Eclair Dessert 16 Recipe

Ingredients
  • 1 box graham crackers (large box)
  • 2 boxes small) instant jello pudding mix (French vanilla)
  • 1 package Cool Whip (8 ounce pkg)
Directions
Mix together 2 3/4 cup cold milk and pudding mix. Refrigerate until firm; add cool whip.

Line 9 x 13 pan with graham crackers. Cover with 1/2 of the pudding mixture. Repeat with another layer of graham crackers. Repeat with pudding mixture. Top with final layer of graham crackers.

Topping:

Melt together: 2 squares Baker's unsweetened chocolate and 3/4 stick butter.

Add and mix: 2 tablespoons white corn syrup, 1 1/2 cup sifted confectioner's sugar, 1 teaspoon vanilla and 3 tablespoons half and half. Pour over top graham cracker layer. Cover and refrigerate 24 hours.

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