Easy Chocolate Eclair

  • Yield 8-10 servings


2 envelopes Instant Vanilla Pudding
1 box Graham Crackers
8 ounces Cool Whip
3 ounces Semi-Sweet Baking Chocolate Squares
4 tablespoons Butter
1 1/2 cups Confectioners Sugar
1/4 cup Milk


  1. Butter a 9×13 pan.
  2.  Line with graham crackers. 
  3. Make pudding using only 3 1/2 cups milk. Let thicken slightly then stir in Cool Whip
  4. Pour over Graham Crackers.
  5.  Add another layer of Graham Crackers on top of pudding.  
  6. Melt Chocolate and butter together.
  7.  Stir in sugar and milk until smooth. 
  8. Spread over top layer of Graham Crackers. 
  9. Refrigerate overnight. 
  10. Optional: add chopped pecans over frosting.




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