"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 Eclaire Dessert, by Amy Hogue, is from A Taste of the Spirit - Book II,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 small pkgs. Vanilla instant pudding 3 cups of cold milk 8 oz. cool whip 1 box of graham crackers I large bottle of Hersheys milk chocolate
Mix milk, pudding and fold in cool whip. Grease 9x13" pan with butter and line with graham crackers. Pour ½ pudding mixture over the graham crackers. Layer with more graham crackers and remaining pudding. Top with another layer of graham crackers and top it off with the chocolate syrup. Best if chilled 10-12 hours before serving.
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