Chocolate Eclair
FROSTING
2 squares unsweetened baking chocolate, melted
3 Tbls. margarine
2 Tbls. white corn syrup
2 tsp. vanilla
1 1/2 cups confectioner's sugar
3 Tbls. milk
1 lb. box honey graham crackers
FILLING
2 pkgs. (3.4oz.) French vanilla instant pudding
3 1/2 cups milk
1 (8oz.) container cool whip whipped topping
Line a 9x12 un-greased baking pan with graham crackers. Mix dry instant
pudding with milk in a medium bowl at medium speed of mixer. Fold in
container of whipped topping. Spread half of pudding mixture over crackers,
covering evenly. Lay another layer of graham crackers over mixture.
Spread other half of pudding mixture over graham cracker layer. Cover
with a third layer of graham crackers. Melt chocolate and margarine
in a small saucepan on low heat; add syrup, vanilla, sugar & milk; mix
well. Pour warm chocolate mixture over last layer of graham crackers,
spreading evenly to cover. Refrigerate 2-3 hours or overnight.
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