Éclair Dessert
Yield: 140 servings
Ingredients
Éclairs
- 4 gallons prepared vanilla pudding
- 4 (16 ounce) cartons containers frozen whipped topping, thawed
- 6 pounds Graham crackers
Icing
- 5 cups confectioners' sugar
- 1/3 cup corn syrup
- 1/4 cup cutter or margarine, softened
- 1/4 cup baking cocoa
- 3 tablespoons vegetable oil
- 1/4 to 1/2 cup milk
Instructions
Éclairs
- In a large container, mix pudding and whipped topping; set aside.
- Place one third of the Graham crackers side by side in bottoms of about twelve 13 x 9 x 2 inch baking pans.
- Pour about 2 inches pudding mixture over crackers.
- Add another layer of crackers and pudding.
- Top with remaining crackers.
- Cover and refrigerate overnight.
Icing
- Combine confectioners' sugar, corn syrup, butter, baking cocoa and oil in a mixing bowl. Beat until smooth, adding enough milk to achieve spreading consistency. Spread on top of crackers.
- Chill until serving time.
Attribution
Taste of Home Country Cooking Collection, Vol. 1, 2000
