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2 pk French vanilla pudding, smal
9 oz Cool whip
Graham crackers
Icing for chocolate eclaire:
2 oz Bitter chocolate, squeeze tu
2 tb Margarine
2 tb White karo syrup
3 tb Milk
1 ts Vanilla
1 1/2 c Confectioner’s sugar
Butter 9 x 13 pan. 1 layer graham crackers. Mix 2 pkgs. of French
vanilla instant pudding with milk, then mix in carton of cool whip.
Pour half mixture over crackers. Add another layer of graham crackers.
Pour remainder of pudding mixture over crackers, and add another
layer of graham crackers. Ice cake.
Refrigerate. Enjoy! From Bunny amd Dick Goodlander (xrtb29a)
Yields
1 Servings
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