Friday, June 18, 2010

Chocolate Eclair Dessert

Yummy note: I'm not really sure where I got this recipe, but I know I've had it for years. This chocolate eclair dessert is such a great dessert to make for a crowd. It is also pretty easy to cut in half if you need to also and make a smaller batch. I've prepared the chocolate topping a few different ways before, all depending what I had in the pantry on hand. No use buying something special for a recipe, if you can find a substitute instead. I've also heard people using chocolate graham crackers instead, and using a different flavoring of pudding as well; so I guess your combinations are endless :) The only catch with this dessert is to remember to let it sit overnight before eating it, as it pulls it all together. If you don't wait it kinda falls apart more, and just doesn't meld together well. I remember getting this dessert at a restaurant in the past, where it was piled super high with a ton of layers of graham crackers and pudding, so they must have used like a trifle dish of something instead of a 9x13 pan like I use to achieve all of those beautiful yummy layers. Maybe next time...


Chocolate Eclair Dessert

Ingredients:
Filling:
2 small packages (the 3 ounce boxes) of French Vanilla Pudding
8 ounces Cool Whip
3 cups milk
Almost a whole box of graham crackers

Directions:
Mix together the pudding and milk; then gently stir in the Cool Whip.

In an ungreased 9x13 casserole dish/baking pan, line the bottom with whole or half sheet of graham crackers.
Next, evenly pour half the pudding mixture over them. Add another layer of graham crackers then the remainder of the pudding mixture. Top with a final layer of graham crackers.

After the final layer of graham crackers are put on, prepare the chocolate topping. Please use one of the topping suggestions below to cover your layers of filling.
Note: You can eliminate all of the topping ingredients below if you want to substitute the recipe for the topping for a can of already prepared chocolate frosting for a quicker preparation. However, I think it tastes much better with a homemade chocolate topping. :)

Chocolate glaze topping:
2 squares bakers chocolate, melted
2 Tblsp butter, melted
2 Tblsp corn syrup
1/2 cup sifted confectioner's (powdered) sugar
2-3 Tblsp milk

Directions:
Put the squares of bakers chocolate and butter in a microwavable bowl and heat until melted. Stir in the corn syrup until mixed together. Next add in the sifted confectioner's sugar and milk. Stir until smooth, and pour over top layer of the dessert until it is covering the entire graham cracker surface.

Put in refrigerator and let it sit until the dessert has set (preferably overnight, or 6-8 hours for melding time.) Cut, serve and enjoy!

Pin It

4 comments:

  1. Oh ... my GOSH .. that looks sinful. YUmmy!!! Thanks for sharing :)

    ReplyDelete
  2. One of our family's all-time favorite desserts!!! My mom cheats and melts a can of frosting to pour on top. I think it tastes better when you make the chocolate glaze.

    ReplyDelete
  3. this is one of my favorite recipes! I love it

    ReplyDelete
  4. Ok, so I just realized the other night this tastes similar to the Chicagoland restaurant Portillio's Chocolate Eclair Cake!

    ReplyDelete