2 3 oz pkgs. instant vanilla pudding mix
3 cups milk
8 oz whipped topping
Icing as follows
1 stick margarine cut into pieces
1 1/2 Tbsp. unsweetened cocoa powder
5 Tbsp. milk
3 cups powdered sugar
1 tsp.vanilla extract
Use a 9 x 13 in. baking dish and line up the graham crackers, about half the box. Make the pudding with 3 cups of milk. Mix the whipped topping with the pudding and spread it over the layer of graham crackers. Line up the rest of the graham crackers over the pudding mixture. Put in the refrigerator.
To make the icing, combine the margarine, cocoa, and 5 Tbsps. milk in a small pot. Boil and stir then take off heat. Add powdered sugar, and vanilla. Beat gently till thick. Spread over eclair and chill until the pudding is set. Cut and serve. 15 servings. Should be chilled at least 2 hours.
photo credit: commonculinarian via photopin cc
Posted by Kathleen Milazzo at 3:45 PM