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Eclairs
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72 saltines
3 cups milk
8 oz. hot fudge
2 small pkg. vanilla pudding
8 oz. cool whip
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Mix pudding then fold in cool whip.
Layer 24 crackers on bottom of 9 x 13 inch pan, top with 1/2 pudding mixture, 24 more crackers then the other 1/2 of the pudding mixture.
Top with last 24 crackers then spread hot fudge on top.
Refrigerate over night.
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Preparation Time: |
Serves: |
| Recipe Origin: United States |
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Submitted by: |
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Amanda
Kentucky
United States |
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| This recipe has been viewed 6554 times. |
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