This can be made with French Vanilla Pudding Mix or Chocolate Pudding Mix.
I hesitated to post this recipe. I ate it somewhere at some function and I can't even remember where it was. The only thing I remember was this delicious dessert.
I also hesitated to post it because I thought there was no way that everyone I know wouldn't already have this recipe.
It's easy, it's delicious, it's made in the Iconic All American 9" X 13" Baking Pan!
|The Traditional French Éclair|
|Thi Iconic, All American 9" X 13" Baking Pan|
Here's what you'll need:
1 - 9" X 13" Glass Baking Pan!
3- 3.5oz. Boxes of Instant French Vanilla Pudding (or Chocolate)
3 C Whole Milk
1 - 8oz. Tub of Frozen Cool Whip, thawed.
1/3 C Baking Cocoa ( I use Rodelle)
1 C Granulated Sugar
1/4 C Whole Milk
8 TBS Butter, cut into pieces.
1 tsp Vanilla
In a Medium Mixing Bowl with a Hand Mixer:
Beat to combine well.
Fold in Cool Whip.
Whisk well by hand until creamy smooth.
In the Pan:
Line the entire bottom with Graham Crackers. Break them as needed to fit.
Spread 1/2 of the Pudding over the Crackers.
Repeat with another layer of Crackers and the remaining Pudding.
Add a final layer of Crackers.
Refrigerate while you prepare the Topping.
In a Saucepan on Medium Heat:
Heat just until it begins to Bubble. Whisking constantly.
Whisk well until thick and creamy.
Spread evenly over the last layer of Crackers.
Refrigerate at least 2 hours or overnight before serving.
Cut into squares to serve.
Peace in the Kitchen!