Chocolate Eclair Dessert
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This dessert has the right combination of the mellow sweet flavor of vanilla pudding along with the sharper sweet flavor of dark chocolate. This no-bake dessert is easy to make, but it’s not easy to make it look perfect! There are lots of pictures on the internet of this dessert with perfect layers cut into perfect squares, but that’ll take some practice and probably a longer time in the freezer. But, it is quick and easy to put together and it is absolutely delicious. I made this based on a combination of several recipes available on the internet, picking what I thought was the best idea out of each.
Chocolate Éclair Dessert
Category
Sweets
Persons
15
Prep Time
30 minutes
Wait Time
12 hours
Total Time
30 minutes
Ingredients
- 1 package (16 oz) of Graham Crackers, crushed
- 1 stick of butter, melted
- 2 packages (3.5 oz) of instant French Vanilla Pudding
- 4 cups whole milk
- 1 tub (16 oz) frozen whipped topping (extra creamy if they have it)
- 8 oz of dark chocolate chips
- ¾ cup of heavy cream
- ¼ cup light corn syrup
- 1 tsp instant coffee granules (optional)
- Or, use 1 tub (16 oz) of store-bought dark chocolate frosting
Instructions
- Some folks make this with whole crackers, but I prefer to crush the whole box of graham crackers and then mix in 1 stick of melted butter to make the crusts.
- In a large bowl, combine the milk and vanilla pudding. Fold in the whipped topping thoroughly.
- Spray a 9×13 baking dish
- Line the bottom of the dish with 1/3 of the graham crackers, pressing them firmly onto the bottom of the dish.
- Put half of the pudding mix in the dish over the crushed graham crackers and level it off.
- Put another 1/3 of the graham crackers over the pudding.
- Put the other half of the pudding over the graham crackers and level it off.
- Put the final 1/3 of the graham crackers over the top of the pudding.
- To make the chocolate frosting, combine the ingredients and microwave for 1-2 minutes, whisking every 30 seconds until smooth. Let cool for 10 minutes and then pour and smooth over the top.
- OR, warm the tub of chocolate frosting, uncovered, in the microwave for 1 minute on half power. Pour over the top of the dessert.
- Refrigerate for at least 12 hours before serving. Freezing for 1 hour before cutting will make that much easier to do.
- For an alternative dessert, you can replace the graham crackers with vanilla wafers, replace the vanilla pudding with banana pudding, and then add a thin slice a ripe banana into to the pudding mix.