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Chocolate Eclair Dessert



Ingredients:
3/16 Gallon(s) cold milk
2 3oz packages pudding, install, french vanilla
16 Ounce(s) graham crackers
9 Ounce(s) cream, whipped (cool whip)
Directions: With electric mixer, blend pudding with milk until thick. Fold in whipped topping. Set aside. Layer a 13 by 9 inch baking dish with graham crackers. Spoon half of the pudding mixture on top. Repeat. Cover the two layers with a third layer of graham crackers. Pour icing over graham crackers in an even layer. Refrigerate for 24 hours. Tips from test kitchen: Sprinkle with toasted almonds and garnish with fresh strawberries.
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Icing, Chocolate Eclair
1/8 Cup(s) butter
117/10000 Gallon(s) milk
1/6 Ounce(s) vanilla extract
2 54/625 Ounce(s) cocoa powder
151/193 Pound(s) powdered sugar
1/3 Ounce(s) corn syrup
Directions:
Heat all icing ingredients in a saucepan until dissolved. This takes just a few minutes.

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