No Cook Chocolate Eclair Squares 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.

NO-COOK CHOCOLATE ECLAIR SQUARES

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.

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.

EASY CHOCOLATE ÉCLAIR SQUARES

Steps:

• Beat pudding mix and 1-3/4 cups milk in large bowl with whisk 2 min. Stir in COOL WHIP.
• Layer about 1/3 of the grahams and half the COOL WHIP mixture in 13x9-inch pan, breaking grahams as necessary to fit; repeat layers. Top with remaining grahams.
• Microwave chocolate and butter in medium microwaveable bowl on HIGH 1-1/2 min., stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Add sugar and remaining milk; mix well. Spread over grahams.
• Refrigerate 4 hours.

NO BAKE CHOCOLATE ECLAIR TASTE-A-LIKE

Steps:

• Place a layer of WHOLE graham crackers in bottom of 9x13 inch pan so no portion of bottom of pan is showing.
• In bowl mix pudding and milk. Stir in Cool Whip.
• Layer 1/2 pudding mix on top of graham crackers. Add another layer of WHOLE crackers. Add remaining portion of pudding mix on top. Add a final top layer of crackers.
• Take off seal and lid of frosting and microwave for about 45 seconds, until runny. Pour frosting over entire mixture and refrigerate overnight.
• Eat! Yummy!

CHOCOLATE ÉCLAIR SQUARES

Steps:

• Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in COOL WHIP.
• Arrange 16 wafers on bottom of 8-inch square dish; cover with 1/3 of the pudding mixture. Repeat layers twice. Top with remaining wafers. Refrigerate 4 hours.
• Microwave chocolate in microwaveable bowl on HIGH 1 min. or until melted when stirred. Drizzle over dessert.

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.