7 eclair cake topping Recipes

graham crackers (about 1 regular size box), french vanilla instant pudding, milk, carton frozen non-dairy topping, thawed, sugar, milk, cocoa, butter, vanilla

french vanilla instant pudding, milk, carton cool whip, frozen topping thawed, graham cracker (not crumbs), betty crocker chocolate sour cream frosting (or 1 container)

chocolate eclair cake, instant vanilla pudding mix, milk, chocolate graham crackers, milk, unsweetened cocoa powder, white sugar, butter, vanilla extract, in a large bowl, combine pudding mix and 3 cups milk; mix well. fold in whipped topping and beat with mixer for 2 minutes., in a buttered 9x13 inch baking dish , spread a layer of graham crackers on the bottom of the dish., spread 1/2 of the pudding mixture over crackers , then top with graham crackers. spread remaining pudding over crackers; top second pudding layer with another layer of crackers., make topping : in a medium saucepan over medium-high heat, combine 1/4 cup milk, cocoa and sugar and allow to boil for 1 minute; remove from heat and add butter and vanilla. mix well and cool., pour sauce over graham cracker layer and refrigerate until set; serve.

crust: 1 cup. boiling water, margarine, flour, eggs, filling: 2 packages of vanilla pudding---regular or instant, cream chees-softened----if you are cutting calories-- i have left this out of the recipe and it turned out as good, topping: 8oz. cool whip---i use low -fat, walnuts, chocolate syrup

vanilla instant pudding mix, heavy whipping cream , please do not use cool whip, whole milk, graham cracker squares, pure vanilla extract, sugar, cherry pie filling