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CHOCOLATE ECLAIR DESSERT




Source of Recipe


WORKBASKET MAGAZINE


List of Ingredients




14 WHOLE GRAHAM CRACKERS
2 PKG. (3 1/2 OZ. EACH) INSTANT VANILLA PUDDING
3 C. MILK
1 CONTAINER (8 OZ.) FROZEN WHIPPED TOPPING
1 CAN MILK CHOCOLATE READY-TO-SPREAD FROSTING
3 TSP. MILK

Recipe



IN BOTTOM OF 9X13 INCH PAN PLACE ONE LAYER OF GRAHAM CRACKERS. MIX VANILLA PUDDING WITH MILK, MIX IN FROZEN WHIPPED TOPPING. SPREAD HALF OF MIXTURE ON LAYER OF CRACKERS. PUT ANOTHER LAYER OF GRAHAM CRACKERS IN PAN. TOP WITH REMAINING HALF OF PUDDING MIXTURE. ADD ANOTHER LAYER OF GRAHAM CRACKERS. MIX FROSTING WITH MILK FOR SPREADING CONSISTENCY. SPREAD FROSTING OVER TOP LAYER OF CRACKERS. REFRIGERATE 12 TO 24 HOURS. DESSERT CAN BE FROZEN.