"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
This recipe for Graham Cracker Eclairs, by Debb Funk, is from The Feather River Ward Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 small boxes French vanilla pudding 3 c. Half and Half 8 oz. thawed Cool Whip 3 pkg. graham crackers 1 container milk chocolate frosting (or you can make your own frosting)
Mix pudding and Half and Half well. Add Cool Whip.graham crackers--pudding--crackers--pudding--crackers Spread milk chocolate frosting over last layer. Refrigerate until cold (overnite is best). Layer in a 9x13 pan.
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