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Eclair Dessert

Total Time

Prep: 30 min. + chilling


140 servings

I cook for a youth camp, where I face 140 hungry kids three times a day for two weeks. It's a lot of work, but I love doing it. The kids make me feel appreciated when they say how much they enjoy the food. This creamy dessert is a camp favorite.—Joyce Mummau, Mt. Airy, Maryland


  • 4 gallons prepared vanilla pudding
  • 4 cartons (16 ounces each) frozen whipped topping, thawed
  • 6 pounds graham crackers
  • ICING:
  • 1/4 cup baking cocoa
  • 3 tablespoons canola oil
  • 1/3 cup corn syrup
  • 1/4 cup butter, softened
  • 5 cups confectioners' sugar
  • 1/4 to 1/2 cup milk


  1. In a large container, mix pudding and whipped topping; set aside. Place one-third of the graham crackers side by side in twelve 13x9-in. dishes. Pour about 2 in. pudding mixture over crackers. Add another layer of crackers and pudding. Top with remaining crackers. Cover and refrigerate overnight.
  2. For icing, combine the confectioners' sugar, corn syrup, butter, baking cocoa and oil in a bowl. Beat until smooth, adding enough milk to achieve spreading consistency. Spread on top of crackers; chill until serving.

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