Chocolate Eclair Dessert Recipe With Graham Crackers

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NO-BAKE CHOCOLATE ECLAIR CAKE



No-Bake Chocolate Eclair Cake image

Chocolate graham crackers layered between creamy vanilla custard, topped with chocolate glaze. Very rich and habit forming. Everyone I have made this for has fallen in love with it!

Provided by Linda Rex

Categories     Desserts     Chocolate Dessert Recipes

Time 2h25m

Yield 12

Number Of Ingredients 9

2 (3 ounce) packages instant vanilla pudding mix
3 cups milk
1 (8 ounce) container frozen whipped topping, thawed
1 (16 ounce) package chocolate graham crackers
¼ cup milk
⅓ cup unsweetened cocoa powder
1 cup white sugar
2 tablespoons butter
1 teaspoon vanilla extract

Steps:

  • In a large bowl, combine pudding mix and 3 cups milk; mix well. Fold in whipped topping and beat with mixer for 2 minutes.
  • In a buttered 9x13 inch baking dish, spread a layer of graham crackers on the bottom of the dish.
  • Spread 1/2 of the pudding mixture over crackers, then top with graham crackers. Spread remaining pudding over crackers; top second pudding layer with another layer of crackers.
  • To make topping: In a medium saucepan over medium-high heat, combine 1/4 cup milk, cocoa and sugar and allow to boil for 1 minute; remove from heat and add butter and vanilla. Mix well and cool.
  • Pour sauce over graham cracker layer and refrigerate until set; serve.

Nutrition Facts : Calories 413.7 calories, Carbohydrate 65.2 g, Cholesterol 10.4 mg, Fat 15.4 g, Fiber 2 g, Protein 4.8 g, SaturatedFat 10.4 g, Sodium 385.3 mg, Sugar 49.7 g

CHOCOLATE ECLAIR GRAHAM DESSERT



Chocolate Eclair Graham Dessert image

Patricia Pruett of Pueblo West, Colorado shares this smaller and easier version of the sweet classic. The vanilla filling sets beautifully, complementing the graham cracker crust and luscious chocolate coating.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 4 servings.

Number Of Ingredients 11

9 graham cracker squares
1/2 cup cold 2% milk
1/3 cup instant vanilla pudding mix
1/2 cup whipped topping
TOPPING:
1/2 ounce semisweet chocolate
1-1/2 teaspoons butter
2-1/4 teaspoons 2% milk
1-1/2 teaspoons light corn syrup
1/2 teaspoon vanilla extract
1/3 cup confectioners' sugar

Steps:

  • Cut graham crackers in half, making 18 rectangles. Place nine rectangles in an ungreased 8x4-in. loaf pan; set aside. , In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping. Spread over graham crackers; top with remaining graham crackers. , For topping, microwave-safe bowl, melt chocolate and butter. Stir in the milk, corn syrup, vanilla and confectioners' sugar. Spread over graham crackers. Cover and refrigerate overnight.

Nutrition Facts : Calories 229 calories, Fat 7g fat (4g saturated fat), Cholesterol 6mg cholesterol, Sodium 284mg sodium, Carbohydrate 40g carbohydrate (28g sugars, Fiber 0 fiber), Protein 2g protein.

CHOCOLATE ECLAIR



Chocolate Eclair image

Creamy vanilla pudding, hearty graham crackers, and rich chocolate frosting make this THE MOST awesome dessert. I keep the recipe copied because everyone always wants it when I take it somewhere. The MOST important part of this dessert is waiting about 24 hours to serve it...the crackers need time to absorb the pudding mixture, and it truly makes a difference in the taste if you don't wait!

Provided by Bailey

Categories     Desserts     Pies     No-Bake Pie Recipes     Pudding Pie Recipes

Time P1DT30m

Yield 16

Number Of Ingredients 6

2 (3.4 ounce) packages instant vanilla pudding mix
1 cup confectioners' sugar
3 cups milk
1 (8 ounce) container frozen whipped topping, thawed
1 (16 ounce) package graham crackers
1 (16 ounce) container chocolate frosting

Steps:

  • In a large bowl, combine pudding mix and confectioners' sugar. Whisk in milk until mixture is smooth, then gradually fold in whipped topping.
  • Place a layer of graham crackers in the bottom of a 9x13 inch pan. Spread 1/3 of pudding mixture over crackers. Cover pudding with another layer of graham crackers. Continue layering until pudding mixture is gone. Cover last pudding layer with another layer of graham crackers.
  • Remove lid and seal from frosting and microwave at 20 second intervals, stirring between intervals, until frosting is pourable (about 1 minute). Spread frosting evenly over top layer of graham crackers. Refrigerate 24 hours before serving.

