My mom made a similar dessert and called it eclairs. I loved it. Will have to check for variations ut i think thi is the same. Denise Millette Discovery Toys Educational Consultant
On Aug 11, 2011, at 7:56 PM, "Jan " <[email protected]> wrote: > My Mom always called this cream Elle pudding. I don't know where she got > the name. She used a Pyrex glass baking dish. I've used a metal one as > well. Line an 11-by-7-inch dish with graham crackers. Leave them whole, > if possible, although you can break them to fit the edges of the pan. On > top of them, pour a 4-ounce package of cook and serve chocolate pudding, > which has been prepared according to package directions. Do it while the > pudding is hot. You can use instant pudding, but cooked is preferred, > since it soaks into the graham crackers better. On top of the pudding, > make another layer of graham crackers. On top of the second graham > cracker layer, pour a 4-ounce package of either butterscotch or vanilla > cook and serve pudding, again, while the pudding is hot. Top with > crumbled graham crackers. Chill and serve, with whipped cream or cool > whip, if desired. My mom tried putting chocolate pudding as the top > layer, but it was too heavy and doing it this way worked better. I've > made this also. If you use an 8-inch square pan, use two 3-ounce > packages of pudding instead of 4 ounces. I think you will use about a > half of a box of graham crackers. > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
