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4 small boxes vanilla or French vanilla instant pudding 5 c. milk 1 box graham crackers, whole 2 8-oz. bowls Cool Whip 1 can chocolate frosting, heated in microwave to pourable Mix pudding and milk well; set aside. Line a 9 x 13 pan with graham crackers. Add a layer of pudding and a layer of Cool Whip. Repeat 3 layers, using balance of each. Cover top with crackers. Pour chocolate frosting evenly over eclair. Wrap tightly with Saran Wrap and store in the refrigerator overnight. Variations: Can fold all Cool Whip into all pudding mixture. Makes things simpler. Can also use Hershey's chocolate syrup instead of chocolate frosting. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |