Updated Thursday, May 23rd, 2002
Yield: 12 servings
This chocolate eclai dessert recipe is so easy, and so good. Make it the day before serving, so it has time to chill.
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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