Recipe: Barbara's Chocolate Eclair

Barbara's Chocolate Eclair
rec.food.baking/ChefJeff1/1999

Amazingly simple to make, but it tastes like you've taken no shortcuts. Make sure you prepare the dessert in advance, so the crackers absorb moisture and soften to a really nice texture.

1 package (16 oz.) graham crackers
2 packages (3 1/2 oz. each) Instant vanilla pudding mix
3 cups whole milk
1 package (8-oz.) room temperature cream cheese
1 container (8-oz.) regular cool whip, thawed
Chocolate Frosting

Line a greased 13 x 9 inch pan with a single layer of graham crackers, cutting some crackers with a serrated knife to try for a complete coverage of pan. To soft cream cheese, add a little bit of milk at a time, while whisking. Eventually you want all of the milk added, with no cream cheese lumps. Beat the pudding into the milk mixture, until stiff. Fold in thawed cool whip.

Spread 1/2 of mixture on the layer of graham crackers, evenly. Line another layer of crackers to completely cover pudding mix. Spread remaining cream mix, and then one more layer of crackers.

Spread with frosting, and chill overnight to let crackers absorb moisture, and become like tender pastry.

Frosting:
Melt 2 squares unsweetened chocolate (1 oz. each) with 2 Tb. Butter. I use Microwave. Off heat, beat in 2 tbsp. Light corn syrup, and 3 tbsp. Milk. Stir in 1 and 1/2 cups powdered sugar, and beat or whisk until smooth.