Eclair Dessert

Name: Eclair Dessert
Ingredients: 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

9 ingredients

2 steps

Ingredients

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

Directions

1

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.
2

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.

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