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Mini Eclairs


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  • 1/2 cup cool whip, thawed
  • 2 tbsp seedless raspberry jam
  • 1 package ladyfingers
  • 1/4 cup semi sweet chocolate chips
  • 2 tsp vegetable shortening



Step 1

In small bowl, combine cool whip and jam. Mix well.

Split each ladyfinger and spread jam mixture evenly between the halves. Replace the tops of the ladyfingers and place on a baking sheet.

In a small pan, melt chocolate chips and shortening over medium-low heat. Drizzle over the ladyfingers. Refrigerate at least 1 hour or until the chocolate is firm.

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