It’s time for Karen’s Killer Fixin’s! Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers. So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe. A cookie or baked item. Candy. Salads. Whatever strikes my eye and fancy…which today is LAYERED ÉCLAIR!

Who’s ready for something decadent and yummy? Me! Me! This is such a treat and so easily made. Change up the flavored puddings for variations on this fun dessert.

I hope you enjoy today’s Killer Fixin’s. Happy eating!

Karen

P.S. We’re at 136 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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LAYERED ÉCLAIR
[Serves 8]

1 cup milk
1 small box French vanilla instant pudding
1 carton (8 oz.) whipped topping, such as Cool Whip, defrosted if frozen
½ box graham crackers
1 cup milk chocolate frosting, room temp

Mix milk and pudding in medium bowl.  Stir in whipped topping and set mixture aside.  Arrange a single layer of graham crackers in bottom of 8-inch square glass baking dish.  Spread about 1 cup of pudding mixture over crackers.  Top with another layer of crackers and another layer of pudding mixture.  Continued layering until all pudding mixture is used.  Top with a final layer of crackers.  Spread chocolate frosting over top layer of crackers, spreading all the way to edges.  Cover with plastic wrap and refrigerate for at least 4 hours, or up to 24 hours, before serving.