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Chocolate Eclair Ecstasy Recipe

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This recipe for Chocolate Eclair Ecstasy, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Edith Meibos
Added: Friday, May 8, 2009


3 c. milk
2 small (3 oz.) packages french vanilla instant pudding
8 oz. cool whip
1 lb. box graham crackers

3 tbsp. melted margarine
3 tbsp. cocoa
1.5 c. powdered sugar
1 tsp. vanilla
3 tbsp. hot water

Mix well together milk and pudding. Add cool whip. In the bottom of 9x13 inch pan, put a layer of whole graham crackers. Pour half of the pudding mix over the graham crackers. Add another layer of graham crackers over the mix, then pour remaining pudding mixture over crackers. Top with remaining layer of crackers. Drizzle glaze over top of graham crackers and refrigerate for 24 hours. Makes 12.

Glaze: Mix margarine, cocoa, powdered sugar, vanilla and hot water together until smooth.




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