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.
