Chocolate Eclair Dessert Recipes

Steps:

• In a large bowl, combine pudding mix and 3 cups milk; mix well. Fold in whipped topping and beat with mixer for 2 minutes.
• In a buttered 9x13 inch baking dish, spread a layer of graham crackers on the bottom of the dish.
• Spread 1/2 of the pudding mixture over crackers, then top with graham crackers. Spread remaining pudding over crackers; top second pudding layer with another layer of crackers.
• To make topping: In a medium saucepan over medium-high heat, combine 1/4 cup milk, cocoa and sugar and allow to boil for 1 minute; remove from heat and add butter and vanilla. Mix well and cool.
• Pour sauce over graham cracker layer and refrigerate until set; serve.

Steps:

• In a saucepan, bring water and butter to a boil, stirring constantly until butter is melted. Reduce heat to low; add the flour. Stir vigorously with a wooden spoon until mixture leaves sides of pan and forms a smooth ball. Remove from the heat. , Add eggs, one at a time, beating well after each addition until the batter becomes smooth. Spread into a greased and floured 13-in. x 9-in. baking pan. Bake at 400° for 30 minutes or until puffed and golden. Immediately remove from pan and cut in half horizontally. Cool completely. , For filling, beat the pudding mix, milk and cream cheese in a bowl until smooth. Just before serving, place bottom eclair layer on a serving platter; cover with filling. Replace top layer and drizzle with chocolate syrup.

Steps:

• Line the bottom of a 9x13 inch baking pan with graham crackers. In a large bowl, combine the milk and vanilla pudding according to directions on box. Fold in the whipped topping. Spread a layer of the pudding mixture over the graham crackers. Alternate the graham cracker and pudding layers up to the top of the pan. Cook the container of prepared frosting, uncovered in the microwave for 1 minute on half power. Pour over the top of the cake. Refrigerate for at least 12 hours before serving.

Steps:

• Line the bottom of a 9x13-inch pan with graham crackers.
• In a large bowl, combine pudding mix and milk; stir well. Mix whipped topping into pudding mixture. Spread half of mixture over graham cracker layer. Top with another layer of graham crackers and the remaining pudding.
• Top all with a final layer of graham crackers and frost with chocolate frosting. Refrigerate at least two hours before serving to allow the graham crackers to soften.

Steps:

• Cut graham crackers in half, making 18 rectangles. Place nine rectangles in an ungreased 8x4-in. loaf pan; set aside. , In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping. Spread over graham crackers; top with remaining graham crackers. , For topping, microwave-safe bowl, melt chocolate and butter. Stir in the milk, corn syrup, vanilla and confectioners' sugar. Spread over graham crackers. Cover and refrigerate overnight.

Steps:

• 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.

Steps:

• Mix together vanilla pudding mix and milk.
• Fold in whipped topping.
• Line 9 x 13 pan with one layer of graham crackers.
• Put half of the pudding mixture over the graham crackers.
• Place a second layer of graham crackers over the pudding mixture.
• Put the remaining pudding mixture over the graham crackers.
• Place a third layer of graham crackers over the pudding mixture.
• Heat the tub of frosting in the microwave for 30 seconds to soften. (Don't forget to remove the foil seal or you'll get fireworks).
• Spread frosting on the top of the last layer of graham crackers.
• Cover with plastic wrap and let set a couple hours or overnight in the refrigerator.
• Cut in squares.

Steps:

• Bring water and butter to a rolling boil.
• Remove from heat and add flour.
• Stir until forms ball.
• Add eggs, one at a time. Mix well after each.
• Put in greased 9 X 13 pan.
• Bake at 375 degrees for 30 - 35 minutes.
• Cool.
• Blend milk and cream cheese together.
• Mix in pudding mix.
• Cool.
• Add cool whip as top layer.
• Drizzle with chocolate syrup.

Steps:

• 1. Line the bottom of a 9x13-inch pan with graham crackers. In a large bowl, combine pudding mix and milk. Stir well. Stir in whipped topping to pudding mixture. Spread half of mixture over graham cracker layer. Top with another layer of graham crackers and the remaining pudding. Top all with a final layer of graham crackers.
• 2. Take lid and protective foil off can of frosting. Microwave for 30 seconds. Pour on top of layered pudding/graham crackers. Refrigerate until time to serve.