Eclair Dessert

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In May of this year, my family took a trip to Paradise, PA.  On the way home we stopped at a buffet restaurant run by the Mennonites.  They had a dessert simply labeled Eclair on the buffet.  My husband and I both loved it, so I set out to find a way to make it at home.  There are a lot of recipes out there, but I have settled on this one from All Recipes with a few changes.  I thought I would post the process and show here how easy it is to make.  It is considered a refrigerator cake and should be refrigerated for 24 hours for the texture to turn out right.   So it makes a nice dessert to make on Saturday morning to take to a Potluck after church on Sunday.

Items you need are I box graham crackers, 2 – 3.4 oz. boxes of instant vanilla pudding, 1 8 oz bowl of whipped topping, and 1/2 chocolate canned icing, 4 cups of milk and a 9 x 13″ pan.  First layer the 9 x 13″ pan with graham crackers.  Take your two boxes of instant vanilla pudding and whisk in a bowl with 4 cups of milk for 2 minutes.  Now stir the whipped topping into the pudding and put half of this mixture on the graham crackers.  Add another layer of crackers and then the other half of the pudding mixture.  Top off with one more layer of graham crackers.  Now take your icing and remove the lid and metal seal (completely).  Nuke this in the microwave for approximately 10 seconds.  You want this to be easy to spread, but not a liquid.  Now spread the icing on.  I cover with plastic wrap and refrigerate 24 hours before eating, which is the hard part!!

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