Chocolate Eclair Torte Not The Graham Cracker Version Food

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CHOCOLATE ECLAIR CAKE



Chocolate Eclair Cake image

This chocolate eclair cake takes the decadence of a classic pastry and turns it into a simple and delicious homemade dessert! This no-bake dessert is perfect for summertime.

Provided by Julie Clark

Categories     Dessert

Number Of Ingredients 5

2 small boxes vanilla instant pudding ((3.4 ounces each))
3 1/2 cups whole milk
8 ounces Cool Whip ((thawed))
21 whole graham crackers
16 ounces dark chocolate frosting

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.

Nutrition Facts : Calories 261 kcal, Carbohydrate 41 g, Protein 4 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 8 mg, Sodium 221 mg, Fiber 1 g, Sugar 27 g, ServingSize 1 serving

CHOCOLATE ECLAIR TORTE



Chocolate Eclair Torte image

Make and share this Chocolate Eclair Torte recipe from Food.com.

Provided by iluvmythomas

Categories     Dessert

Time 2h20m

Yield 16 serving(s)

Number Of Ingredients 5

1 box graham cracker
2 (3 1/2 ounce) packages French vanilla instant pudding
3 1/2 cups milk
8 ounces whipped topping
1 can chocolate frosting

Steps:

  • Line bottom of 9x13-inch dish with crackers.
  • Mix pudding and milk.
  • Fold in whipped topping.
  • Spoon layer of pudding mixture over crackers.
  • Add another layer of crackers, then pudding mix again then final layer of crackers.
  • Spread chocolate frosting over top.
  • Chill in refrigerator for at least 2 hours.

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.

ECLAIR TORTE



Eclair Torte image

This is the best dessert! It is easy to make. This is the one thing I am always asked to bring for dessert over and over.

Provided by 3boysmama

Categories     Dessert

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 10

1 cup water
1/2 cup butter (do not substitute)
1/4 teaspoon salt
1 cup flour
4 eggs
1 (8 ounce) package cream cheese
2 (3 1/2 ounce) packages instant vanilla pudding
3 cups cold milk
1 (8 ounce) container Cool Whip
chocolate syrup

Steps:

  • Boil water, butter and salt in saucepan.
  • Add flour all at once; stir until smooth ball forms.
  • Remove from heat; let stand 5 minutes.
  • Add eggs one at a time.
  • Beat well with a wooden spoon after each one; beat until smooth.
  • Spread into a greased 9x13-inch pan.
  • Bake at 400°F for 30-35 minutes until puffed and golden; cool completely.
  • In a mixing bowl, beat cream cheese, pudding and milk until smooth.
  • Spread over puff and refrigerate 20 minutes.
  • Spread Cool Whip.
  • Refrigerate.
  • Drizzle with syrup just before serving.
  • Keep in the fridge.

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.

NO-COOK CHOCOLATE ECLAIR SQUARES



NO-Cook CHOCOLATE ECLAIR Squares image

Chocolate Eclair flavor but totally hassle free! Layers of graham crackers, pudding and chocolate make this a great dessert for all ages and any occasion! Chill time not included in prep...plan ahead!

Provided by Karen..

Categories     Bar Cookie

Time 30m

Yield 20 serving(s)

Number Of Ingredients 5

45 honey graham cracker squares (11 ounces)
3 1/2 cups milk
2 (3 1/2 ounce) boxes instant vanilla pudding
1 (8 ounce) container Cool Whip, thawed
1 can prepared chocolate frosting

Steps:

  • Grease a 9 x 13 inch pan.
  • Arrange 15 graham cracker squares evenly in pan.
  • In a large bowl, combine milk and pudding mixes; blend at low speed until well blended (about 2 minutes).
  • Let pudding stand for 5 minutes or so.
  • Fold Cool Whip into pudding and spread half of mixture over graham crackers.
  • Top with 15 more graham cracker squares, remaining pudding mixture and remaining graham cracker squares.
  • Refrigerate at least 6 hours or overnight.
  • Carefully spread frosting over top.
  • Cut into squares and serve.
  • Store leftovers in refrigerator.

Nutrition Facts : Calories 234, Fat 7.7, SaturatedFat 4, Cholesterol 6, Sodium 316.8, Carbohydrate 38, Fiber 0.9, Sugar 21.6, Protein 3.7

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