| CHOCOLATE ECLAIR 1
10oz container Cool Whip
1 Box Graham Crackers
2 small or 1 large box Instant Pudding
(any flavor - French Vanilla and Pistachio are best)
1 Container of Milk Chocolate Frosting (or make your own)
Chopped nuts or other topping if desired
In 9x11 cake pan line bottom completely with whole graham
crackers (it is ok to overlap them to cover)
In mixing bowl, mix pudding as per directions. Add cool
whip blending thoroughly.
Pour pudding mixture over crackers in pan.
Take whole Graham crackers and icing them as you go, lay
them over the top of the top of the pudding mixture until
the entire top is covered. Break crackers as needed to
fill.
Gently use a knife and spread icing as needed to make a
smooth top.
Sprinkle top with chopped nuts or other topping if
desired.
Refrigerate for approx. 6-8 hours to allow Graham
crackers to soften.
Must keep refrigerated, serve with large spoon in a dish.
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