Serves 48

Chocolate Eclair CakeIngredients:
8 (3 ounce) packages instant vanilla pudding mix
16 cups milk
4 (8 ounce) containers frozen whipped topping, thawed
4 (16 ounce) packages honey graham crackers
1-1/3 cups unsweetened cocoa powder
4 cups white sugar
1/2 cup butter
1 1/3 Tbsp vanilla extract

Directions:
1. In a large bowl, combine pudding mix and 1/2 cup milk for each package of pudding mix; mix well. Fold in whipped topping and beat with mixer for 2 minutes.
2. In a buttered hotel pan, spread a layer of graham crackers on the bottom.
3. Spread 1/2 of the pudding mixture over crackers, then top with graham crackers. Spread remaining pudding over crackers; top second pudding layer with another layer of crackers.
4. To make topping: In a medium saucepan over medium-high heat, combine 4 cups of milk, the cocoa and sugar, and allow to boil for 4 minutes, stirring constantly; remove from heat, add butter and vanilla. Mix well and cool.
5. Pour sauce over graham cracker layer and refrigerate until set; serve.

This is one of Lea’s favorite recipes, dating back to Home Economics Class in High School. This recipe easily doubles for larger groups, though with more sugar, thickening time will take slightly longer.

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