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Are you looking for a dessert that combines the rich flavors of chocolate and cream with a hint of nostalgic comfort? The ideal treat is this chocolate éclair that doesn’t need cooking.
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His succulent flesh and delicious taste will amaze your family and friends, and it’s easy to prepare—no four required.
Complementary substances:
2 Graham cracker packets
2 packets of instant vanilla pudding mix
3 cups of cold milk
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1 quart (8 oz) of fouettée garnish (Cool Whip)
One 16-oz container of chocolate glaçage
Instructions:
Démarquez le dessert :
In a large mixing bowl, combine the instant vanilla mixture with the cold milk. Coat the pudding with the flour until it thickens, then stir in the chopped herbs until everything is well combined.
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Layer the dessert:
Spread a layer of Graham crackers to cover the bottom of a 9 × 13 inch baking dish.
Split the mixture in half and spread half of it over Graham crackers.
On top of the pouding mixture, sprinkle another layer of Graham crackers.
Place the second layer of Graham crackers on top of the remaining pouding mixture.
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Graham, to the last layer of cookies.
Put the garnish on top of the chocolate:
Remove the foil and aluminum foil from the chocolate glazing container. Hold the microscope lens at its highest power setting for about 30 seconds, or until the lens becomes flexible.
Distribute evenly the chocolate fondue over the top layer of Graham crackers.
Refree and serve:
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