Choclate Eclair
Jamie Holloway
ingredients
- 2 packages French vanilla instant pudding
- 3 cups milk
- 1 medium tub cool whip
- Graham crackers - whole
- Topping: 2 squares melted semi-sweet baking chocolate
- 6 tablespoons oleo (margarine)
- 2 tablespoons light corn syrup
- 1 teaspoon vanilla
- 1 1/2 cups powdered sugar
- 3 tablespoons milk
directions
- 1
Blend pudding with milk. Fold in cool whip. Line a 9x13 pan with graham crackers. Spread 1/2 of pudding mixture over crackers. Top with second layer of crackers, cover with rest of pudding. Top with crackers.
- 2
Topping: melt chocolate with oleo, add corn syrup, vanilla, milk. Beat in powered sugar. Pour over crackers. Cover tightly with foil or plastic and refrigerate at least 10 hours or more before serving.
Source: Susie Tyler
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews