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| Eclaire
Dessert |
| 1 box of graham crackers |
| 2 boxes of vanilla instant
pudding |
| 1 9 oz. cool whip |
| Chocolate frosting |
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| Instructions: |
Butter
13 x 9 pan and line with graham crakers, leave whole. Make pudding
and let set 5 minutes. Mix in cool whip and pour 1/2 mixture over
crakers. Repeat and cover with whole crakers. Frost with chocolate
frosting. Refrigerate for 2 days or freeze 1 day.
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| Category: Dessert |
| Recipe By:
Linda van den Eikhof |
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| Prep 20 minutes
& sit for 1-2 days |
| Level of Difficulty:
Easy |
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| Size: 9 x 13
casserole dish |
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