Chocolate Eclair Layered Dessert Recipes

NO-BAKE CHOCOLATE ECLAIR CAKE

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.

CHOCOLATE ECLAIR DESSERT

Steps:

• In a saucepan, bring water and butter to a boil, stirring constantly until butter is melted. Reduce heat to low; add the flour. Stir vigorously with a wooden spoon until mixture leaves sides of pan and forms a smooth ball. Remove from the heat. , Add eggs, one at a time, beating well after each addition until the batter becomes smooth. Spread into a greased and floured 13-in. x 9-in. baking pan. Bake at 400° for 30 minutes or until puffed and golden. Immediately remove from pan and cut in half horizontally. Cool completely. , For filling, beat the pudding mix, milk and cream cheese in a bowl until smooth. Just before serving, place bottom eclair layer on a serving platter; cover with filling. Replace top layer and drizzle with chocolate syrup.

CHOCOLATE ECLAIR DESSERT

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.

EASY FOUR-LAYER CHOCOLATE DESSERT

Steps:

• Preheat oven to 350°. Place flour in a small bowl; cut in butter until crumbly. Stir in 1/2 cup walnuts. Press onto bottom of an ungreased 13x9-in. baking dish. Bake until light golden brown, 12-15 minutes. Cool completely on a wire rack., In a small bowl, beat cream cheese and confectioners' sugar until smooth; fold in 1 carton whipped topping. Spread over crust. In a large bowl, whisk milk and pudding mix for 2 minutes. Gently spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with chocolate chunks and remaining walnuts. Refrigerate until cold., Cut into bars. Just before serving, drizzle with chocolate syrup.

CHOCOLATE ECLAIR LAYERED DESSERT

Steps:

• Combine graham crumbs, 1/4 cup sugar and butter; press into bottom of 13x9-inch pan. Refrigerate until ready to use.
• Mix cream cheese, remaining sugar, 2 Tbsp. milk and vanilla in medium bowl until blended. Stir in 1 cup COOL WHIP; spread over crust. Beat pudding mixes and 3-1/4 cups milk with whisk 2 min.; pour over cream cheese layer. Refrigerate 3-1/2 hours.
• Microwave chocolate and remaining COOL WHIP in microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring every minute; stir until chocolate is completely melted and mixture is well blended. Cool 10 min. Spread over dessert. Refrigerate 30 min.

CHOCOLATE ECLAIR CAKE

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.

LITE CHOCOLATE ECLAIR DESSERT

Steps:

• Prepare pudding according to package directions.
• Fold in the container of lite cool whip.
• Line the bottom of a 9x13 pan with the graham crackers.
• Spread half of the pudding mixture on top of the graham crackers.
• Put another layer of graham crackers.
• Spread remaining pudding mixture on top
• Put another layer of graham crackers
• Microwave frosting for 20-30 seconds to thin slightly.
• Pour/spread over the top of the graham crackers.
• Refrigerate for 6-8 hours to allow graham crackers to soften.

CHOCOLATE ECLAIR DELIGHT

Steps:

• In a large heavy saucepan, combine the first five ingredients. Gradually whisk in evaporated milk and milk until smooth. Cook and stir over medium heat until mixture comes to a boil. Reduce heat; cook and stir 2 minutes longer or until thickened. , Remove from the heat. Stir a small amount of hot filling into egg substitute; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in vanilla. Press plastic wrap onto surface of filling; cover and refrigerate until cooled. , Meanwhile, in a small bowl, combine whipped topping and 1 tablespoon cocoa; set aside. Arrange half the crackers in a 9-in. square pan coated with cooking spray. Layer half of the filling and topping over the crackers. Repeat layers. Cover and refrigerate overnight. Just before serving, sprinkle with remaining cocoa.