Nutrition Facts : Calories 370 calories, Carbohydrate 63.1 g, Cholesterol 3.7 mg, Fat 12.3 g, Fiber 1 g, Protein 3.9 g, SaturatedFat 5.6 g, Sodium 414.5 mg, Sugar 46.5 g

CHOCOLATE ECLAIR DESSERT



Chocolate Eclair Dessert image

Make and share this Chocolate Eclair Dessert recipe from Food.com.

Provided by Pearz

Categories     Dessert

Time 20m

Yield 10 , 10-12 serving(s)

Number Of Ingredients 5

2 Jello Instant Vanilla Pudding Mix (small packages)
3 cups milk
8 ounces non-dairy whipped topping
1 (16 ounce) box graham crackers (you will have some leftovers)
1 (15 ounce) container chocolate frosting

Steps:

  • Mix together vanilla pudding mix and milk.
  • Fold in whipped topping.
  • Line 9 x 13 pan with one layer of graham crackers.
  • Put half of the pudding mixture over the graham crackers.
  • Place a second layer of graham crackers over the pudding mixture.
  • Put the remaining pudding mixture over the graham crackers.
  • Place a third layer of graham crackers over the pudding mixture.
  • Heat the tub of frosting in the microwave for 30 seconds to soften. (Don't forget to remove the foil seal or you'll get fireworks).
  • Spread frosting on the top of the last layer of graham crackers.
  • Cover with plastic wrap and let set a couple hours or overnight in the refrigerator.
  • Cut in squares.

GRAHAM CRACKER CHOCOLATE ECLAIRS



Graham Cracker Chocolate Eclairs image

This is a super easy recipe and tastes fabulous! You need to let it sit in the refrigerator for the 24 hours in the instructions because that allows the crackers to soak up the pudding mixture and get soft. It's killer!

Provided by The Big Cheese

Categories     Dessert

Time 15m

Yield 10 serving(s)

Number Of Ingredients 10

2 (3 1/2 ounce) boxes French vanilla instant pudding
3 cups cold whole milk
1 (14 ounce) box graham crackers
1 (8 ounce) container frozen whipped topping, defrosted
4 tablespoons cocoa powder
1 1/2 cups confectioners' sugar
2 tablespoons unsalted butter
2 teaspoons corn syrup
1 teaspoon vanilla extract
3 tablespoons milk

Steps:

  • Blend pudding mix with milk by beating with a mixer until thickened.
  • Fold in whipped topping until well blended and set aside.
  • Layer a 9x13" baking pan with one layer of graham crackers.
  • Spoon half of the pudding mixture onto the crackers.
  • Repeat by adding another layer of graham crackers and another layer of pudding.
  • Top with a final layer of graham crackers.
  • For the icing, sift the cocoa and confectioner's sugar until lumps are removed.
  • Place into a small saucepan and add the remaining icing ingredients.
  • Heat all ingredients and stir over moderate heat until dissolved and butter is melted.
  • Pour over graham cracker layer and spread to the sides to cover completely.
  • Refrigerate for 24 hours before serving.

NO BAKE CHOCOLATE ECLAIR CAKE



No bake Chocolate Eclair Cake image

Provided by 100krecipes

Categories     Breakfast, Brunch, Dessert

Time 4h25m

Number Of Ingredients 5

2 (3.5 oz) packages instant vanilla pudding mix
1 (8 oz) container frozen whipped topping, thawed
3 cups milk
1 (16 oz) package graham cracker squares
1 (16 oz) package prepared chocolate frosting

Steps:

  • In a large bowl, mix the milk, pudding mix, and whipped topping together until fully combined. Set aside
  • In the bottom of a 13x9 inch baking pan, arrange a single layer of graham cracker squares (you can break the squares into smaller pieces to get into the corners of the pan)
  • Spread half of the pudding mixture over top of the graham crackers
  • Top with another layer of graham crackers
  • Spread the remainder of the pudding mixture overtop
  • Top with one final layer of graham crackers
  • Spread the prepared frosting overtop of the entire cake, and use an offset spatula to spread it right into the corners (chill the cake for 30-minutes prior to help making spreading easier)
  • Cover the pan with plastic wrap and chill in the fridge for at least 4 hours before serving

GRAHAM CRACKER ÉCLAIR 'CAKE'



Graham Cracker Éclair 'Cake' image

Turn some heads with our Graham Cracker Éclair 'Cake.' We promise we won't tell anyone it only takes 15 minutes to prep our Graham Cracker Éclair 'Cake.'

