Chocolate Eclair Dessert

Deb Leininger
Atkinson, Nebraska

Chocolate Eclair Dessert

2 small boxes instant vanilla pudding (or french vanilla)
3 c. milk
8 oz. whipped topping
1 box graham crackers

Mix pudding and milk.  Fold in whipped topping.  Place a single layer of graham crackers in bottom of  9 x 13 pan.  Add half of pudding mixture, then a second layer of graham crackers.  Add the rest of the pudding and a third layer of graham crackers.

Chocolate Frosting

2 oz. unsweetened chocolate
3 T. butter
3 T. milk
1 tsp. vanilla
2 T. corn syrup
1 1/2 c. powdered sugar

Combine and heat all frosting ingredients until everything is smooth.  Pour over the top of the graham crackers.  Refrigerate overnight (or at least 12 hours) to allow time for graham crackers to soften.

*NOTE: Debbie is one of my “girl” cousins from Nebraska, who I loved to go and visit in the summer.  We had so much fun!  I have tremendous respect for the family she came from, and wish we lived closer.  Thanks so much for the recipe Deb! 🙂

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