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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