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Eclair Dessert Recipe

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This recipe for Eclair Dessert is from Recipes From the Heart, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 small pkgs French Vanilla pudding
3 cups milk
8-9 oz cool whip
Whole graham crackers

For Topping:
2 oz. Bakers Chocolate, unsweetened
6 TBSP butter or margarine
2 TBSP white corn syrup
1 tsp vanilla
1 1/2 cups confectioners sugar
3 TBSP milk
Directions:
Directions:
Mix pudding and milk well. Fold in the cool whip. Line a 9X13 pan with graham crackers in single layer. Spread half of pudding over crackers. Put second layer of crackers over the pudding, then spread on the rest of the pudding. Add one more layers of graham crackers (3 layers in all).
For topping:
Melt chocolate and butter in a double boiler, OR in a pan over LOW heat. Add the corn syrup. After removing from heat, add vanilla, confectioners sugar and milk. Mix and pour over the top layer of graham crackers, spreading with a rubber spatula. The frosting will be runny, but will set up once it is chilled. Don't add extra powdered sugar, though you will be tempted.
Make this dessert 24 HOURS ahead of time for the best results (the graham crackers need to soften).
**Do NOT substitute canned frosting for the homemade version. It just won't taste the same!
Number Of Servings:
Number Of Servings:
10
Personal Notes:
Personal Notes:
The frosting is what really sets this recipe apart from other éclair dessert recipes out there. I found it when going through some hand written recipes from years ago. This one is from someone I knew a long time ago at Deer Park Baptist Church in Cincinnati, OH- Carol Stewart.

 

 

 

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