Description
Layers of graham crackers soak up luscious layers of pudding and cool whip in this delicious Chocolate Eclair. Then it gets topped with a layer of rich chocolate frosting!
Ingredients
Units
Scale
For the Chocolate Eclair
- 2 small boxes instant vanilla pudding, 3.4 ounces each
- 3 1/4 cups milk
- 1 carton cool whip, 8 ounce
- 1 box, (3 sleeves) graham crackers
- 1 tub store bought chocolate frosting or homemade frosting
For the Homemade Frosting (optional)
- 2 squares unsweetened chocolate
- 6 tablespoons butter
- 2 tablespoons light corn syrup
- 3 tablespoons milk
- 1 1/2 cups powdered sugar
Instructions
For the Chocolate Eclair
- Add the pudding and milk to a large mixing bowl. Using a whisk or an electric mixer, mix the pudding and milk for about one minute. Add the cool whip and mix just to incorporate the cool whip. Allow mixture to set for five minutes. Mixture will slightly thicken.
- Cover the bottom of a 9 x 13 dish with graham crackers, breaking them apart when necessary to cover the entire surface.
- Spread one half of the pudding mixture over the layer of graham crackers. Spread a second layer of graham crackers over the pudding. Spread the second half of the pudding mixture over the second layer of graham crackers, followed by a third layer of graham crackers.
- Using an offset spatula, gently spread the frosting over the top layer of graham crackers.
- Refrigerate for at least six hours or overnight. Graham crackers will soak up moisture from the pudding and become soft layers.
- Keep refrigerated until ready to serve.
For the Homemade Frosting (optional)
- Melt the chocolate and butter together in a medium sauce pan. Add the syrup, milk and powdered sugar and mix until smooth.
Notes
- Total time does not include refrigeration time of 6 hours or overnight.