Chocolate Eclair Torte Recipe Graham Cracker Recipe Cards

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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

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.

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.

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