Chocolate eclair delight

• 1

  In a medium bowl, mix together the milk and the powdered pudding mix. Fold in the whipped cream (to form about 4 c pudding mixture), and set aside.

• 2

  Place a single layer of graham crackers in the bottom of an 8x8" glass or ceramic dish. Spread about 1 cup of the pudding mixture over the crackers. Top with another layer of crackers and top with another 1 cup layer of the pudding mixture. Continue until all of the pudding mixture is used, about 4 layers total(see notes). Top with a final layer of crackers.

• 3

  Spread the chocolate frosting over the top layer of crackers, sealing it in the edges of the dish. Cover the dish with plastic wrap, and refrigerate for at least 4-24 hours before serving.

Notes:

• 1

  1. Do not prepare the pudding mix before adding it to the recipe.

• 2

  2. Any type of milk will work with this recipe, but we use 1%.

• 3

  3. Depending on the size(and brand) of the crackers, you may have additional graham cracker layer. Try to create, by breaking the crackers on their perforations, an entire layer of crackers and then pudding mixture, so that the crackers form the bottom and top layers and the pudding mixture is sandwiched in between each cracker layer.

• 4

  4. Leftover chocolate frosting can be covered and refrigerated for up to 2 weeks. Let it sit at room temp for at least 20 minutes before trying to spread refrigerated frosting.