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Eclair Dessert

 Eclair Dessert
I cook for a youth camp, where I face 140 hungry kids three times a day for two weeks. It's a lot of work, but I love doing it. The kids make me feel appreciated when they say how much they enjoy the food. This creamy dessert is a camp favorite.—Joyce Mummau, Mt. Airy, Maryland
140 ServingsPrep: 30 min. + chilling

Ingredients

  • 4 gallons prepared vanilla pudding
  • 4 cartons (16 ounces each) frozen whipped topping, thawed
  • 6 pounds graham crackers
  • ICING:
  • 1/4 cup baking cocoa
  • 3 tablespoons canola oil
  • 1/3 cup corn syrup
  • 1/4 cup butter, softened
  • 5 cups confectioners' sugar
  • 1/4 to 1/2 cup milk

Directions

  • In a large container, mix pudding and whipped topping; set aside.
  • Place one-third of the graham crackers side by side in twelve 13-in.
  • x 9-in. dishes. Pour about 2 in. pudding mixture over crackers. Add
  • another layer of crackers and pudding. Top with remaining crackers.
  • Cover and refrigerate overnight.
  • For icing, combine the confectioners' sugar, corn syrup, butter,
  • baking cocoa and oil in a bowl. Beat until smooth, adding enough
  • milk to achieve spreading consistency. Spread on top of crackers;
  • chill until serving.
  • Yield: 140 servings.