Adifferentchocolateeclaircakedessert Recipes

A DIFFERENT CHOCOLATE ECLAIR CAKE (DESSERT)

A Different Chocolate Eclair Cake (Dessert) image

Most Eclair Cakes or Desserts use Graham Crackers. I find that by using Club Crackers, the desert actually tastes more like a true Chocolate Eclair. I find its not as sweet using the Club Crackers also. If you don't want to make the frosting, use a ready made chocolate fudge frosting. Just heat for a few seconds so its pourable. Cook time is chill time. To make it lighter, you can use sugar free pudding, low fat milk, low fat Club crackers, and sugar free Cool Whip.

Provided by Briteyz

Categories Dessert

Time 3h45m

Yield 9 serving(s)

Number Of Ingredients 10

Ingredients

1 (16 ounce) box Club crackers
2 (3 1/2 ounce) boxes vanilla instant pudding mix
3 cups milk
1 (9 ounce) Cool Whip, thawed
2 ounces chocolate squares
3 tablespoons butter
2 tablespoons light corn syrup
1 teaspoon vanilla
1 1/2 cups powdered sugar
3 tablespoons milk

Steps:

Arrange Club crackers on the bottom of a 9 x 13 pan, to completely cover bottom in a single layer.
Mix pudding and milk, then fold in cool whip.
Pour pudding mixture on layer of Club crackers, then add another layer of crackers,to completely cover top in a single layer. Refrigerate 30 minutes.
Melt chocolate and butter together. Once combined, add remaining ingredients, stirring until all combined.
Pour frosting over chilled cake and refrigerate at least 3 hours before serving.
You will have Club crackers left.

CHOCOLATE ECLAIR CAKE

Chocolate Eclair Cake image

My favorite person in the world, my second mom Patty, gave me this easy and delicious recipe. Its the best.

Provided by mspms

Categories Desserts Chocolate Dessert Recipes

Time 12h20m

Yield 24

Number Of Ingredients 5

Ingredients

1 (16 ounce) package graham crackers
2 (3.5 ounce) packages instant vanilla pudding mix
4 cups milk
1 (16 ounce) package frozen whipped topping, thawed
1 (16 ounce) package prepared chocolate frosting

Steps:

Line the bottom of a 9x13 inch baking pan with graham crackers. In a large bowl, combine the milk and vanilla pudding according to directions on box. Fold in the whipped topping. Spread a layer of the pudding mixture over the graham crackers. Alternate the graham cracker and pudding layers up to the top of the pan. Cook the container of prepared frosting, uncovered in the microwave for 1 minute on half power. Pour over the top of the cake. Refrigerate for at least 12 hours before serving.

Nutrition Facts : Calories 265.1 calories, Carbohydrate 40.3 g, Cholesterol 3.3 mg, Fat 10.8 g, Fiber 0.6 g, Protein 3.1 g, SaturatedFat 5.9 g, Sodium 287.2 mg, Sugar 29.2 g

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