Here's a yummy dessert...
CHOCOLATE ECLAIR DESSERT
2 boxes (3 oz. each) boxes Instant French Vanilla pudding
3 cups plus 3 tbsp. milk, divided use
1 (9 oz.) container Cool Whip, thawed
1 box graham crackers
FOR THE TOPPING:
2 squares (1 ounce each) unsweetened chocolate
1 tsp. light Karo syrup
1 tsp. vanilla
2 tbsp. butter
1 1/2 cups powdered sugar
3 tbsp milk
Mix (dry) pudding and 3 cups milk together until thick. Fold in Cool Whip. In (9x13-inch) pan put a layer of graham crackers. Top with one third of pudding mixture. Repeat ending with a layer of graham crackers. Set aside.
Melt chocolate, butter and corn syrup together in a saucepan. Remove from heat when melted; stir in vanilla. Gradually add powdered sugar and the remaining 3 tablespoons milk. Spread over top layer of graham crackers.
Refrigerate 8 hours or overnight. The longer the dessert is refrigerated, the better. |