I always love it when I sample a recipe prepared by a close friend.  It attaches a special memory to that dish whenever I prepare it for myself in the future.  Obviously, this is not a traditional eclair but the taste is very similar.  I have found when I try to cut it as soon as it chills properly in the refrigerator the graham crackers are still so stiff that it is hard to cut.  Therefore, I now make it a day in advance prior to serving, allowing the Graham Crackers to soften enough that cutting is a breeze.

3 1/2 cups whole milk

2 packages French Vanilla instant pudding

9 ounces Cool Whip

Box of Graham Crackers

2 tablespoons butter

2 squares Bakers Unsweetened Chocolate

3 tablespoons milk

1 dash salt

1 1/2 cups powdered sugar

Line 9 x 13 inch pan with whole Grahm Crackers.  (This will require some cutting to fit).  Combine pudding with milk. Fold in the Cool Whip.  Spread pudding on top of Graham Crackers.  Cover completely with more Graham Crackers.  Melt chocolate and butter and stir in to remaining 3 ingredients.  Spead over crackers.  Refrigerate.

Next Month:  

Ham and Chicken Superb 

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