Eclair Dessert

Served at Bunko November 2009

Makes: 12 to 16 servings Total Time: 24 hr

2 packages (5.9 oz. each) Jell-O Instant Vanilla Pudding
5 cups whole or 2% milk
12 oz. Cool Whip, defrosted
1 box graham crackers
1 can chocolate frosting

Mix vanilla pudding with milk with a whisk until smooth. Fold in defrosted Cool Whip. Set aside. Spray pan with non stick cooking spray. Lay graham crackers in a single layer into a 9x13" cake pan. Using a serrated knife to cut crackers to fit. Spoon half of the pudding mixture over graham crackers. Place a single layer of graham crackers on top of the pudding, pour remaining pudding on to crackers. Place a layer of graham crackers on top of the pudding. Making sure that crackers go all of the way to the edge of the pan.

Place frosting in microwave for 20 seconds, stir and heat for 20-30 seconds longer or until frosting is melted. Pour the melted frosting over the graham crackers. Use a spoon or spatula to completely cover and seal the graham crackers.

Refrigerate for at least 12 hours. Best if refrigerated 24 hours before serving. Cut into squares and remove from pan with a spatula or spoon.