Chocolate Eclair Dessert

 

 

Grab a spoon, a chick flick, your very best girlfriends, and belly up to the chocolate eclair trough!

 

When my Mom serves this dessert, she uses a spatula to portion it out.   But when she insists I take the leftovers home, I end up burying myself in a blanket and eating it straight out of the container, fork in hand, trough style.

 

Ingredients:

 

1 tub whipped chocolate frosting, room temperature

2 small boxes of instant french vanilla pudding

3 cups cold milk

1 8-oz container light Cool Whip

1 box graham crackers

 

Place both of the pudding {powder} mixes into the bowl of a stand mixer. Add the cold milk and using your metal whisk attachment, turn the mixer slowly up to medium and beat for 2 minutes. Remove the bowl from the stand and using a rubber spatula, fold in the Cool Whip.

 

In the bottom of a 13 x 9 inch pan, place one layer of graham crackers. Place 1/2 of the pudding mixture on top and use another rubber spatula to smooth it evenly across the top. Add another layer of graham crackers on top. Add the remaining 1/2 of pudding mixture and again, smooth evenly across the top. Place one final layer of graham crackers on top. Very carefully frost the top layer of graham crackers using the entire container of frosting.  Place into the fridge overnight and serve the next day.

 

SPECIAL PREPARATION NOTES:

 

This dessert is made the day before you serve it so that the graham crackers absorb some of the moisture from the pudding mixture, making it taste just like the pastry it imitates. If you do not let it sit overnight, it will be difficult to serve with stiff graham crackers.

 

Use only 3 cups of cold milk. Do not follow the directions on the pudding boxes.

 

 

When I searched to see if I was spelling eclair correctly, I came across a similar recipe. This blogger divided up her batter and graham crackers and made even more layers. Something fun to consider!

 

You can find her made-from-scratch version here.