Provided by My Food and Family

Categories     Home

Time 3h15m

Yield 9 servings

Number Of Ingredients 5

1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1-1/2 cups cold milk
15 graham crackers, broken crosswise in half (30 squares), divided
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 cup BAKER'S ONE BOWL Chocolate Frosting

Steps:

  • Beat pudding mix and milk in large bowl with whisk 2 min. Let stand 5 min. Meanwhile, cover bottom of 8-inch square pan with graham squares, overlapping as needed to form even layer.
  • Stir COOL WHIP into pudding; spread half over graham squares in pan. Cover with 10 of the remaining graham squares. Repeat layers of pudding mixture and graham squares.
  • Refrigerate 3 hours. Spread with BAKER'S ONE BOWL Chocolate Frosting.

Nutrition Facts : Calories 570, Fat 24 g, SaturatedFat 16 g, TransFat 0 g, Cholesterol 30 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 6 g

CHOCOLATE ECLAIR TORTE (NOT THE GRAHAM CRACKER VERSION)



Chocolate Eclair Torte (not the Graham Cracker Version) image

Unlike the eclair desserts made with graham crackers, this one has a baked crust that has a texture and taste like the real thing. It puffs up and gets all bubbly! The filling is custard-y, and the chocolate icing is sweet. In short - it really is like an eclair, only much easier to make. Even though the recipe has three parts, it really doesn't take too terribly long to make. This recipe has circulated within my family for at least 20 years, and it's still a big favorite. Reduced fat and sugar-free products can be used and it will still turn out great. In place of the unsweetened chocolate squares, you can use 6 tablespoons of unsweetened baking cocoa + 2 tablespoons of butter. Cook time does not include refrigeration time, so please allow for that.

Provided by Vino Girl

Categories     Dessert

Time 1h15m

Yield 1 pan

Number Of Ingredients 13

1 cup water
1/2 cup butter
4 eggs
1 cup flour
2 (3 1/2 ounce) packages vanilla instant pudding mix
1 teaspoon vanilla
2 1/2 cups milk
1 (8 ounce) carton frozen whipped topping, thawed (Cool Whip)
1 1/2 cups confectioners' sugar
1 teaspoon vanilla
2 tablespoons milk
2 tablespoons butter
2 ounces unsweetened chocolate

Steps:

  • CRUST: Preheat oven to 450°F Grease a large jelly roll pan.
  • Bring water and butter to a boil in a medium saucepan over medium heat.
  • Add flour and beat until the mixture forms a ball.
  • Cool 10 minutes.
  • Beat in eggs.
  • Spread crust mixture on the prepared pan.
  • Bake for 20-30 minutes, or until firm.
  • Don't overbake.
  • FILLING: Mix the first 3 ingredients together with an electric mixer until smooth.
  • Fold in Cool Whip.
  • Spread on the cooled crust and chill for an hour or so to firm the filling.
  • ICING: Using a medium saucepan or a double boiler, melt chocolate squares in butter over low to medium heat.
  • Add the rest of the ingredients, adding more milk if necessary to achieve a smooth consistency.
  • Drizzle over the filling.
  • Chill before serving for a few hours.
  • Store the torte in the refrigerator.

NO-BAKE CHOCOLATE ECLAIR DESSERT RECIPE



No-Bake Chocolate Eclair Dessert Recipe image

Indulge yourself in this luscious chocolate eclair, made with layers of graham crackers, creamy pudding, and chocolate icing, for an easy no-bake dessert.

