Eclair Filling
FILLING:
2 pkg. instant French vanilla pudding
2 1/2 c. milk
1 (8 oz.) container LeCreme or Cool Whip
1 tsp. vanilla
Mix pudding and milk. Mix well. Fold in Cool Whip and vanilla. Slice eclair in half and fill generously with entire amount of filling. Replace top of eclair. Drizzle top of eclair with Chocolate Sauce.
FROSTING:
1 ounce sweet chocolate and 1 teaspoon butter melted over low heat.
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