Giant Chocolate Eclair |
| Name: |
Vicky Black |
| Base: |
Andrews AFB |
| Recipe: |
Ingredients:
2 Packages Instant French Vanilla Pudding
1 9 oz. Package of Cool Whip
3 Cups Milk
2 Squares Baker's Chocolate
2 Tbsp. Butter or Margarine
2 Tbsp. Corn Syrup
2 Tbsp. Milk
2 Tbsp. Vanilla
1 1/2 Cups Powdered Sugar
1 Box Graham Crackers
Directions:
Beat two packages of pudding with the 3 cups of milk for 2 minutes or until thick. Then fold in cool whip. In 9" x 13" pan put a layer of graham crackers in bottom. Pour half of pudding mixture on crackers, then put another layer of crackers. Pour remaining pudding on top and cover with final layer of crackers.
Melt the squares of Baker's chocolate and butter or margarine together. Add the corn syrup, milk and vanilla to chocolate mixture. Add the powdered sugar and beat until smooth. Spread over the top layer of graham crackers. Refrigerate over night.
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