Thelma’s Chocolate Eclair
Total TimePrep: 20 min. + chilling
- 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
- 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
- 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.
Test Kitchen Tips
Nutrition Facts1 piece: 238 calories, 8g fat (5g saturated fat), 12mg cholesterol, 229mg sodium, 38g carbohydrate (26g sugars, 1g fiber), 3g protein.
Apr 2, 2020
I have been making this since the 60's. Mine has 3 layers. The grands favorite dessert. I also use French vanilla pudding.
Aug 29, 2019
I made this because I was looking for a simple recipe with simple ingredients that I didn’t have to cook. I made 2 batches both tasted amazing. The ONLY things I changed was the suggestion about using French vanilla pudding instead of regular vanilla (good idea), and I used Truwhip instead of cool whip, because there is no high fructose. That being said any changes to this recipe should include how much sugar used or if they used a different kind of milk or used almond instead of vanilla, Different pudding flavors etc. Not those negative comments about using puff pastry, when you use puff pastry or custard you are making something different entirely and not this SIMPLE yet delicious recipe.
Jul 16, 2019
I have made this twice now, changing nothing and it is fantastic. I gave half to our nephew, asked hi the following day if he tried them them. His reply was "they're gone". It took my husband and me a bit longer to finish the balance of the pan and when gone, it was a definite remake.
Jul 14, 2019
Like Donna I use French vanilla pudding and do three layers. I also line the side with graham crackers. My topping is blending together 1 1/2 cups powdered sugar and 1/2 cup cocoa. Add 3 tbs softened butter and 1/3 cup milk. Mix well. Add 2 tsp light corn syrup and 2 tsp vanilla. Stir unti creamy. To Joseph, I think of this more as an eclair 'cake' that tastes like an eclair, I never thought of it as a replacement for eclairs. Also, since I eat this with a spoon, for me, it's less messy than an eclair that I eat with my hand.
Jun 19, 2019
I made per the recipe changing nothing and the texture is horrible and gritty with the graham crackers. Making a "real" Chocolate Eclair isn't that difficult. "I love eclairs, but making the actual pastry is difficult. " puff pastry dough (shue ) is one of the easiest doughs to make. Why cut corners to make something that IMO is not really that good?
Apr 20, 2019
I've been making this for years. Got from an old church cookbook probably from the 60s. I do switch out the pudding for the french vanilla one. and I make it in two batches so I don't have uneven layers. And I also do three layers of crackers. Crackers, pudding mixture, crackers, pudding mixture, crackers then (not from the old recipe) I use a can of chocolate frosting melted and poured on top. Just made the last week for the grandkids. They love it.
Jan 10, 2019
I've been looking for something like this, something without cream cheese in it.
Jul 16, 2018
JACKIE THIS PERSON MAY BE A LOT YOUNGER THAN US
Jul 31, 2017
This is a good recipe but "You" didn't "create" this, it's been around for a very long time. I got my copy in the 70's. Give credit where credit is due, if you don't know who created it, SAY SO.
Jul 31, 2017
Took this to a party on Saturday. Probably one of the easiest things I've ever made & everyone loved it. I have to say, the graham crackers soften just enough & really sort of taste like the pastry in a "real" eclair. I splurged & used the "Extra Creamy" Cool whip. YUM! This would probably be good with other flavors of pudding, too.