Thelma's Chocolate Eclair Recipe

5 19 18
Thelma's Chocolate Eclair Recipe
Thelma's Chocolate Eclair Recipe photo by Taste of Home
Publisher Photo

Thelma's Chocolate Eclair Recipe

Read Reviews
5 19 18
Publisher Photo
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
MAKES:
15 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
15 servings
TOTAL TIME:
Prep: 20 min. + chilling

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

Line a 13x9-in. dish with half of the graham crackers, breaking crackers to fit as needed.
Whisk milk and pudding mixes 2 minutes; let stand until soft-set, about 2 minutes. Fold in whipped topping; spread evenly over crackers. Top with remaining crackers.
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. Yield: 15 servings.

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.
  • Originally published as Thelma's Chocolate Eclair in Grandma's Great Desserts Cookbook 1992, p93

    Nutritional Facts

    1 piece: 270 calories, 8g fat (5g saturated fat), 9mg cholesterol, 218mg sodium, 44g carbohydrate (33g sugars, 1g fiber), 3g protein.

    • 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
    1. Line a 13x9-in. dish with half of 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 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. Yield: 15 servings.

    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.
  • Originally published as Thelma's Chocolate Eclair in Grandma's Great Desserts Cookbook 1992, p93

    Select the Newsletters that interest you to subscribe

    By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

    Please enter a valid email

    You Are successfully subscribed

    ERROR! Please try Again

    Reviews forThelma's Chocolate Eclair

    My Review
    Click stars to rate
    Loading Image
    Any changes to your rating or review will appear where you originally posted your review
    Sort By :

    Average Rating
    MY REVIEW
    KristineChayes User ID: 1441542 255316
    Reviewed Oct. 12, 2016

    "Great dessert! easy, but impressive results. I added a teaspoon of vanilla extract to the filling, which was the only change. I made it for a church meeting and everyone wanted the recipe!"

    MY REVIEW
    yellowbrickroad User ID: 3105964 252910
    Reviewed Aug. 19, 2016

    "Ladies and Gentlemen, we've got A WINNER!

    I tried this last night. I made it exactly like the recipe (French Vanilla Pudding) and only got it into the fridge at 12:30 p.m.. Then took it at 6:00 to a Home Depot DoItHerself workshop. I can't tell you how pleased I was with this recipe! I had in excess of 30 people come up to me and rave about it, wanting the recipe and saying that it was delicious, fabulous, wonderful, the best thing I ever put in my mouth, fantastic, exquisite, incredibly good, etc. Even the man giving part of the demo wanted it …right now! and he whipped out his phone and I talked him through and he found and saved the recipe for this Absolute Delight! He said he was making this today, Friday, while his kids are in school. Thank you for so kindly sharing this great recipe, Thelma.
    I am making it again Sunday - will chill overnight this time - and take it to a potluck dinner Monday night and knock their socks off, too! I find the greatest recipes on this site!!!! You guys ROCK!"

    MY REVIEW
    itsknotsew User ID: 7518713 252324
    Reviewed Aug. 7, 2016

    "I made this the other day for a ladies get-together. While it was easy enough, there was nothing that said WOW to my tastebuds. I would just rate this average. Made exactly according to recipe."

    MY REVIEW
    tlc5150 User ID: 8907934 252318
    Reviewed Aug. 7, 2016

    "some ppl really should not b in a kitchen or even cooking"

    MY REVIEW
    sewknitread User ID: 1868070 251834
    Reviewed Jul. 25, 2016

    "To laughingloudly...The third instruction says "Melt the butter and chocolate in the microwave and stir in the remaining ingredients." The things you mentioned are the 'remaining ingredients.' Good luck!"

    MY REVIEW
    laughingloudly User ID: 5560477 251826
    Reviewed Jul. 25, 2016

    "What do you do with these ingredients? Am I missing something in the instructions?

    1-1/2 cups confectioners' sugar
    3 tablespoons milk
    1 teaspoon vanilla extract
    1 teaspoon light corn syrup"

    MY REVIEW
    Reenie642002 User ID: 5715999 251822
    Reviewed Jul. 25, 2016

    "This was very good and so easy to make. Held up good in the heat outside although was kept in cooler until serving time. Will make again."

    MY REVIEW
    Phyllis13 User ID: 5752188 251799
    Reviewed Jul. 24, 2016

    "Started to make this, discovered I was short one box of vanilla pudding, so used what I had, 1 vanilla,1 chocolate. My husband loved it! Can't wait to make it again for the rest of the family, especially the grandkids. Truly a simple, tasty treat."

    MY REVIEW
    llf321 User ID: 8717176 250163
    Reviewed Jul. 6, 2016

    "We like this a lot. Usually use French vanilla and do layers; crackers, pudding, crackers, pudding, crackers and topping. We take a tub of choc icing and microwave it for about 30 sec. Stir well and pour over top of the crackers. It sets up after being refrigerated overnight. It is one of my family's favorites."

    MY REVIEW
    snker0521 User ID: 1340981 249958
    Reviewed Jun. 30, 2016

    "I have been making this for years. I usually use French vanilla pudding mix rather than just vanilla. It gives it a richer flavor. Now my granddaughter is making it."

    Loading Image