Taste of Home
Thelma’s Chocolate Eclair
TOTAL TIME: Prep: 20 min. + chilling
YIELD: 15 servings.
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
Ingredients
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14 to 15 whole graham crackers
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3-1/2 cups 2% milk
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2 packages (3.4 ounces each) instant vanilla pudding mix
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1 carton (8 ounces) frozen whipped topping, thawed
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TOPPING:
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2 ounces semisweet chocolate
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2 tablespoons butter
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1-1/2 cups confectioners' sugar
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3 tablespoons 2% milk
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1 teaspoon light corn syrup
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1 teaspoon vanilla extract
Directions
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1.
Line a 13x9-in. dish with half the graham crackers, breaking crackers to fit as needed.
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2.
Whisk milk and pudding mixes 2 minutes; let stand until soft-set, about 2 minutes. Fold in whipped topping. Spread mixture evenly over crackers. Top with remaining crackers.
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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.
Nutrition Facts
1 piece: 238 calories, 8g fat (5g saturated fat), 12mg cholesterol, 229mg sodium, 38g carbohydrate (26g sugars, 1g fiber), 3g protein.
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