Giant Chocolate Eclair Dessert No Bake Food

NO-BAKE CHOCOLATE ECLAIR CAKE

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.

GIANT CHOCOLATE ECLAIR DESSERT (NO BAKE)

Steps:

• Prepare a 13 x 9-inch baking pan.
• Beat the two packages of pudding mix, with 3 cups whole milk for 2 minutes, or until thick.
• Fold in the thawed frozen topping.
• In the prepared baking dish, evenly put a layer of crackers on the bottom.
• Pour half of the prepared pudding mixture over the crackers.
• Put another layer of crackers over the pudding.
• Put the remaining pudding on top.
• Then a final layer of crackers.
• In the microwave, melt the chocolate squares and 2 Tbsp butter together; mix to combine well.
• Add in the corn syrup, 2 Tbsp milk and vanilla to the chocolate mixture; mix until combined well.
• Add in the icing sugar; beat until smooth and well combined.
• Spread the mixture over the top layer of crackers.
• Refrigerate for a minimum of 8 hours.

V'S SHORT-CUT CHOCOLATE ECLAIRS

Steps:

• 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 and frost with chocolate frosting.
• Refrigerate for at least 4 hours before serving to set.
• I cut into 12 bars then cut into triangles. This looks more like an eclair.

GIANT ECLAIR DESSERT

Steps:

• Preheat oven to 400 degrees.
• Bring water and butter to a boil in a large sauce pan.
• Add flour and salt all at once and beat.
• Take off fire, add this mixture to the beaten eggs in a large bowl and beat until smooth.
• Spread evenly in a 15x10x1" sheet pan.
• Bake about 20/25 minutes.
• Cool.
• Beat cream cheese with the milk and pudding for 2 minutes.
• Put in refrigerator for 20 minutes.
• Spread mixture on cooled pastry.
• Top with cool whip.
• Mix powdered sugar, cocoa and melted butter.
• Add enough milk for drizzling consistency and drizzle over top.
• Store in the refrigerator.