Chocolate Éclair Dessert
Makes 12 servings
1 box graham crackers {will only use about 2/3 of the box}
1 3 oz. package instant vanilla pudding
1 3 oz. package instant French vanilla pudding
3 c. milk
1 8 oz. container Cool-whip
1 16 oz. can chocolate frosting
Procedure:
Make the puddings using the 3 cups of milk. Let stand 5 minutes. Fold in the Cool-whip. Line the bottom of a 9 x 13” pan with crackers, breaking them up a bit to make serving easier. Layer with ½ of pudding, then crackers, rest of pudding, ending with crackers. Remove foil from inside of chocolate frosting can. Microwave for 30 seconds. Spread ½ of frosting over the top. {Save the rest for another use.} Refrigerate.
Special Notes:
Make at least 12 hours before serving!! Great for potlucks. The entire pan I made was practically licked clean ;>) I also used low-fat graham crackers and Lite Cool-whip and no one seemed to notice.
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3 comments:
This sounds really yummy!!! I'm gonna have to try it!!!
I actually just made this about three weeks ago...ate half a pan myself!!!
I edited the recipe to add: Microwave {the frosting can} for 30 seconds. I must've forgot that part when I typed up the recipe.
Beth: nothing like that late pregnancy appetite, eh?! You're so funny ;>)
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