Provided by Zack Hayes

Categories     Cakes

Time 20m

Number Of Ingredients 9

1 14.4 14.4 1 ounce box graham crackers (3 packages in a box)
2 3.4 3.4 2 ounces boxes French Vanilla Instant Pudding Mix
2 3/4 and 2 3/4 cup milk
1 8 8 1 ounce carton Cool Whip, thawed
1 cup sugar
1/3 cup unsweetened cocoa powder
1/4 cup milk
1/2 8 cup 1/2 or 8 Tablespoons unsalted butter, cut into cubes
1 teaspoon vanilla

Steps:

  • In a large bowl, combine both boxes of dry pudding mix and milk and whisk together until well combined. Fold in the thawed Cool Whip; set aside. Cover the bottom of a 9x13-inch baking pan with a single layer of graham crackers. Pour half of the pudding mixture over the top and spread out evenly. Cover completely with another layer of graham crackers, followed by the remaining pudding mixture and then a final layer of graham crackers. You will have to break some of the graham crackers into smaller pieces to fully cover the pudding. Refrigerate while you prepare the chocolate icing.
  • In a medium saucepan, whisk together the sugar and cocoa until no lumps of cocoa remain. Whisk in the milk and heat over medium heat until the sugar is dissolved. Bring to a boil and boil for one minute.
  • Remove from heat and whisk in the butter and vanilla until the butter is melted and mixture is smooth. Remove dessert from the refrigerator and pour the hot chocolate icing over the slightly chilled dessert; spread out evenly. Return to the refrigerator and chill overnight.
  • Note: Once the icing on top of the dessert has cooled, cover the baking dish with a lid, foil or plastic wrap. The following day, slice and serve. The key to getting nice clean slices is to use a sharp knife and wipe the knife clean after each cut.

Nutrition Facts : ServingSize 1.00, Sugar 0.00

ECLAIR CAKE



Eclair Cake image

Eclair Cake With Graham Crackers is a a no-bake dessert that feeds a crowd! In bowl of an electric mixer, mix pudding with 3 1/2 cups milk; beat at medium speed for 2 minutes. Cover cake with frosting and refrigerate for 24 hours.

Provided by Paula Deen

Categories     kid friendly     sweets

Time 15m

Yield 12

Number Of Ingredients 10

1 (1-lb) box graham crackers
2 (3.25-oz) boxes instant french vanilla pudding
3 1/2 cups milk
1 (8-oz) container frozen whipped topping thawed
1 1/2 cups confectioners' sugar
1/2 cup unsweetened cocoa
3 tablespoons butter, softened
1/3 cup milk
2 teaspoons light corn syrup
2 teaspoons pure vanilla extract

Steps:

  • Butter the bottom of a 13x9x2-inch pan. Line the whole pan with graham crackers.
  • In bowl of an electric mixer, mix pudding with 3 1/2 cups milk; beat at medium speed for 2 minutes. Fold in whipped topping.
  • Pour half the pudding mixture over graham crackers. Place another layer of whole graham crackers on top of pudding layer. Pour over remaining half of pudding mixture and cover with another layer of graham crackers.
  • Cover cake with frosting and refrigerate for 24 hours.
  • Blend together sugar and cocoa. Add butter and 1/3 cup milk, mixing well. Add corn syrup and vanilla. Stir until creamy.

CHOCOLATE ECLAIR DESSERT



Chocolate Eclair Dessert image

This is a no-bake pudding dessert that's so quick and easy to make--everyone loves it. I always keep the ingredients on hand in case I need a quick dessert. It's best if it sits overnight before serving.

Provided by KBehrens2

Categories     Desserts     Chocolate Dessert Recipes

Time 2h15m

Yield 12

Number Of Ingredients 5

2 individual packages graham crackers
2 (3 ounce) packages instant vanilla pudding mix
3 cups milk
1 (8 ounce) container frozen whipped topping, thawed
1 (16 ounce) package prepared chocolate frosting

Steps:

  • Line the bottom of a 9x13-inch pan with graham crackers.
  • In a large bowl, combine pudding mix and milk; stir well. Mix whipped topping into pudding mixture. Spread half of mixture over graham cracker layer. Top with another layer of graham crackers and the remaining pudding.
  • Top all with a final layer of graham crackers and frost with chocolate frosting. Refrigerate at least two hours before serving to allow the graham crackers to soften.

Nutrition Facts : Calories 400.5 calories, Carbohydrate 65.6 g, Cholesterol 4.9 mg, Fat 13.7 g, Fiber 0.9 g, Protein 4.2 g, SaturatedFat 6.4 g, Sodium 481.3 mg, Sugar 47.1 g

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

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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