Chocolate Eclair Dessert
So easy, and so good. Make the dessert the day before serving, so it has time to chill.
Filling:
Filling:
Ingredients
2 packages (3 ounces each) instant French vanilla pudding
3-1/2 cups milk
1 container (8 ounces) Cool Whip
Instructions
To make the filling, combine the pudding and milk. Beat until thick. Fold in the Cool Whip. Set aside.
Topping:
Topping:
Ingredients
2 cups confectioners' sugar
2 ounces semisweet chocolate, melted
2 tablespoons butter or margarine, at room temperature
2 tablespoons milk
Instructions
To make the topping, combine the topping ingredients and beat until smooth. Set aside.
Lining:
Lining:
Ingredients
1 package (16 ounces) graham crackers
Instructions
Line an ungreased 9-inch by 13-inch baking pan with whole graham crackers. Add half the filling mixture. Cover with a layer of graham crackers. Cover with the remaining filling and top with more graham crackers. Spread the topping over all. Chill overnight.
Yield:
12 servings
Preparation Method
Credit:
Adapted from a recipe submitted Margaret A. Everly St. Andre
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