Easy Eclair Dessert
Quick and Easy, make the day before.
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
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.
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.
Refrigerate at least 2 hours before serving. It's best if make
the night before serving.
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.
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!
NOTE: I've been making this eclair recipe for years and absolutely
The graham crackers soften and you would never know that it was
graham crackers used.
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