Joanne Rittmueller
Frosting:
1/2 C butter
1 C sugar
1/2 C baking cocoa
1/4 C milk
Place frosting ingredients in a small saucepan. Bring to a boil. Boil for 1 minute, remove from heat and set aside. (Be sure to use the timer for this- the frosting will burn easily.)
Filling:
1 box graham crackers
3 1/2 C milk
8 oz. Cool Whip
2 sm. packages Instant French Vanilla Pudding
Mix pudding and milk. Whip with a whisk until thick. Blend in Cool Whip.
To assemble, line a 9x13" pan with whole graham crackers. Top with half the pudding mixture. Add another layer of crackers. Top with remaining pudding mixture. Add a third layer of crackers. Spread cooled frosting over the top.
Refrigerator for a minimum of 4 hours. Make sure the lid does not touch the frosting until the frosting has hardened or it will stick to the cover and pull it off the top of the eclair. This is even better if made the night before.
Oh- this is an amazing dessert! It is always a hit when I bring it places and there is rarely any left when we leave. Joanne Rittmueller was the counselor in charge of the Peer Counselors at Mommy's college. Mommy was a Peer Counselor for a couple of years. Joanne brought this to a meeting one time and gracious shared the recipe when we asked. I have been making it ever since. This is some good eatin'! :)
Love Always,
Mommy
