"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for No Cook Chocolate Éclair Dessert, by Jennifer Draper, is from Eating with the Hill's,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 3/4 oz boxes vanilla instant pudding mix 1 8oz cool whip 1 can chocolate icing 1 12oz cans of evaporated milk 1 box graham crackers
1. Mix pudding with evaporated milk. 2. Fold cool whip into pudding mixture and set aside. 3. Line 9x13" pan with 1 layer of crackers. 4. Pour half of pudding mixture and spread across cracker layer. 5. Add another layer of crackers. 6. Pour remaining half of cool whip over crackers and spread. 7. Add another layer of crackers. 8. Melt icing in microwave. Be sure to remove foil before placing in microwave. Melt about 10-15 seconds (stopping every 5 and stirring) until icing is ready to pour. 9. Pour melted icing over top of crackers. 10. Refrigerate at least 4 hours before serving.
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