CHOCOLATE ECLAIR DESSERT

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • Filling:
  • 2 packages (3 ounces each) instant French vanilla pudding
  • 3 1/2 cups milk
  • 1 container (8 ounces) Cool Whip
  • Topping:
  • 2 cups confectioners' sugar
  • 2 ounces semisweet chocolate, melted
  • 2 tablespoons butter or margarine, at room temperature
  • 2 tablespoons milk
  • Lining:
  • 1 package (16 ounces) graham crackers

Directions

  • To make the filling, combine the pudding and milk. Beat until thick. Fold in the Cool Whip. Set aside.
  • To make the topping, combine the topping ingredients and beat until smooth.
  • Set aside.
  • 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.

Notes

Categories: Dessert  Pudding  Refrigerator 

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