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Thelma’s Chocolate Eclair

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Test Kitchen Approved
Total Time

Prep: 20 min. + chilling

Makes

15 servings

I love eclairs, but making the actual pastry is difficult, so I came up with this recipe as a substitute. It still satisfies my cravings with the same wonderful flavors. —Thelma Beam, Esbon, Kansas
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Ingredients

  • 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
  • TOPPING:
  • 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

Directions

  1. Line a 13x9-in. dish with half the graham crackers, breaking crackers to fit as needed.
  2. Whisk milk and pudding mixes 2 minutes; let stand until soft-set, about 2 minutes. Fold in whipped topping. Spread mixture evenly over crackers. Top with remaining crackers.
  3. 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.

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.

    • Nutrition Facts

    1 piece: 238 calories, 8g fat (5g saturated fat), 12mg cholesterol, 229mg sodium, 38g carbohydrate (26g sugars, 1g fiber), 3g protein.

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