Friday Family Food: Eclair Dessert

 

If my family has one favorite dessert, it's probably Eclair Dessert. While I have moved away from anything with "whipped cream" in a tub, I still make concessions for this dish. Once a year,  for the sake of family ritual.

Know what else is so great? You make it the day ahead! One thing off your list.  Bonus: No one ever believes how easy it is. You look like a pastry chef. 

This recipe is another "Holiday Hospital" dish. It was for a Fourth of July evening shift; Karen brought it in. She was a great cook, so when she told us it was like eating an eclair, we had this delicious no-bake dessert first.

Ingredients

DESSERT LAYER
2 packages French Vanilla instant pudding
3 cups of milk to make the pudding
A box of Graham Crackers (you'll use most, but not all of them)
9 ounce container of Cool Whip

ICING
2 squares Bakers Unsweetened Chocolate, melted
2 teaspoons Karo light/clear syrup (makes the frosting shiny)
1 teaspoon vamilla
3 Tablespoons butter
1 1/2 cups powdered sugar
3 Tablespoons milk

Directions

DESSERT LAYER
1. Line a buttered 9 x 13 inch pan with whole graham crackers
2. Make the instant pudding with 3 cups of milk
3. Mix in the Cool Whip
4. Pour half the mixture over the graham crackers
5. Place another layer of graham crackers over the puddng mixture, then pour the half on top
6. Top with one more layer of graham crackers
7. Pour on the chocolate icing

ICING
1. Melt chocolate, then add kare syrup, vanilla, butter, powdered sugar, and milk. If too thick, add a few drops of water at a time until it can be spread evenly on the graham crackers

Should be made the day before and kept in the refrigerator.

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