Combine pudding with milk. Add frozen whipped topping and blend well. Put layer of unbroken crackers in bottom of 9X13 pan. Spread half of pudding mixture over it. Repeat with remaining crackers and pudding mixture; end with crackers.
ICING:
Heat cocoa, syrup and butter. Remove from heat and add vanilla and powdered sugar. Add milk gradually and beat constantly until smooth. Spread over graham crackers. Refrigerate.
Originally Submitted
8/2/2008
0 Out of 5 from
0 reviews
You can add this Eclair Delight recipe to your own private DesktopCookbook.
