We all have those teachers that left an indelible mark on us as youngsters. I am fortunate enough to have had quite a few of those. One of them was Pam Walker.
She was one of those that just kind of “understood” the challenges of teens in the impressionable and awkward junior high years. She was compassionate but was sure to set us straight when we needed it.
This recipe for Easy Chocolate Eclair was hers. We had some form of potluck event at school one day and she brought this. I immediately asked for the recipe and still have the folded, worn piece of paper in my files. Mom and I have been making this recipe ever since and we’ve shared the recipe with countless folks. It’s one of those delicious desserts where everyone will be asking for the recipe.
It’s a quick and easy layered dessert that is no-bake! And it only calls for 5 ingredients! Even with all that going for it, it’s also crazy delicious!
Who would have guessed all those years ago that this great recipe would serve me the way it has and eventually end up here on SouthernBite.com. Life has pretty funny way of working out.
So to you, Mrs. Walker – thanks for feeding our bellies that day and giving us the tools to feed our souls for years to come. You’re one of the good ones.
Recipe Card
Pam Walker’s Chocolate Eclaire
Ingredients
- 2 (3.4-ounce) boxes instant vanilla pudding mix
- + milk to prepare the pudding according to the package instructions
- 1 (8-ounce) container frozen whipped topping, thawed
- 1 (14.4-ounce) box graham crackers
- 1 (16-ounce) can chocolate cake frosting
Instructions
- Prepare pudding using directions on the box. Allow to set.
- Add whipped topping to pudding, folding gently.
- In a 9x13-inch baking dish, layer starting with graham crackers, then pudding mixture, more crackers, more pudding, then top with another layer of crackers. (You’ll have to break crackers up to make them fit edges and corners.) You should have 3 layers of crackers and 2 of pudding mixture.
- Remove the lid and foil from the icing. Melt in microwave using 30 second intervals, until pourable. Then pour over the top layer of graham crackers. Smooth if necessary. Cover and chill at least 3 to 4 hours, but preferably overnight for best results.
I love this recipe, but I used chocolate graham crackers instead of regular ones. It was delicious!
Yum! Sounds great! Glad to hear you enjoyed it!
I made this for my granddaughter’s prom several years ago
The only thing different was my recipe called for maraschino cherries topping each serving
The kids loved it
Sounds like a GREAT addition! Thanks for sharing, Rosemary!
do you have to freeze the whip topping
No, it should be thawed. It’s just sold frozen.
Thank you for sharing. It sounds amazingly good and easy to make. Can’t wait to try it for my next gathering.
Hope y’all love it!
Thank you so much for this totally easy recipe. This is one of my very favorite deserts.
Love your recipes.
You are so welcome! Thank for your kind words!!
I make this quite often especially in the summer when I don’t want to turn on the oven. I have changed this up on occasion using the chocolate graham crackers and using the instant cheesecake pudding. Instead of using frosting I make a gnache with heavy whipping cream and semi sweet chocolate (or chocolate of choice). If I don’t have Cool Whip on hand will make my own. Many ways you can change and always turns out great.
So true! Your variations sound amazing!! Thanks for sharing!
Do you mean to frost with a buttercream frosting that is sold in the round containers?
I’m talking about the frosting that is sold in the round containers right with the cake mix in the grocery store. Hope that helps.
This looks delicious! Can’t wait to try it! Just wanted to make sure size pan you’re using. Is it a 9×13?
That’s right! It’s a 9×13. I just updated the recipe to be more clear. Thanks!
This is a family favorite – our recipe calls for a cooked icing. You can’t go wrong either way. Some teachers stay with you for a lifetime,don’t they?
I totally agree!