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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 15 |
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This is a new twist on the eclair dessert that I found in Quick Cooking magazine. Ingredients:
3 cups cold milk |
1 (3 1/2 ounce) package instant pistachio pudding mix |
1 (3 1/2 ounce) package french vanilla instant pudding |
1 (8 ounce) carton frozen whipped topping, thawed |
1 (14 1/2 ounce) package graham crackers |
1 (16 ounce) can chocolate frosting |
Directions:
1. In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping.
2. In a 13X9X2 inch dish, layer a third of the graham crackers and half of the pudding mixture. Repeat layers. Top with remaining graham crackers.
3. Refrigerate for at least 1 hour.
4. Spoon frosting into a microwave-safe bowl. Cover and microwave on high for 15-20 seconds or until softened; stirring once. Spread over graham crackers.
5. Chill for at least 20 minutes or until frosting is set.
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