Easy Eclair Dessert
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Quick and Easy, make the day before.
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2 1/2 packages of graham crackers
2 small packages of instant french vanilla pudding mix
3 1/2 cups milk
1 container (9 or 12 ounces) whipped topping
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Butter or spray the bottom and sides of a 9 X 13 inch pan. Line
the bottom with
whole pieces of graham crackers. Mix the pudding and milk together.
Let set for a few minutes. Fold the whipped topping into the pudding mixture.
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Layer half the pudding mix onto the graham crackers. Layer another
layer of graham crackers and then the rest of the pudding mixture. Layer
a third layer of crackers on top. Frost with the frosting below.
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Refrigerate at least 2 hours before serving. It's best if make
the night before serving.
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CHOCOLATE ICING
3 Tablespoons margarine
2 teaspoons vanilla
2 teaspoons light corn syrup
2 squares unsweetened chocolate (OR use 6 tablespoons
cocoa plus 2 Tbsp oil)
3 Tablespoons milk
1 1/2 cups powdered sugar
Mix all ingredients together to make a smooth consistency. Spread
over top of cake. Refrigerate until set. Cut into squares to serve.
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An even easier version of the frosting is to get a can of chocolate
frosting, microwave it 'til
somewhat runny and pour over the top. It'll harden back up into
the perfect consistency!
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NOTE: I've been making this eclair recipe for years and absolutely
love it!
The graham crackers soften and you would never know that it was
graham crackers used.
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