I thought this was a cool dessert to try out when I saw it on Plain Chicken. I did make everything from scratch since I was low on graham crackers and don't keep instant pudding on hand. I made a chocolate version....because chocolate makes everything better of course. ;)
The chocolate filling is based on a Betty Crocker recipe. The recipe for the graham crackers I found here.
Chocolate Eclair Cake
1 1/2 cups sugar
1/3 cup cornstarch
1/2 tsp salt
3 cups skim milk
4 egg yolks, lightly beaten
1 tbs vanilla
2oz unsweetened chocolate, melted
8 oz Cool Whip Free
Mix together sugar, cornstarch, and salt in a large saucepan. Whisk milk into eggs. Add milk mixture to sugar mixture and combine. Stir in chocolate. Cook over medium heat, stirring constantly until mixture thickens and begins to boil. Cook one minute before removing from heat. Stir in vanilla. Pour into a bowl and press plastic wrap to the surface of the mixture to prevent a skin from forming. Chill. Fold in Cool Whip.
2 cups white whole wheat flour
1 cup unbleached all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cups butter
1/2 cup brown sugar
1/3 cup raw honey
1 tsp vanilla
1/2 cup milk
Cream together the butter, brown sugar and honey. Mix in all-purpose flour, baking powder, baking soda, and salt. Mix in milk and vanilla. Add in whole wheat flour. Chill dough.
Roll dough out and use a pizza cutter to slice into rectangles. Transfer pieces to a greased cookie sheet and prick the dough with a fork. Bake at 350 for 15 minutes until cookies are lightly browned on the edges. Cool.
Form a layer of graham crackers on the bottom of a 9x13 pan. Spread half the pudding mixture on top. Layer in another row of graham crackers. Spread the remaining half the pudding mixture. Top with a final row of graham crackers.
Chocolate Fudge Topping:
14oz non fat sweetened condensed milk
6oz semi sweet chocolate chips
6oz dark chocolate chips
1 tsp vanilla
Mix together sweetened condensed milk, chocolate chips, and vanilla. Heat on high in the microwave for 30 second intervals, stirring after each interval until mixture is melted and smooth.
Pour chocolate across the top of the graham crackers and spread it evenly. Chill for several hours before serving.