As I near the end of the Eat from the Pantry Challenge, I find myself left with three tubs of chocolate frosting. I pulled out this recipe for Chocolate Eclair; it’s obviously been around awhile since I remember my mom making it when I was a teenager.
I’ll attempt to buy the rest of the ingredients on sale so we can have this dessert next week. As simple as it is to make, I don’t think my daughters have tried it before, so this may be a great joint baking project!
2 small packages French Vanilla Instant Pudding
3 1/2 cups milk
12 ounce container of Cool Whip
1 box graham crackers
1 can milk chocolate frosting
Mix pudding with milk; stir in Cool Whip. Lightly grease a 9×13 inch pan. Layer crackers, half of the pudding mix, another layer of crackers, the rest of the pudding mix, then top with a final layers of crackers. Chill for several hours. Frost with the milk chocolate frosting. Store in the refrigerator.