Recipe: Easy Chocolate Eclair
It has been a whirlwind of fun these last few weeks. Jake’s sister and her family stayed with us for a week and we had the opportunity to host several other family and friends. Most evenings we had anywhere from 9 to 26 people so it has been a busy house. After spending the first half of the day at the Roper Mountain Science Center with the kids I decided to make a quick and easy dessert to go with our meal that evening. I made the Easy Chocolate Eclair and it was a big hit with several of the people that evening so I decided to share it. My friend Janet shared the recipe with me a few years ago and I have made it many times since then.
Easy Chocolate Eclair:
- 1 (16 oz) box Graham Crackers
- 2 (3 ounce) packages instant Vanilla or White Chocolate Pudding
- 3 cups Milk
- 1 (8 ounce) container Cool Whip, thawed
- 1 (16 ounce) Chocolate Frosting
Spray the bottom of a 9×13 inch pan with a thin layer of baking spray then line with one layer of graham crackers. Mix pudding and milk in a large bowl. Stir the Cool Whip into the pudding mixture. Spread half of the pudding mixture over the layer of graham crackers. Put another layer of graham crackers down then put the remaining pudding mix on top of them. Add one more layer of grahams on top of the pudding mixture. Microwave the container of Chocolate Frosting for 30 seconds or until it is melted and can be poured. Pour the chocolate frosting over the top layer of graham crackers and smooth it out. Refrigerate until ready to serve. If you don’t have a lid for the dessert you can use a piece of aluminum foil sprayed with canola oil.
