Clara Dessert (aka Eclair Dessert)
2 boxes honey graham crackers, will not use all
2, 3 oz packages instant vanilla pudding
3 cups milk
8 oz Cook Whip, thawed
1 tub chocolate frosting (or use homemade frosting recipe below)
Line the bottom of a 9x13 baking dish with a single layer of graham crackers.
In a large bowl beat together the pudding mixes and the milk. Beat for 2 minutes. Stir in the Cook Whip. Spread half of the pudding mixture over the graham crackers in the baking dish. Top with another single layer of graham crackers. Pour remaining pudding mixture over the graham crackers. Top with another layer of graham crackers. Here you can either use a can of chocolate frosting or use the recipe below for homemade icing. If using store bought frosting: remove lid and foil from tub of frosting; microwave for 30 seconds. Stir heated frosting then pour evenly over the graham crackers on top. Spread evenly with a knife or offset spatula. Refrigerate for at least 4 hours, though 8 hours is best. Cut into pieces and serve.
Homemade Chocolate Icing
1/3 cup cocoa
1 cup sugar
1 teaspoon vanilla
1 stick butter
1/4 cup milk
Mix all ingredients together in a saucepan and bring to a boil, stirring, for 1 minute. Remove from heat and cool a little before spreading over the eclair dessert.