q Chocolate Eclair Pudding – Reciprocity

Chocolate Eclair Pudding


  • 2 (3 oz. each) boxes instant vanilla pudding
  • 3-1/2 c. milk
  • 1 (8 oz.) cool whip
  • graham crackers
  • Topping:
  • 1 c. chocolate chips
  • 3 T. butter
  • 3 T. milk
  • 2 T. karo
  • 1 T. vanilla
  • 1-1/2 c. powdered sugar


Layer bottom of 9 x 13 pan with graham crackers. Beat (or whisk) pudding
and milk together until thick. Fold in cool whip. Pour on top of graham
crackers. Put another layer of graham crackers on top of pudding. Chill.
Melt chocolate chips and butter. Add remaining topping ingredients and
beat until smooth. Spread over crackers. Refrigerate before serving.

Notes:  Naomi's recipe

Posted in

Meagan Hinson

Scroll to Top