Chocolate Eclair Dessert


Category: Cakes/pies



2 3 oz pkg. French vanilla puddin
3 cups cold milk
1 16 oz box graham crackers
1 9 oz container whipped topping

2 T butter
4 T cocoa powder
2 tsp corn syrup
1 tsp vanilla
3 T milk
1 1/2cups powdered sugar


With electric mixer, blend pudding with milk until thick. Fold in whipped topping. Set aside. Layer a 13 by 9 inch baking dish with graham crackers, Spoon half of the pudding mixture on top. Repeat, Cover the two layers with a third layer of graham crackers. Icing: Heat all icing ingredients in a saucepan until dissolved. This takes just a few minutes. Pour over graham crackers in an even layer. Refrigerate for 24 hours.

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