Chocolate Eclair Graham Dessert
Cooking for 2
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Patricia Pruett of Pueblo West, Colorado shares this smaller and easier version of the sweet classic. The vanilla filling sets beautifully, complementing the graham cracker crust and luscious chocolate coating.
SERVINGS: 4
CATEGORY: Lower Fat
METHOD: Chill
TIME: Prep: 20 min. + chilling
Ingredients:
- 9 graham cracker squares
- 1/2 cup cold 2% milk
- 1/3 cup instant vanilla pudding mix
- 1/2 cup whipped topping
- TOPPING:
- 1/2 square (1/2 ounce) semisweet chocolate
- 1-1/2 teaspoons butter
- 2-1/4 teaspoons 2% milk
- 1-1/2 teaspoons light corn syrup
- 1/2 teaspoon vanilla extract
- 1/3 cup confectioners' sugar
Directions:
Cut graham crackers in half, making 18 rectangles. Place nine rectangles in an ungreased 8-in. x 4-in. x 2-in. loaf pan; set aside.
In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping. Spread over graham crackers; top with remaining graham crackers.
For topping, in a small saucepan or microwave-safe bowl, melt chocolate and butter. Stir in milk, corn syrup, vanilla and confectioners' sugar. Spread over graham crackers. Cover and refrigerate overnight. Yield: 4 servings. Editor's Note: We do not recommend substituting sugar-free pudding mix in this recipe.