Thursday, January 8, 2015

Chocolate Eclair Dessert

So rich and creamy...and easy!

This recipe is super easy and tastes great!   You need to let it sit in the fridge for 24 hours to allow the crackers to soak up the pudding mix and soften...fabulous! 

A dear friend gave this recipe to me years ago and it's a keeper.  Especially, when you don't have the time or inclination to make Chocolate Éclairs from scratch, but still want that delicious flavor of one.   This will be your go-to recipe for that, I promise!




Ingredients:

1 (14 oz.) box graham crackers (regular or chocolate)
2 (3.5 oz.) pkgs. Instant French Vanilla pudding
3 cups whole milk (Half & Half works well too.)
1 (8 oz.) container frozen whipped topping (thawed)
1 can dark chocolate frosting*

Mix together instant pudding and milk with wire whisk.  Fold in Cool Whip until blended; set aside or refrigerate until ready to assemble dessert.

Layer the bottom of a 9x13" pan with graham crackers, then spread 1/2 of pudding over the crackers.  Repeat by adding the rest of the pudding and top that with graham crackers.

Now you're ready to frost.

Melt 1 can dark chocolate frosting in microwave or pan of hot water.  Pour over the top of graham crackers and spread smoothly.

Refrigerate until frosting is set...that's it! 

*If you'd rather make your own icing, here's a great recipe.

Chocolate Icing:

4 Tbsp. unsweetened cocoa powder
1 1/2 cups confectioners' sugar
2 Tbsp. butter
2 tsp. light corn syrup
1 tsp. vanilla extract
3 Tbsp. milk


Sift the cocoa and confectioners' sugar until lump are removed.

Place into a small saucepan and add the remaining icing ingredients.  Heat and stir over moderate heat until dissolved and butter is melted. 

Immediately pour over graham crackers and spread evenly to cover completely.  You'll want to do this while the frosting is still warm, it thickens quickly and is hard to spread.

Refrigerate for 24 hours before serving. 


 What good is it for someone to gain the whole world, yet forfeit their soul?   -Mark 8:36


































                                                                                                                                                                                                                                                                                      
 
 

No comments:

Post a Comment