1 (8oz) container of cool whip
(you can use 1/2 of the container if you choose)
1 1/2 cup cold milk
1 box of honey graham crackers (honey maid)
1/2 tub of chocolate frosting*
Mix together pudding, milk and cool whip.
In a deep 8x8 dish place a even layer of graham crackers, you will have to break them up to get it to fit. Place about half of the pudding mixture onto the crackers and spread evenly.
Put another layer of graham crackers ontop of the pudding.
Place the remaining pudding onto of the crackers and spread evenly.
Then place another layer of graham crackers on top.
Place dish in frig while you ready the frosting and allow the pudding to start setting up.
*Frosting, you can take 1/2 a tub of chocolate frosting, place it in the microwave to soften and spread ontop of the dessert. I however make homemade chocolate frosting for mine.
My recipe for homemade chocolate frosting:
1 stick of butter (1/2c)
2/3 c Cocoa
3 c Powdered Sugar
1/3 c Milk
1 tsp vanilla
Melt butter, stir in cocoa. Add powdered sugar and milk, alternating, beating on medium speed until mixed to spreading consistency. Sometimes I use all the milk, sometimes I have to add a little more, depending on how thick I want my frosting. Stir in vanilla at the end.
This makes a batch of frosting to cover a 9x13 cake, so for the eclair dessert you will need to use about half of this, I have at times used it all. Just depends on how much chocolate you want.
**This dessert is great if you add in a brick of softened cream cheese to the pudding mixture! Yummy!
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