Guest post from Brigette Shevy
This was my mom’s go-to recipe to serve to company! For years, we had people over every single Friday night. More often than not, we served this scrumptious layered dessert. The recipe came from a longtime friend of my mom, and I can assure you that it’s a definite winner!
Chocolate Éclair Dessert is perfect to serve at/bring to holiday gatherings! It makes a large pan and can be made up ahead of time. Plus, even though it’s really easy to make (my 7-year-old can almost do it by herself!), it looks and tastes much more elaborate.
The rich chocolate layer compliments the light creamy filling, creating an mouthwatering balance that keeps people coming back for seconds (or even thirds and fourths – at least that’s what happened the last time I brought it to a get-together!).
No matter what day of the year you serve this dessert, be prepared to take recipe requests, receive rave reviews, and be left with an empty pan!
Chocolate Éclair Dessert
- 1 box of graham crackers (you won’t use quite all of it)
- 2 3-ounce packages instant french vanilla pudding mix
- 3 cups milk
- 8 ounces Cool Whip or whipping cream, whipped
- 2 ounces unsweetened chocolate squares (if you prefer a dark chocolate flavor, use 4 ounces)
- 3 Tablespoons butter
- 2 Tablespoons corn syrup
- 1 ½ cups powdered sugar
- 3 Tablespoons milk
Line the bottom of a 9×13 pan with graham crackers. In a mixing bowl, mix together the pudding mix and milk until thick.
Fold in the whipped topping. Spread half of the pudding mixture on top of the graham crackers. Top with another layer of graham crackers. Spread remaining pudding on top of crackers and top with another layer of crackers.
Melt the chocolate and butter in a saucepan over low heat (this also works in the microwave). Add remaining ingredients and mix to spreading consistency (I use a hand mixer to make sure there aren’t any lumps). Spread the chocolate over the top layer of graham crackers.
Refrigerate 10-24 hours before serving.
Makes a 9×13 pan
Brigette is a full-time wife and mother who is blessed with three amazing bundles of energy and another on the way. She enjoys music, experimenting in the kitchen, homeschooling her children, finding great deals, long-distance running, and anything chocolate.
This is our go to dessert dish for all occasions except we use 2 bottles of Magic Shell for the topping. It’s always a huge hit & never have leftovers. One time we used butterscotch pudding & it was delicious.
I made this using sugar free pudding and almond milk. I just added 2 Tablespoons of cornstarch so it would set. I put sugar free icing on the top and used the low fat cookies. It turned out great and very little sugar.
Hmm. I have all the ingredients on hand except two for the topping: corn syrup and unsweetened chocolate squares. I do have coconut oil and semi-sweet chocolate squares, though. Anyone have a suggestion? Or do I have to get myself cake to the store? 😉
…that was, “back” to the store. Unless cake somehow can keep me from having to go back out in the snow.
Yes, please have your mom post about hospitality!
You have got to try this with cinnamon graham crackers!!! And we also use the canned frosting.
I make this as a sugar free dessert for my FIL. Leave off the chocolate topping and use sugar free pudding. Delicious!! My dad (who is not diabetic and somewhat picky) loves it too (as does the rest of my family.
I like to mix a little peanut butter in the pudding section. Makes a delicious chocolate/ peanut butter combo!
This is one of my all-time favorite desserts! I was introduced to it in high school, and 18 years later my mouth waters when I think about it – I haven’t made it for YEARS, but earlier this evening mentioned making it for dessert on Christmas, and this post has SEALED the deal! Thanks for the timing, and the trip down memory lane!
This is my mom’s same recipe and my *favorite* dessert!
Your bio looks slightly different. Congratulations!
You are more observant than me! I guess Crystal must have decided to change it. 🙂 I have about 8 weeks left before we meet this new little boy (around 30 weeks right now, but so far my babies have always come early). Thanks for the congrats!
do the graham crackers become soggy?
Well, soggy doesn’t sound very appetizing :), but they do get soft and kind of blend into/lend a éclair-like texture to the pudding. That’s why it refrigerates overnight.
