Chocolate Eclair Dessert
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Yield: 12 servings
So easy, and so good. Make the dessert the day before serving, so it has time to chill.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
Instructions:
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.
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I took this to church and it was a big success.
I tasted this at a church dinner and was so happy to find the recipe on your Web site. I made it for my church and everyone loved it.
Have been making this since the 80s and always rave reviews. A word of warning!!!!!! DO NOT USE RAW MILK!!! It makes the whipped topping/pudding mix taste like soap. Don’t ask how I know, I was a dairy farmer and we used the milk right out of the tank. Yuck!!!