nto prepared pan to form eclairs, about 4 inches long and
rown and crisp.
Cut eclairs in 1/2 and remove
team. Place on pan. Return eclairs to oven with door slightly
eanwhile, to make the chocolate icing, combine chocolate and 1/4 cup
(190 degrees C). Return eclairs to oven for 10 minutes
30 to 35 minutes. Let eclairs cool on a wire rack
ven, cut off tops of eclairs, remove the soft centers, cool
medium saucepan along with chocolate. Stir over low heat until
opping and set aside.
CHOCOLATE FROSTING: In another mixing bowl
ollow.
Cool.
Dark Chocolate Ganache: Bring cream to a
Mix pudding mix with milk.
Add Cool Whip; mix well.
Place one layer of graham crackers in cake pan.
Pour approximately 1/2 inch of mixture.
Repeat process until mixture is gone.
It should make 2 to 3 layers.
Once done, place chocolate icing on top.
Combine milk and pudding packages; mix until pudding consistancy.
Fold in lite cool whip.
In a 9 x 13 pan, create one layer of the club crackers (approx. 24 crackers).
Spoon 1/2 of the pudding mixture over the crackers.
Create a second layer of club crackers on top of pudding mixture.
Spoon remaining 1/2 of pudding mixture on top of second layer of crackers.
Microwave chocolate icing for 30 seconds to 1 minute to thin out icing.
Pour and spread chocolate icing over the pudding mixture.
Cover and refridgerate overnight.
In sheet cake pan, layer graham crackers. Mix instant pudding and milk.
Add Cool Whip.
Add onto graham crackers layered in pan. (Can layer twice alternating crackers and pudding mix.)
Add chocolate frosting on top.
Whisk cream, vanilla and icing sugar together in bowl until thick.
Place the bases of biscuits on a wire rack.
Spoon on to them the cream mixture.
Top with remaining biscuits.
Mix together the melted chocolate and oil.
Spread this mixture over the tops of the biscuits.
Serve within the hour or they will go soft.
Mix pudding with milk.
Add sugar and Cool Whip.
In pan, place a layer of broken graham crackers and a layer of pudding mixture until all is used.
Melt chocolate chips and pour over mixture.
Top with pecans.
Chill.
Mix pudding and milk together.
Fold in Cool Whip.
Place a single layer of whole graham crackers in bottom of 9 x 13-inch pan.
Cover with one-half of the pudding mixture.
Place another layer of graham crackers and cover with rest of pudding.
Place another layer of crackers on pudding. Melt oleo and chocolate together; remove from burner.
Add corn syrup, vanilla, powdered sugar and 3 tablespoons milk.
Mix and pour over last graham cracker layer.
Refrigerate overnight.
Line 9 x 13-inch pan with graham crackers.
Mix pudding, milk, sour cream and Cool Whip until thick.
Put half of this mixture on top of crackers.
Place another layer of crackers, then put remainder of filling.
Top with crackers, then chocolate frosting. Chill at least 6 hours before serving.
Mix pudding with milk by hand.
Add Cool Whip.
Line bottom of 9 x 13 pan with graham crackers.
Add a layer of filling, another layer of crackers, layer of filling, etc., until all of filling is used.
Top layer should be crackers.
Top with chocolate frosting.
Refrigerate before serving.
Line the bottom of a 9x13-inch pan with graham crackers.
In a large bowl, combine pudding mix and milk. Stir well.
Stir in whipped topping to pudding mixture.
Spread half of mixture over graham cracker layer.
Top with another layer of graham crackers and the remaining pudding.
Top all with a final layer of graham crackers and frost with chocolate frosting.
Refrigerate for at least 4 hours before serving to set.
I cut into 12 bars then cut into triangles. This looks more like an eclair.
Melt chocolate and butter, stirring to blend,