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This recipe for ECLAIR DESSERT, by , is from Watterson Trail Church of Christ, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gina Walls


1 box graham crackers
2 small packages instant vanilla pudding
3 cups milk
1 8-oz. tub Cool Whip
2 packages liquid Nestle Choco-Bake
2 tsp. light Karo syrup
1 tsp. vanilla
3 tbsp. butter
3 tbsp. milk
1 1/2 cups powdered sugar

Line a buttered 9 x 13 inch dish with graham crackers. Mix pudding mix with milk. Stir until thickened. Fold in Cool Whip with pudding. Spread half of pudding mixture over crackers. Add another layer of crackers. Spread remaining pudding over crackers. Top with layer of crackers.
Topping: Mix Choco-Bake, vanilla, syrup, butter and powdered sugar in pan. Stir constantly while heating until butter has melted. Stir in powdered sugar and milk and blend well. Pour mixture over top of graham crackers. Chill for 8 hours or overnight to allow graham crackers to soften before serving.




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