Eggnog Éclair Dessert Recipes

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.

25 EGGNOG DESSERT COLLECTION FOR THE HOLIDAYS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep an eggnog treat in 30 minutes or less!

EGGNOG ECLAIRS

Steps:

• In a small heavy saucepan, mix sugar, cornstarch and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter, vanilla and nutmeg. Cool 15 minutes, stirring occasionally. Transfer to a bowl. Press plastic wrap onto surface of custard. Refrigerate until cold, about 3 hours., Preheat oven to 400°. In a large saucepan, bring water, butter and salt to a rolling boil. Add flour all at once and beat until blended. Cook over medium heat, stirring vigorously until mixture pulls away from sides of pan and forms a ball. Remove from heat; let stand 5 minutes., Add eggs, one at a time, beating well after each addition until smooth. Continue beating until mixture is smooth and shiny. Transfer to a resealable plastic bag; cut a 1-in. hole in one corner of bag. Pipe 3-in. strips 3 in. apart on greased baking sheets., Bake 10 minutes. Reduce heat to 350°; bake 15-20 minutes longer or until puffed, very firm and golden brown. Pierce side of each eclair with tip of a knife. Cool completely on a wire rack., To assemble, cut off the top third of each eclair. Pull out and discard soft dough from inside tops and bottoms. In a small bowl, beat cream until stiff peaks form. Fold into cold custard. Spoon into eclair bottoms; replace tops., In a small bowl, mix confectioners' sugar and milk until smooth; spread over eclairs. Serve immediately.

'EGGNOG' ÉCLAIR DESSERT

Steps:

• Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix, extract and nutmeg; beat 2 min. Gently stir in 1-1/2 cups COOL WHIP.
• Line 9x5-inch loaf pan with plastic wrap. Arrange 15 wafers, top sides down, on bottom of pan; cover with 1/4 of the pudding mixture. Repeat layers 3 times. Top with 15 of the remaining wafers. Refrigerate 3 hours.
• Invert dessert onto plate; remove plastic wrap. Microwave chocolate and 1 cup of the remaining COOL WHIP in microwaveable bowl on HIGH 25 sec.; stir until chocolate is completely melted and mixture is well blended. Cool 1 min. Pour over dessert. Garnish with remaining COOL WHIP and wafers.

ECLAIR DESSERT

Steps:

• In a large container, mix pudding and whipped topping; set aside. Place one-third of the graham crackers side by side in twelve 13x9-in. dishes. Pour about 2 in. pudding mixture over crackers. Add another layer of crackers and pudding. Top with remaining crackers. Cover and refrigerate overnight. , For icing, combine the confectioners' sugar, corn syrup, butter, baking cocoa and oil in a bowl. Beat until smooth, adding enough milk to achieve spreading consistency. Spread on top of crackers; chill until serving.