Chocolateeclairtortenotthegrahamcrackerversion Recipes
NO-BAKE CHOCOLATE ECLAIR CAKE
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
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
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
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.
GRAHAM CRACKER CHOCOLATE ECLAIRS
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
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)
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
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.
CHOCOLATE ECLAIR CAKE
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
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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