Chocolate Eclair Dessert Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 – 14 oz. package of plain graham crackers, divided into 3 portions.
2 small pkgs. French vanilla instant pudding prepared as directed
2 oz. semi sweet chocolate
2 tsp. white corn syrup
3 Tbsp. margarine
3 Tbsp. milk
1 ½ C 10x confectioner’s sugar
1 tsp. vanilla
8 oz. whipped topping
Alternate Chocolate Topping
½ C margarine (one stick)
1 C granulated sugar
1/3 C cocoa
¼ C milk
½ tsp. vanilla
1/8 tsp. salt
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Directions: |
Directions:Line a 13 x 9 inch pan or dish with graham crackers
with 1 reserved portion of the crackers.
Spread half of the pudding over the crackers.
Cover with 1 reserved portion of crackers.
Spread rest of pudding over the crackers.
Cover with the final reserved 1/3 of the crackers.
Place in refrigerator.
Place the next four ingredients into a double boiler or microwave safe glass bowl.
Heat on stove or in microwave until just melted. Do not over cook.
Remove from heat and stir in sugar and vanilla.
Take dessert out of the refrigerator and pour the chocolate mixture over the crackers making sure all of the crackers are covered.
Place dessert back in the refrigerator and chill for at least 2 hours before serving.
Do not cover because the heat from the chocolate may cause a sweat that will ruin the dessert.
You can cover it after it is completely cooled.
Spread whipped topping over dessert before serving.
Directions for alternate topping.
Melt the margarine in a double boiler.
Add the sugar, cocoa and milk.
Bring to a boil and boil one minute.
Remove from the heat and add the vanilla and salt. Let it cool slightly.
Must remain thin enough to pour over dessert as stated above. Continue as directed |
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Personal
Notes: |
Personal
Notes: How to Reduce the Calories and the Fat
Use low or no-fat milk, sugar free pudding (may have to use plain vanilla instead of French), Splenda instead of sugar in second topping, and lower fat whipped topping. You will still have a great tasting dessert.
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