Éclair Dessert

By á-85954

Ingredients

• Frosting:
• 1 (14.4 oz) box Graham Crackers
• 2 (4 serving) boxes instant French Vanilla Pudding
• 1 (8 oz) tub Cool Whip
• 3 1/2 c cold milk
• 2 oz unsweetened chocolate, melted
• 2 t corn syrup
• 2 t vanilla
• 3 T soft butter
• 3 T milk
• 3 1/2 c confectioners’ sugar (1 lb)

Preparation

Step 1

Make pudding by mixing together pudding mix and cold milk with a wire whisk or electric mixer—beat for 2 minutes. Gently fold the Cool Whip into the pudding. Grease the bottom of a 9x13 inch baking dish. Place whole graham crackers to cover bottom of dish. Spread 1/2 of pudding mix on top of crackers. Repeat cracker layer. Place the other 1/2 pudding mix on top of crackers. Repeat cracker layer. Refrigerate 1 hour. Make frosting and carefully spread on top of dessert. Refrigerate overnight.