Thelma's Chocolate Eclair Recipe

By ldelmas

Ingredients

• TOPPING:
• 14 to 15 whole graham crackers
• 3-1/2 cups 2% milk
• 2 packages (3.4 ounces each) instant vanilla pudding mix
• 1 carton (8 ounces) frozen whipped topping, thawed
• 2 ounces semisweet chocolate
• 2 tablespoons butter
• 1-1/2 cups confectioners' sugar
• 3 tablespoons 2% milk
• 1 teaspoon light corn syrup
• 1 teaspoon vanilla extract

Details

Servings 15
Preparation time 20mins
Cooking time 20mins
Adapted from tasteofhome.com

Preparation

Step 1

Line a 13x9-in. dish with half of the graham crackers, breaking crackers to fit as needed.

Whisk milk and pudding mixes 2 minutes; let stand until soft-set, about 2 minutes. Fold in whipped topping; spread evenly over crackers. Top with remaining crackers.

In a microwave-safe bowl, microwave chocolate and butter until melted; stir until blended. Stir in remaining ingredients. Spread over top. Refrigerate, covered, 8 hours or overnight.
Yield: 15 servings.

Test Kitchen Tips

Fold 1/2 cup canned pumpkin and 1 teaspoon pumpkin pie spice into the filling for a no-fuss fall take on this classic.

Want a refreshing version of this super easy dessert? Substitute softened vanilla frozen custard for the pudding mixture. Be sure to store the finished product in the freezer.

Originally published as Thelma's Chocolate Eclair in Grandma's Great Desserts Cookbook
1992, p93