Chocolate Eclair Dessert

Cakes and Frostings Recipes

Yield: 12 servings

So easy, and so good. Make the dessert the day before serving, so it has time to chill.

• 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

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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