Chocolate Eclair Graham Dessert Food

CHOCOLATE ECLAIR DESSERT

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.

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.

CHOCOLATE ECLAIR DESSERT

Steps:

• 1. Line the bottom of a 9x13 baking dish with whole graham crackers. Combine pudding mix and milk in a large bowl. Beat until stiff. Fold cool whip into pudding mixture. Pour ½ pudding mixture over graham cracker layer in pan. Top with another layer of graham crackers. Pour remaining pudding mixture over graham crackers. Top with another layer of crackers.
• 2. In separate bowl melt chocolate squares until able to mix (careful not to overcook). Mix in margarine, corn syrup, milk, vanilla and powdered sugar until spreading consistency. Spread over top layer of graham crackers. Chill at least 12 hour.
• 3. Enjoy!

CHOCOLATE ECLAIR DESSERT

Steps:

• 1. Line the bottom of a 9x13-inch pan with graham crackers. In a large bowl, combine pudding mix and milk. Stir well. Stir in whipped topping to 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.
• 2. Take lid and protective foil off can of frosting. Microwave for 30 seconds. Pour on top of layered pudding/graham crackers. Refrigerate until time to serve.

CHOCOLATE ECLAIR GRAHAM DESSERT

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.

CHOCOLATE ECLAIR CAKE

Steps:

• In a large bowl, whisk together the pudding and the milk.
• Stir in the Cool Whip.
• Line the bottom of a 9x13 baking pan with 7 graham crackers.
• Pour half of the pudding mix over the graham crackers.
• Add another layer of graham crackers on top of the pudding.
• Pour the rest of the pudding mix over the crackers.
• Add one last layer of graham crackers on top.
• Remove the foil cover off the frosting container. Heat for 30 seconds in the microwave. Use a knife to mix the frosting. This is to soften the frosting so it is easier to spread. You don't want it hot and totally melted, just softened so you can easily spread it.
• Spread the frosting over the graham crackers carefully.
• Refrigerate for at least 8 hours or overnight.

CHOCOLATE ECLAIR TORTE (NOT THE GRAHAM CRACKER VERSION)

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 CAKE

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'

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.

ECLAIR CAKE

Steps:

• In a medium bowl, whisk together the pudding mix and milk and allow to set up.
• Fold in the defrosted non-dairy whipped topping.
• Spray the inside of a 9 x 13 baking dish with non-stick pan spray, arrange graham cracker squares in a single layer on the bottom of the side. Break crackers to fit if needed.
• Spread half of the pudding mixture over the crackers.
• Layer another layer of graham crackers over the pudding mixture.
• Top with the other half of the pudding mixture on top of crackers, be sure to spread edge to edge in an even layer.
• Top with a final layer of graham crackers, adding broken crackers to fill in any space.
• Chill in the fridge for about an hour to allow pudding to set.

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.

NO-BAKE CHOCOLATE ECLAIR DESSERT

Steps:

• FOR THE FILLING: Combine dry pudding mix and 3 cups milk; beat until well mixed. Stir in Cool Whip.
• Place a layer of graham crackers in the bottom of a 9x13" dish. Spread 1/2 of the pudding mixture over the graham crackers. Repeat with another layer of graham crackers and pudding; then top with a final layer of graham crackers.
• FOR THE TOPPING: In a medium-sized saucepan, bring cocoa, milk, and sugar to a full rolling boil; boil about 1 minute, stirring very frequently. Remove from heat and cool one minute. Add butter and vanilla; stir until butter is melted.
• Pour chocolate topping over the top layer of graham crackers. Spread evenly to completely cover graham crackers.
• Refrigerate over night.
• Keep in mind when making, this dessert must chill overnight.
• **PLEASE NOTE: As of October 2016, I have heard from some readers that the size of the pudding package has changed. CHECK your package size!! You may need to buy an extra package of pudding to be sure you have a total of 7 ounces of dry pudding mix ... if you don't, the filling may be soupy and not set up. (Or, you could reduce the amount of milk proportionally to the "new" amount of pudding you have if your packages are smaller ... but then you would have less filling.)
• Enjoy! (Seriously, enjoy! ... this stuff is soooooo good.)

NO-BAKE CHOCOLATE ECLAIR DESSERT RECIPE

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.