Eclair Dessert

This is one of those amazing recipes that you are almost embarrassed to admit how easy it is.  I'm not one for mixing weird ingredients (like saltines and pudding), but don't let that turn you off.  You'll never know you are eating crackers!  Christy Moulton makes it at least once or twice a year to celebrate teacher's birthdays. 

Ingredients:

Unsalted Saltine Crackers (it takes about 2 sleeves)

2 (3.4 oz) pkgs instant French vanilla pudding (I live in SJ, so plain 'ole vanilla works as well)

4 c. milk

1 (12oz) tub Cool Whip

1 (16oz) tub chocolate frosting

Line the bottom of a 9x13 inch pan with a layer of crackers.

Mix the pudding and milk in a bowl as directed on the package.  Stir in the Cool Whip.  Pour half of the pudding mixture over the crackers.

Add another layer of Saltines.

Add the remaining pudding, and finish off with a final layer of Saltines.

Microwave the frosting slightly to a spreadable consistency.  Spread over the final layer of Saltines.

Cover and refrigerate for at least 24 hours.  This lets the crackers turn into a SUPRISING eclair-like crust.  AMAZING, I am telling you.  Cut into squares and enjoy!