July 11, 2010

Chocolate Eclair Dessert

2 individual packages graham crackers
2 (3 ounce) packages instant vanilla pudding
3 cups milk
1 (8 ounce) container frozen whipped topping

Line the bottom of 9x13-inch pan with graham crackers. In a large bowl, combine the pudding mix and milk. Stir well. Stir in whipped topping to pudding mixture. Spread half of the mixture over the graham cracker layer. Top with another layer of graham crackers and the remaining pudding. Top with a final layer of graham crackers. Top the graham crackers with the following chocolate glaze.


1 stick butter
1/3 cup cocoa
1 cup sugar
1 tsp vanilla
1/4 cup milk

Melt the butter in a saucepan. Add the rest of the ingredients and bring to a boil. Boil for 1 minute. Set aside to cool. After it has cooled, pour over the top of your graham crackers. We love this and it is so much easier than making eclairs! I prefer to make it a day ahead so the graham crackers can soften.


Adrienne said...

this is even better if you use the french vanilla pudding!! You can't find it everywhere but it is worth the search!

Barefoot in Portland said...

This looks sooo good. If only I had pudding in the house I would make it right now!!

Karen @ www.barefootinportland.com