Eclair Dessert
- 4 gallons prepared vanilla pudding
- 4 cartons (16 ounces each) frozen whipped topping, thawed
- 6 pounds graham crackers
- 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
- In a large container, mix pudding and whipped topping; set aside. Place one-third of the graham crackers side by side in twelve 13x9-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.
vanilla pudding, cartons, graham crackers, baking cocoa, canola oil, corn syrup, butter, sugar, milk
Taken from www.tasteofhome.com/recipes/eclair-dessert/ (may not work)