Chocolate Eclair Pudding
|Graham crackers||6 Ounce (1/2 Box)|
|Instant vanilla pudding||12 Ounce (1 Box)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Whipped cream||1 Cup (16 tbs)|
|Unsweetened chocolate square||2 Ounce (2 Squares)|
|Sweet and low/Sugar twin / equal||1⁄8 Tablespoon (1 Envelope)|
Line 8 x 8" buttered pan with graham crackers; fit closely.
Mix pudding with milk and vanilla.
Beat on low speed 2 minutes.
Fold in whipped cream.
Spread 1/2 pudding mixture over crackers, repeat cracker layer, then remaining pudding and another cracker layer.
Melt margarine and unsweetened chocolate over hot water.
When melted add Sweet and Low.
Frost with melted chocolate.
Refrigerate overnight or at least 6 hours before serving.