Chocolate Eclair

INGREDIENTS:

Graham Crackers

Large box instant Vanilla Pudding

3 cups milk

9 oz. Cool Whip

1 can chocolate icing

DIRECTIONS:

  1. Prepare pudding as directed then fold in the Cool Whip (chill mixture about 5 minutes).
  2. Layer a 9 x 11 inch baking pan with Graham Crackers
  3. Spread layer of pudding mixture over crackers.
  4. Repeat cracker and pudding layers.
  5. Place a layer of cracker over the top.
  6. Spread a desired layer of Chocolate icing over top.
  7. Keep chilled

TIP: Use small box of pudding if using a smaller pan and cut Cool Whip by half.

Recipe by: Joan Adams

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