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Chocolate Eclair Graham Dessert
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9 graham cracker squares
1/2 cup cold 2% milk
1/3 cup instant vanilla pudding mix
1/2 cup whipped topping
TOPPING:
1/2 square (1/2 ounce) semisweet chocolate
1-1/2 teaspoons butter
2-1/4 teaspoons 2% milk
1-1/2 teaspoons light corn syrup
1/2 teaspoon vanilla extract
1/3 cup confectioners' sugar
Cut graham crackers in half, making 18 rectangles. Place nine rectangles in an
ungreased 8-in. x 4-in. loaf pan; set aside. In a small bowl, whisk milk and
pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in
whipped topping. Spread over graham crackers; top with remaining graham crackers.
For topping, in a small saucepan or microwave-safe bowl, melt chocolate and
butter. Stir in milk, corn syrup, vanilla and confectioners' sugar. Spread over
graham crackers. Cover and refrigerate overnight. Editor's Note: We do not
recommend substituting sugar-free pudding mix in this recipe.
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Printed from tasteofhome.com Sep 4, 2008Copyright Reiman Media Group, Inc © 2008 |