August 14, 2010

Chocolate Éclair Dessert

2 (3oz) pkg. instant vanilla pudding
3 cups. milk
1 (8oz) carton whipped topping
1 tsp. vanilla
Honey Graham Crackers

  Mix together instant pudding and milk. Fold in whipped topping and add vanilla.
On bottom of 9 x 13 inch pan place a layer of graham crackers. Pour layer of pudding over crackers. repeat layers ending with pudding.

Icing:
3 tbsp. butter
3 (1oz) squares semi-sweet chocolate
3 tbsp. milk
3 tbsp. white corn syrup
1/2 cup. powdered sugar

Melt butter and chocolate over very low heat.  Add remaining ingredients. Cool slightly before frosting. Refrigerate overnight  or until well chilled. Cut into squares.
10 to 12 servings.

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