Eclair dessert

Yield: 1 Servings

Measure Ingredient
3 cups Milk
2 packs (Instant) French Vanilla puddings
1 pack (8 oz) Cool Whip
2 Squares unsweetened chocolate (premelted is great)
3 tablespoons Butter or margarine
2 tablespoons Corn Syrup
2 tablespoons Milk
1 teaspoon Vanilla
1½ cup Sifted powdered sugar

FILLING

TOPPING

Line the bottom of a 9x13 pan with whole graham crackers. Mix pudding with milk and beat at low speed about 2 minutes. Fold in the Cool Whip and spread half the mixture over the graham crackers. Top with more crackers and the last of the filling.

Topping: Melt chocolate and butter over low heat. Add corn syrup, milk and vanilla. Stir until well blended. Sift in the powdered sugar and stir until just right to spread lightly over the graham crackers. Add drop of hot water if too thick. Heat a little more if sugar has any lumps in it. It should be almost like fudge.

Refrigerate. This will serve 12 and they will love it. I do not usually substitute other brand names or ingredients for best taste.

Posted to EAT-L Digest 23 October 96 Date: Thu, 24 Oct 1996 21:56:45 -0400 From: nancanne@...

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