Cut crackers in half making 18 rectangles. Place 9
in ungreased 8 by 4 by 2 loaf pan; set aside.
In a small bowl whisk milk and pudding for 2
minutes. Let stand for 2 minutes or until soft set.
Fold in whipped topping. Spread over graham
crackers; top with remaining crackers.
For top- In a saucepan melt chocolate and butter.
Stir in milk, corn syrup, vanilla and confectioner
sugar. Spread over graham crackers. Cover and
refrigerate overnight.
Originally Submitted
8/17/2014
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