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Chocolate Eclair Dessert


9X13 pan
refrigerate over night

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  • 2 boxes instant vanilla pudding
  • 3 cups milk
  • 1 16 oz cool whip thawed
  • 1 16 oz container chocolate cake icing



Step 1

In a large bowl mix the vanilla pudding and milk together
fold pudding mixture into cool whip
in a 9 by 3 inch pyrex baking dish place graham crackers in a layer and then top with pudding cool whip mixture
repeat until baking dish is full
finish with a layer of pudding cool whip on top
heat 3 tablespoons of chocolate icing in a microwave on high power for 10 seconds repeat if necessary
drizzle on top in a zigzag continuous line from on end of the pan to the other
then take a clean knife and zigzag through the chocolate drizzle in the opposite direction to make it look like an eclair
cover and refrigerate for at least 6 hour or overnight
cut into squares and serve cold

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