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Chocolate Eclair Dessert




Source of Recipe


TOH Karolin


List of Ingredients




1 full size box graham crackers
2 (3 ounce) packages instant french vanilla pudding mix
3 cups milk
1 (9 ounce) container frozen whipped topping, thawed (Cool Whip)
1 (16 ounce) can Pillsbury Chocolate Fudge Frosting



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. T

op with another layer of graham crackers and the remaining pudding.

Top all with a final layer of graham crackers and frost with chocolate frosting. I microwave the can of frosting with the top off, for 15 seconds or so to make it into a glaze.

Refrigerate at least 6 hours before serving. Can be made the night before.


Recipe