"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

No Bake Chocolate Eclair Dessert Recipe

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This recipe for No Bake Chocolate Eclair Dessert, by , is from Wambolt Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Neitzke
Added: Wednesday, June 13, 2018

Category:
Category:

Ingredients:  
Ingredients:  
1 (14.4 oz.) box graham crackers (3 packages in a box)
2 (3.4 oz.) boxes French Vanilla Instant Pudding Mix
2 c. milk
1 (8 oz.) carton Cool Whip, thawed

Chocolate Icing:
1 c. sugar
⅓ c. unsweetened cocoa powder
c. milk
c. (8 Tbl.) unsalted butter, cut into cubes
1 tsp. vanilla

Directions:
Directions:
In a large bowl, combine both boxes of dry pudding mix and milk and whisk together vigorously. Fold in the thawed Cool Whip. Line the bottom of a 9x13-inch baking pan with a single layer of graham crackers. You may have to break some to fit. Pour half of the pudding mixture over the top and spread out evenly. Cover completely with another layer of graham crackers, followed by the remaining pudding mixture and then a final layer of graham crackers, Make sure you fully cover the top layer of pudding. Refrigerate while you prepare the chocolate icing.

For the Chocolate Icing: In a medium saucepan, whisk together the sugar and cocoa until no lumps of cocoa remain. Whisk in the milk and heat over medium heat until the sugar is dissolved. Bring to a rolling boil and boil for one minute. Remove from heat and whisk in the butter and vanilla until the butter is melted and mixture is smooth. Remove dessert from the refrigerator and pour the hot chocolate icing over the slightly chilled dessert; spread out evenly.

Return to the refrigerator and chill overnight. Cover once topping is set.

Number Of Servings:
Number Of Servings:
9 x 13 pan

 

 

 

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