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No-Bake Chocolate Eclair Dessert

AmericanDessertEasy
Prep
25 min
Cook
5 min
Total
750 min
Serves
10–12
✦

Ingredients

filling

  • 2 (3.5 oz.) boxesvanilla instant pudding
  • 3 cupsmilk
  • 1 (8 oz.) containerCool Whip non-dairy whipped topping (or 3 cups homemade whipped cream)
  • 1 (14.4 oz) boxgraham crackers

topping

  • 0.333 cupunsweetened cocoa powder
  • 1 cupgranulated sugar
  • 0.25 cupmilk
  • 0.5 cupbutter (1 stick)
  • 1 tspvanilla extract

Method

  1. 1FOR THE FILLING — Combine dry pudding mix and 3 cups milk; beat until well mixed. Stir in Cool Whip.
  2. 2Place a layer of graham crackers in the bottom of a 9x13" dish. Spread 1/2 of the pudding mixture over the graham crackers. Repeat with another layer of graham crackers and pudding; then top with a final layer of graham crackers.
  3. 3FOR THE TOPPING — In a medium-sized saucepan, bring cocoa, milk, and sugar to a full rolling boil; boil about 1 minute, stirring very frequently. Remove from heat and cool one minute. Add butter and vanilla; stir until butter is melted. Pour chocolate topping over the top layer of graham crackers. Spread evenly to completely cover graham crackers.
  4. 4Refrigerate over night.

Notes

Handwritten note — please review

The word 'French' is written next to 'vanilla instant pudding' in the ingredients — indicating the family uses French vanilla instant pudding. Tracey's notes (from source): Keep in mind when making, this dessert must chill overnight. PLEASE NOTE (October 2016): The size of the pudding package may have changed — check your package size. You may need to buy an extra package of pudding to be sure you have a total of 7 ounces of dry pudding mix; if you don't, the filling may be soupy and not set up. (Alternatively, reduce the amount of milk proportionally to the smaller pudding amount, but you would have less filling.)