Chocolate Éclair Dessert
(Shared recipe submitted by Joanna Figart.)
This dessert recipe comes from Joanna's grandmother, Esther Figart. It is very quick and easy to prepare, but plan ahead as it requires 24 hours in the refrigerator before serving.
- 1 box graham crackers
- 3 packages French vanilla instant pudding
- 3 cups milk
- 9 ounces French vanilla flavor frozen whipped topping, thawed
- 4 ounces of chocolate
- 2 tablespoons corn syrup
- 3 tablespoons butter
- 1 teaspoon vanilla
- 3 tablespoons milk
- 1-1/2 cups confectioners' (powdered) 10x sugar
In a 13x9-inch pan with a cover, put a layer of graham crackers. Mix the pudding with 3 cups of milk. Use an electric beater and beat for 2 minutes. Fold in the whipped topping. Pour half of this mixture over graham crackers. Add another layer of graham crackers. Pour rest of pudding mixture over these graham crackers. Then add another layer of graham crackers.
Melt chocolate in double boiler along with the corn syrup and butter. Add the vanilla, 3 tablespoons milk and powdered sugar. Beat with electric mixer until creamy. Spread on top of the graham crackers. Cover container and refrigerate 24 hours before serving.
About Joanna: I have known Joanna since she was a little girl. She, her mother and I spent many mornings together at the beach during summer vacations. Now she is all grown up and doing her own cooking. Joanna's e-mail address is Syd0224@aol.com.