Eclair Dessert
4 gallons prepared vanilla pudding
4 cartons (16 oz. each) frozen whipped topping, thawed
6 pounds graham crackers
ICING
5 cups confectioners' sugar
1/3 cup corn syrup
1/4 cup cutter or margarine, softened
1/4 cup baking cocoa
3 tbsp. vegetable oil
1/4 to 1/2 cup milk
In a large container, mix pudding and whipped topping; set aside.
Place one third of the graham crackers side by side in bottoms of
about twelve 13-in. x 9-in. x 2-in. baking pans. pour about 2 inches
pudding mixture over crackers. Add another layer of crackers and
pudding. Top with remaining crackers. Cover and refrigerate
overnight. For icing, combine confectioners' sugar, corn syrup,
butter, baking cocoa and oil in a mixing bowl. Beat until smooth,
adding enough milk to achieve spreading consistency. Spread on top
of crackers' chill until serving.
140 servings
Source: Taste of Home Country Cooking Collection,
Vol. 1, 2000 |