Pam Walker’s Chocolate Eclaire

In honor of National Chocolate Day (hush, don’t tell my wife… she’ll want to celebrate all day long) here’s an awesome Chocolate Eclair Recipe from my past.  Believe it or not, this recipe is from a teacher of mine from the 8th grade!  I’ve somehow managed to hang on to it for all that time. We had some kind of pot-luck thing for an extracurricular activity, I can’t for the life of me remember what it was, but she showed up with this and I’ve been in love with it ever since!  It’s quick, easy and feeds a crowd!  Y’all enjoy!

Ingredients

• 1 can chocolate cake icing
• 2 boxes instant vanilla pudding mix
• 1 – 8 oz container Cool Whip
• 1 box graham crackers

Directions

1. Prepare pudding using directions on the box.
2. Add Cool Whip to pudding, folding gently.
3. In a large baking dish, layer starting with graham crackers, then pudding/Cool Whip mixture, more crackers, more pudding/Cool Whip, 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/Cool Whip mixture.
4. Remove the lid and foil from the icing.  Melt in microwave for 1 minute 10 seconds.  Then pour over top layer of graham crackers.  Smooth if necessary.  Chill at least 3 to 4 hours, but preferably overnight for best results.

Print Recipe

Pam Walker’s Chocolate Eclaire

Prep Time20 mins

Total Time20 mins

Ingredients

• 1 (16-ounce) can chocolate cake frosting
• 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

Instructions

• Prepare pudding using directions on the box.
• Add whipped topping to pudding, folding gently.
• In a large 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 for 1 minute 10 seconds. Then pour over top layer of graham crackers. Smooth if necessary. Chill at least 3 to 4 hours, but preferably overnight for best results.