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Chocolate Eclair Delight

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Level: Easy

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Description

The easiest, best dessert in the world if you’re looking for a crowd-pleaser. My youngest son asks for this over a birthday cake each year…and sometimes I let him have it for breakfast! People BEG me for the recipe every time I take it somewhere; I’m embarrassed to admit how EASY it is!

Ingredients

  • 2 packages French Vanilla Instant Pudding Mix, 3 Ounce Boxes
  • 3 cups Milk
  • 8 ounces, weight Cool Whip (okay To Use More)
  • 1 box (14 Oz. Size) Graham Crackers
  • 2 Tablespoons Butter, Melted
  • 2 whole Squares Of Baker's Unsweetened Chocolate, Melted
  • 2 Tablespoons Corn Syrup
  • ½ cups Confectioners Sugar (Sifted)
  • 3 Tablespoons Milk

Preparation

For Filling:

(From ingredients list, you’ll be using the pudding, milk, Cool Whip and graham crackers)

Mix together the pudding mix and the milk; then gently stir in the Cool Whip. Using an ungreased 9×12 glass casserole dish, line the bottom with graham crackers; 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.

For topping:

Mix together the 2 squares of bakers chocolate (melted), butter, corn syrup, confectioner’s sugar and milk (you may end up using less than 3 tablespoons) until the mixture is a pourable consistency. Spread over top of the graham cracker layer.

Refrigerate AT LEAST 8 hours so that the graham crackers will be softened (it’s easiest to make this the night before you’ll want to eat this).

Wanna make it low fat? Just use fat free milk and low-cal Cool Whip!!

Also, you can use any chocolate topping; this just happens to be my favorite.

I saw similar Eclair recipes, but this one is the easiest. Plus, it’s one of the top-searched-for posts on my blog!
ENJOY!

5 Comments

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pensieverobin on 6.16.2010

Hey y’all! Thanks for your comments! :)

Yes, Anne, I used unsweetened chocolate. For YEARS I used the cocoa substitute for Baker’s chocolate…but finally realized the icing is MUCH smoother if you melt squares. Guess I’m a slow learner :).

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Anne McCoy on 6.15.2010

Would the 2 oz. of chocolate be unsweetened? I think I’ll make this for Father’s Day. Hubby loves chocolate and this will be fit the bill. Thanks for sharing your recipe.

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jillpickle on 6.15.2010

Aww my mom always made this for us as kids…sooo good! We used every flavor pudding over the years too…I’m fond of butterscotch with chocolate icing. (she didn’t make her frosting, she just melted a can of icing in the microwave and poured it over) It’s really good! Thanks for posting this!

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baltobetsy on 6.15.2010

Looks delicious – can’t wait to try it!!

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pensieverobin on 6.14.2010

Hey y’all :). THANKS for visiting my FIRST recipe! There’s a glitch with the picture but I’m working on it; if you click my blog, though, you’ll see a whole series of picchas.

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blondebarbie on 9.21.2010

This recipe is SO easy and so great! I only used one box of pudding with half a container of Cool Whip and 2 cups of milk because I made this in an 8×8 dish instead of a 9×13. I also used the idea from the comments section of melting a can of frosting in the microwave for the topping… SO simple. I used white chocolate pudding and milk chocolate frosting and I crushed the graham crackers (I hate trying to fit them in the pan!). It turned out great, thanks for the recipe! I will be trying it again, maybe varying the flavors of pudding and frosting (butterscotch/chocolate or chocolate/vanilla). Possibilities for this one are endless :)

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