Chocolate Eclair Dessert

1,062 Reviews 20 Pics
  • Prep

    15 m
  • Ready In

    2 h 15 m
KBehrens2
Recipe by  KBehrens2

“This is a no-bake pudding dessert that's so quick and easy to make--everyone loves it. I always keep the ingredients on hand in case I need a quick dessert. It's best if it sits overnight before serving.”

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Ingredients

Adjust Servings

Original recipe yields 1 9x13-inch pan

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Directions

  1. Line the bottom of a 9x13-inch pan with graham crackers.
  2. In a large bowl, combine pudding mix and milk; stir well. Mix whipped topping into pudding mixture. Spread half of mixture over graham cracker layer. Top with another layer of graham crackers and the remaining pudding.
  3. Top all with a final layer of graham crackers and frost with chocolate frosting. Refrigerate at least two hours before serving to allow the graham crackers to soften.

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Reviews (1,062)

Rate This Recipe
BaysChick
1265

BaysChick

I have been making this exact recipe (minus the can frosting, see my frosting recipe below) for almost twenty years now. This is a great make ahead dessert to take for gatherings because you really do have to make this the night before or it won't taste right and allow the graham crackers to become soft. Try using chocolate graham cracker and French Vanilla or Cheesecake pudding! **If you have the time, make this chocolate sauce (It is a dead on ringer for Outback's chocolate sauce.) Mix 1/3 cup cocoa, 1 cup sugar in sauce pan. Add 1 teasp vanilla, 1 stick butter, 1/4 cup milk. Boil for 1 minute, then set aside to cool.

MS. KIMMY
573

MS. KIMMY

This is a very popular recipe that I had tried long ago before this post. The reason so many commented on the frosting being too much for this dessert is a common error. Many times when a recipe gets passed on to family and friends they leave something out or is comes with personal amendments. The similar recipe I enjoy calls for you to microwave the canned frosting (IMPORTANT TO REMOVE ALL FOIL FROM INNER SEAL FIRST) for 15 seconds only. Including this important step changes the consistency of the frosting to a glaze. It really makes all the difference in the world. I have never used the whole can of frosting yet, I save unused portion by replacing lid and storing in refrigerator for another use for up to 2 weeks.

STARTINGTOMORROW
506

STARTINGTOMORROW

I think this is an incredibly easy, delicious dessert if you make a few alterations. Tips: DON'T use frosting, (in my opinion its too heavy and sweet so it's all you taste) instead use the Chocolate Sauce Recipe below (it'll only take a few extras minutes... Also refridgerate 24 hours before eating so the graham crackers get nice and soft...I use French Vanilla Cool Whip and f.v. pudding for a little something extra...mmmm....Hope I've helped. Chocolate Sauce REcipe: originally submitted by BaysChick (Thanks so much!): Mix 1/3 cup cocoa, 1 cup sugar in sauce pan. Add 1 teasp vanilla, 1 stick butter, 1/4 cup milk. Boil for 1 minute, then set aside to cool.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 401 cal
  • 20%
  • Fat
  • 13.7 g
  • 21%
  • Carbs
  • 65.6 g
  • 21%
  • Protein
  • 4.2 g
  • 8%
  • Cholesterol
  • 5 mg
  • 2%
  • Sodium
  • 481 mg
  • 19%

Based on a 2,000 calorie diet

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