LITTLE ROCK, Ark. (KTHV) -- Here is a recipe for chocolate eclairs from THV producer Mattie Setzler.
2 - 3oz boxes French vanilla instant pudding
3 cups milk
12oz container cool whip
1 box graham crackers
Chocolate icing - canned is fine to use
Mix pudding and milk. Let set. Add cool whip, set aside. Place a layer of crackers in bottom of 13x9 dish (best if use one with tight fitting cover). Pour 1/2 of batter over crackers. Cover with 2nd layer of graham crackers. Pour remaining pudding mixture over graham crackers. Place 3rd layer of crackers. Press crackers down. Refrigerate for 20 minutes. Then ice with chocolate icing. Will keep for several days covered and kept in refrigerator.
Variation: Add 1 cup powdered sugar when mixing pudding and milk and use 8oz cool whip.
Best made day before if using on dessert buffet!