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CHOCOLATE ECLAIR

  • Cooks . com
  • Aug 7, 2016
  • 1 min read

1 box graham crackers 2 sm. pkg. instant vanilla pudding 3 1/2 c. milk 1 (8 oz.) container Cool Whip

Butter 9 x 13 inch pan. Line with graham crackers. Mix pudding mix with milk. Blend in Cool Whip. Pour half over crackers. Place second layer of crackers over pudding. Pour remaining pudding over this. Cover with crackers and top with Eclair Frosting.

ECLAIR FROSTING: 6 tbsp. cocoa 2 tbsp. oil 2 tsp. light or dark corn syrup 2 tsp. vanilla 3 tbsp. softened butter 1 1/2 c. powdered sugar 3 tbsp. milk

Blend all ingredients together. Spread on dessert. Refrigerate for 24 hours.

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