Chocolate Eclair Dessert - cooking recipe
Ingredients
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1 box graham crackers
2 (3 oz.) pkg. instant French vanilla pudding mix
2 oz. unsweetened chocolate squares
1 1/2 c. powdered sugar
1 tsp. vanilla
3 to 3 1/2 c. cold milk
1 (8 oz.) container Cool Whip
3 Tbsp. butter
3 Tbsp. milk
1 Tbsp. Karo syrup
Preparation
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Butter 9 x 13-inch dish.
Line bottom with single layer of whole crackers.
Prepare pudding, using cold milk.
Add Cool Whip to pudding.
Pour half over crackers.
Add another layer of crackers.
Add remaining pudding and final layer of crackers on top.
Cover with frosting and refrigerate overnight up to 2 days before serving.
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