CHOCOLATE ECLAIR DESSERT

 

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Ingredients

  • 2 small packages vanilla instant pudding, made according to package directions (see below)
  • 1 - 8 ounce container Cool Whip
  • 1 box graham crackers (you will not use the entire box)
  • 1 - 16 ounce can chocolate frosting

Directions

  • In a 13 x 9 pan, make one layer of graham crackers (do not crush). Beat milk and pudding with a wire whisk 2 min.
  • Gently fold in Cool Whip.
  • Spread 1/2 of the mixture on first layer of crackers.
  • Make another layer of crackers; top with remaining mixture. Top with a layer of crackers.
  • Remove top and foil from frosting. Microwave on High 1 minute. Pour over crackers, spread evenly.
  • Refrigerate 4 hours or overnight.

Notes

This dessert is so quick to whip up. Be sure to make it the night before or several hours before serving.

Categories: Dessert 
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