"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Chocolate Eclair Dessert, by Karen Sword, is from The Sword Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 box graham crackers 3 1/2 c. milk 1 (8oz) Cool Whip 2 pkgs.(3 3/4oz) French vanilla instant pudding
Butter a 9x13 glass pan. Layer graham crackers on bottom. Pour 1/2 pudding over crackers. Repeat layer of graham crackers and the rest of the pudding mixture. Top with layer of graham crackers and spread chocolate frosting over crackers. Refrigerate overnight or several hours before serving.
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