Chocolate Eclair Dessert

  • Yield 8-10 servings

This is a recipe that my grandchildren enjoy. My granddaughter served it while working at a ranch in Wyoming. It was a hit there too.


2 (3-ounce) packages French vanilla pudding
3 cups cold milk
1 (9-ounce) container whipped topping
1 (16-ounce) box graham crackers
2 tablespoons butter
4 tablespoons cocoa powder
2 teaspoons corn syrup
1 teaspoon vanilla extract
3 tablespoons milk
1 1/2 cups confectioner's sugar


  1. Using an electric mixer, blend pudding with milk until thick. Fold in whipped topping. Set aside.
  2. Place 1/3 graham crackers in the bottom of a 13-by-9-inch baking dish. Spoon 1/2 pudding mixture on top. Repeat. Topwith remaining graham crackers.
  3. To prepare the icing, heat all icing ingredients in a saucepan until dissolved. This takes just a few minutes.
  4. Pour over graham crackers in an even layer. Refrigerate for 24 hours.

—Jane Wright, Millville, PA



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