I would love to see your Mother do a hospitality post on a weekly basis! Having people over EVERY Friday night! Wow! That is impressive! Please Crystal, let Momma post too! 🙂
My parents are some of the most hospitable people I know! They still have people over to their home at least once a week, if not more. Sometimes as many as 50+ people at once!
{And if you can convince my mom to write a guest post here, I’d LOVE for her to do so… she’s never taken me up on my requests in the past! :)}
I received the same recipe from one of my aunts years (and years) ago and it is one of my family’s favorites! I have had different versions of this recipe but I think that this version is definitely still the best!
An Eclair cake has my signature dessert for years also and with my first name being Clare, my friends have called it “Clare’s Eclair.”
My chocolate topping uses cocoa powder, no corn syrup, and a few other changes but I’m sure the basic idea is the same. And this is definitely one of those recipes to make way ahead of time since it improves with time, if you happen to have any leftovers. 🙂 I may have to try this version to see how it stacks up!
Thanks for sharing.
Oh, fun! I’ve always loved the name Clare/Claire. 🙂
We love this dessert too. About a month ago, I did a post about it on my site. Great minds and all. 🙂
Yummy yum! My mom makes this too, only we called it chocolate eclair pie. And no, we rarely brought any home either after taking it to potlucks or parties. It is so good. I think my mom’s recipe may use chocolate chips melted with some evaporated or sweetened condensed milk to make a ganache-like topping.
Also, either Cook’s Country or America’s Test kitchen has done a more real-food version of this. They use real homemade pudding and real whipped cream stabilized with a little gelatin. Their chocolate topping is some kind of chocolate (not chips, but I’m not sure it’s unsweetened chocolate either) melted with cream to make a true ganache. It looks delectable as well, although I’ve never tried it. You just kinda can’t go wrong with pudding lightened with cream and chocolate on top 🙂
Thanks for spreading this recipe even farther than it’s already been! It’s a winner 🙂
I’ve used the canned frosting for years, too. But, sometimes, I use canned cherry pie filling instead. Usually my guests will want a little of each kind. 🙂
Angie, do you just put the cherries on top instead of the chocolate?
We like it with canned frosting, too. It just makes it that much easier. This is a wonderful dessert! Next time, I might try it with your icing recipe.
I make this dessert often, only I’ve changed it all into a homemade, from scratch version. We steer clear from packaged/processed foods as much as possible. This is definitely a winner!
Would love your recipe if you’re willing to post!
I’m interested in your recipe, too. I’ve made it with homemade pudding, and always use real whipping cream – but always use packaged graham crackers. So I’d love to know what you substitute for those. 🙂
Hi! I am interested in your recipe as well.
Thanks!
This stuff is awesome! Like Leslie, I use the chocolate frosting too to make it even simpler!
I remember once about 15 years ago, I made this with chocolate graham crackers and added mint extract to the cream filling. I’d love to make it this way again but it is nearly impossible to find chocolate graham crackers!
Wow! That sounds amazing!!
I just found the chocolate graham crackers again, I was so excited, food club makes them. We love this recipe and have made several variations.
My family and I love this dessert! To save a little time and effort, I use pre-made/canned frosting. To make it easier to spread, I microwave it for a few seconds and then pour it over the top- rather than spreading it with a knife on the individual crackers. Yum!
I do the same thing! Using milk chocolate canned frosting and pouring it on saves time, and makes this a dessert you can whip up in under 10 minutes. It’s our favorite!
For those of you who make it with canned frosting, do you just use one can? Melt it slightly in the microwave? you only use that on the top? You still use pudding in the layers? I may make this for Christmas, so any help would be appreciated. Thanks!
I use a can of frosting. Use the crackers, pudding, cool whip, and milk like in the recipe. Then microwave one can of frosting about 30 in the microwave and you just pour it over the http layer of crackers. It is so easy. This gets better the longer you refrigerate it!
Thank you!