Recipe - Eclair Dessert

FILLING
3 cup Milk
2 pack (Instant) French Vanilla
puddings
1 pack (8 oz) Cool Whip

TOPPING
2 Squares unsweetened
chocolate (premelted is
great)
3 tablespoon Butter or margarine
2 tablespoon Corn Syrup
2 tablespoon Milk
1 teaspoon Vanilla
1 One half cup Sifted powdered sugar

Line the bottom of a 9x13 pan with whole graham crackers. Mix pudding with
milk and beat at low speed about 2 minutes. Fold in the Cool Whip and
spread half the mixture over the graham crackers. Top with more crackers
and the last of the filling.

Topping: Melt chocolate and butter over low heat. Add corn syrup, milk and
vanilla. Stir until well blended. Sift in the powdered sugar and stir
until just right to spread lightly over the graham crackers. Add drop of
hot water if too thick. Heat a little more if sugar has any lumps in it. It
should be almost like fudge.

Refrigerate. This will serve 12 and they will love it. I do not usually
substitute other brand names or ingredients for best taste.
Posted to EATL Digest 23 October 96

Date: Thu, 24 Oct 1996 21:56:45 0400

From: nancanne@SOJOURN.COM