"Do vegetarians eat animal crackers?"--Unknown

Chocolate Eclair Delight Recipe

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This recipe for Chocolate Eclair Delight, by , is from The Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Devin Fagan


1/2 c. sugar
1/3 c. baking cocoa
2 T. plus 1 tsp. cornstarch
1/8 tsp. salt
1/8 tsp. ground cinnamon
1 can (12 oz.) fat-free evaporated milk
1 c. fat-free milk
1/2 c. egg substitute
1 tsp. vanilla extract

2 c. reduced-fat whipped topping
1 T. plus 1/2 tsp. baking cocoa, divided
9 whole graham crackers, halved

In a large heavy saucepan, combine the first five ingredients. Gradually whisk in evaporated milk and milk until smooth. Cook and stir over medium heat until mixture comes to a boil. Reduce heat; cook and stir 2 minutes longer or until thickened. Remove from the heat. Stir a small amount of hot filling into egg substitute; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in vanilla. Press plastic wrap onto surface of filling; cover and refrigerate until cooled. Meanwhile, in a small bowl, combine whipped topping and 1 tablespoon cocoa; set aside. Arrange half of the crackers in a 9-in. square pan coated with cooking spray. Layer half of the filling and topping over the crackers. Repeat layers. Cover and refrigerate overnight. Just before serving, sprinkle with remaining cocoa. Yield: 9 servings.




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