CHOCOLATE ÉCLAIR DESSERT

Steps:

• For Éclair: Line the bottom of a lightly-buttered 13x9-inch glass casserole dish with a single layer of "WHOLE" graham crackers - about 7&1/2 or 8 crackers.
• Place softened cream cheese in a medium-large bowl. Beat on low speed until smooth - allowing it to set for a bit longer if it isn't softened enough. Slowly beat in a small amount of the milk, incorporating the rest a bit at at time to ensure that the mixture will be lump-free. Sprinkle pudding mix across the surface and beat at low speed for 1 minute, or until thick. Fold in Cool Whip.
• Pour half the pudding mixture over the layer of graham crackers. Add a second layer of graham crackers and the remainder of the pudding. Top with a final (third) layer of graham crackers.
• Slightly heat the Chocolate Frosting in the microwave, and then drizzle/spread across the top in a thin layer.
• Refrigerate for at least 8-10 hours, but overnight is best. The sit-time is what transforms this dish into an éclair. (This dish holds its shape very well - it won't weep like most pudding-type desserts - so don't worry about it going soggy.).
• Note: One 14 oz. box of Graham Crackers contains 3 packages. You'll use about one package for each layer. I use "Original Flavored" Graham Crackers for the bottom layer, and "Chocolate Flavored" Graham Crackers for the middle and top layers. You can use all one flavor if desired.

CHOCOLATE ECLAIR DESSERT (NO-COOK)

Steps:

• Butter a 9 x 13 pan.
• Place a layer of graham crackers evenly on bottom of pan.
• Prepare pudding with milk according to package directions and let sit for 5 minutes.
• Fold whipped topping into pudding.
• Spread half of pudding mixture on top of graham crackers.
• Place another layer of graham crackers on top of pudding mixture.
• Top with remaining pudding mixture and finally another layer of graham crackers.
• Combine frosting ingredients well (add more milk if too thick to spread easily) and carefully frost the top layer of graham crackers.
• Cover and refrigerate overnight.

GIANT CHOCOLATE ECLAIR DESSERT (NO BAKE)

Steps:

• Prepare a 13 x 9-inch baking pan.
• Beat the two packages of pudding mix, with 3 cups whole milk for 2 minutes, or until thick.
• Fold in the thawed frozen topping.
• In the prepared baking dish, evenly put a layer of crackers on the bottom.
• Pour half of the prepared pudding mixture over the crackers.
• Put another layer of crackers over the pudding.
• Put the remaining pudding on top.
• Then a final layer of crackers.
• In the microwave, melt the chocolate squares and 2 Tbsp butter together; mix to combine well.
• Add in the corn syrup, 2 Tbsp milk and vanilla to the chocolate mixture; mix until combined well.
• Add in the icing sugar; beat until smooth and well combined.
• Spread the mixture over the top layer of crackers.
• Refrigerate for a minimum of 8 hours.

CHOCOLATE-MINT ECLAIR LAYERED DESSERT

Steps:

• Combine cookie crumbs, 2 Tbsp. sugar and butter; press onto bottom of 13x9-inch dish. Refrigerate until ready to use.
• Mix cream cheese, remaining sugar, 2 Tbsp. milk and mint extract in medium bowl until blended. Stir in 1 cup COOL WHIP; spread over crust.
• Beat pudding mixes and 3-1/4 cups milk with whisk 2 min.; pour over cream cheese layer. Refrigerate 3-1/2 hours.
• Microwave chocolate and remaining COOL WHIP in microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring every minute; stir until chocolate is completely melted and mixture is well blended. Cool 10 min. Spread over dessert. Refrigerate 30 min.

CROWD-PLEASING CHOCOLATE ECLAIR CAKE

Steps:

• combine pudding and milk.
• fold cool whip into pudding/milk mixture.
• cover bottom of 9x13 pan with graham crackers.
• pour 1/2 of the mixture onto crackers.
• add another layer of crackers on top.
• pour rest of mixture onto top layer of crackers. you can add a third layer of crackers if you wish, i prefer not to.
• Topping:.
• bring sugar, milk, and cocoa to good boil, cook 1 minute. add butter and vanilla.stir until a little cooled, pour over crackers. (i added some graham cracker crumbs on top while the chocolate was still hot) refrigerate until Chocolate has hardened a bit, or over night. serve chilled. keep leftovers refrigerated.