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Thelma's Chocolate Eclair

 Thelma's Chocolate Eclair
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
12-15 ServingsPrep: 20 min. + chilling

Ingredients

  • 18 whole graham crackers
  • 3-1/2 cups cold milk
  • 2 packages (3.4 ounces each) instant vanilla pudding mix
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 2 ounces semisweet chocolate
  • 2 tablespoons butter
  • 1-1/2 cups confectioners' sugar
  • 3 tablespoons milk
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1 teaspoon light corn syrup

Directions

  • Line a 13-in. x 9-in. dish with nine whole graham crackers; set
  • aside.
  • In a large bowl, whisk milk and pudding mixes for 2 minutes. Let
  • stand for 2 minutes or until soft-set; fold in whipped topping.
  • Spread over graham crackers. Top with remaining crackers.
  • In a microwave-safe bowl, melt chocolate and butter. Stir in the
  • remaining ingredients. Spread over graham cracker layer. Cover and
  • refrigerate for 8 hours or overnight. Yield: 12-15 servings.
Nutritional Facts: 1 serving (1 piece) equals 238 calories, 8 g fat (5 g saturated fat), 12 mg cholesterol, 229 mg sodium, 38 g carbohydrate, 1 g fiber, 3 g protein.