Saturday, April 26, 2008

Chocolate-Kahlua Eclair

-Graham Crackers
-3 small packages French Vanilla Instant Pudding
-4 Cups Milk
-12 oz. Cool Whip, thawed
-1/4 Cup Kahlua

-1 stick Margarine/Butter
-1/3 Cup Cocoa powder
-1 Cup Sugar
-1/2 tsp. Salt
-1/4 Cup Milk
-1 tsp. Vanilla

First, make the icing...
Melt the Margarine/Butter in a saucepan. Add cocoa, sugar, milk & salt. Stir & cook to boiling. Boil 1 minute, while stirring.
Stir in vanilla after the minute of boiling. Remove from heat & set aside.
Second, make the pudding mixture...
Dissolve pudding mixes into milk, whisking or using a beater, until thick. Fold cool whip into pudding.
One-by-one, soak sheets of graham crackers in Kahlua (both sides), fully lining the bottom of a 9X13 Pyrex with the soaked graham crackers. The more you soak them, the better! Pour pudding mixture over. Add another layer of soaked graham crackers. Pour chocolate icing mixture evenly over. Cover & refrigerate...try to plan ahead so that you can refrigerate a full 24 hours before serving! All flavors are more combined and intensified! Yum! Enjoy!

Servings: 16 or less! :)

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