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Eclairs
72 saltines
3 cups milk
8 oz. hot fudge
2 small pkg. vanilla pudding
8 oz. cool whip

 

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.

Preparation Time: Serves:
Recipe Origin: United States
Submitted by:
Amanda
Kentucky
United States
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