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<blockquote data-quote="moreluck" data-source="post: 820994" data-attributes="member: 1246">No-bake EclairThis eclair tastes best when the fudge has cooled and hardened (in about 4 hours). In fact, this dessert can be made a day ahead and holds up surprisingly well for a couple of days.2 packages (3.5 ounce) instant vanilla pudding mix3 cups milk1 container (8 ounce) whipped topping1 box graham crackers16 ounces dark chocolate chips1 teaspoon vanillaIn a large bowl, combine pudding mix with milk. Next, gently fold in the whipped topping. In a 13 x 9-inch baking pan, arrange one layer of graham cracker on the bottom. Spread a layer of pudding mixture to cover. Arrange another layer of crackers followed by a second layer of pudding. Arrange a third layer of crackers. In a small bowl, heat the chocolate chips in the microwave until melted. Whisk in the vanilla. Spread the chocolate over the third layer of crackers. Cover and chill for about 4 hours or until the chocolate has hardened then serve.</blockquote>

[QUOTE="moreluck, post: 820994, member: 1246"] No-bake Eclair This eclair tastes best when the fudge has cooled and hardened (in about 4 hours). In fact, this dessert can be made a day ahead and holds up surprisingly well for a couple of days. 2 packages (3.5 ounce) instant vanilla pudding mix 3 cups milk 1 container (8 ounce) whipped topping 1 box graham crackers 16 ounces dark chocolate chips 1 teaspoon vanilla In a large bowl, combine pudding mix with milk. Next, gently fold in the whipped topping. In a 13 x 9-inch baking pan, arrange one layer of graham cracker on the bottom. Spread a layer of pudding mixture to cover. Arrange another layer of crackers followed by a second layer of pudding. Arrange a third layer of crackers. In a small bowl, heat the chocolate chips in the microwave until melted. Whisk in the vanilla. Spread the chocolate over the third layer of crackers. Cover and chill for about 4 hours or until the chocolate has hardened then serve. [/QUOTE]

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