Thursday, October 23, 2008

Chocolate Eclairs

Servings: 12

1 lb. box Graham Crackers (use 2 pkgs.)
2 small boxes French Vanilla Pudding (instant)
3 cups Milk
1 tub Cool Whip

2 oz. Nestle pre-melted choco bake (unsweetenend)
2 T. Butter, melted
1/4 c. Light Karo Syrup
1 t. Vanilla
3 T. Milk
1 1/2 c. Powdered Sugar

Mix pudding with 3 c. milk, let set up, then fold in cool whip.
In 9x13 cake dish, layer, starting and ending with graham crackers. (Start by covering the bottom of cake dish with a layer of crackers.)
Then add 1/2 the pudding mixture, layer of crackers, rest of pudding mixture and the last layer of crackers.

Frosting: In Medium bowl add soft choco bake, butter, syrup and vanilla, beat with mixer. Add 1/2 the powdered sugar and 1/2 the milk and beat with mixer again. Add rest of powdered sugar and milk, beat again. Spread frosting on top of crackers.
Keep in refrigerator.

RECIPE BACKSTORY: A deffinate all time favorite. The kids are going to love this recipe too!

Author: Sherri Gallas in IL

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