TOTAL TIME:
Prep: 20 min. + chilling
YIELD: 15 servings.
I love eclairs, but making the actual pastry is difficult, so I came up with this recipe as a substitute. It still satisfies my cravings with the same wonderful flavors. —Thelma Beam, Esbon, Kansas
Ingredients:
14/15 whole graham crackers
3-1/2 cups 2% milk
2 packages (3.4 ounces each) instant vanilla pudding mix
1 carton (8 ounces) frozen whipped topping, thawed
TOPPING:
2 ounces semisweet chocolate
2 tablespoons butter
1 1/2 cups confectioners' sugar
3 tablespoons 2% milk
1 teaspoon light corn syrup
1 teaspoon vanilla extract
Directions:
1. Line a 13x9-in. dish with half the graham crackers, breaking crackers to fit as needed.
2. Whisk milk and pudding mixes 2 minutes; let stand until soft-set, about 2 minutes. Fold in whipped topping. Spread mixture evenly over crackers. Top with remaining crackers.
3. In a microwave-safe bowl, microwave chocolate and butter until melted; stir until blended. Stir in remaining ingredients. Spread over top. Refrigerate, covered, 8 hours or overnight.
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