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Eclair Dessert

Eclair Dessert

24 Hr(s)
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1 serving
Original recipe yields 1 serving
2 package s (5.9 oz. / 6 serving box each) Jell-O Instant Vanilla Pudding
5 cups whole or 2% milk
12 oz Cool Whip, defrosted
1 box graham crackers
1 can chocolate frosting
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Let's Make It
1
Mix vanilla pudding with milk with a whisk until smooth. Fold in defrosted Cool Whip. Set aside. Spray pan with non stick cooking spray. Lay graham crackers in a single layer into a 9x13" cake pan. Using a serrated knife to cut crackers to fit. Spoon half of the pudding mixture over graham crackers. Place a single layer of graham crackers on top of the pudding, pour remaining pudding on to crackers. Place a layer of graham crackers on top of the pudding. Making sure that crackers go all of the way to the edge of the pan.
2
Place frosting in microwave for 20 seconds, stir and heat for 20-30 seconds longer or until frosting is melted. Pour the melted frosting over the graham crackers. Use a spoon or spatula to completely cover and seal the graham crackers.
3
Refrigerate for at least 12 hours. Best if refrigerated 24 hours before serving. Cut into squares and remove from pan with a spatula or spoon.
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