Chocolate Eclaires

This is one that has been around FOREVER.  You may have seen in before, but in the off chance you haven't, I simply couldn't NOT share it.  Everyone MUST have this recipe.  (o:

1 box graham crackers (honey, cinnamon, chocolate...you choose)
1 large OR 2 small boxes instant chocolate pudding
milk to make pudding
8 oz cool whip
1 can milk chocolate icing

Make pudding according to package directions.  Stir cool whip into pudding.  Cover bottom of 9x13 pan with graham crackers broken in half (squares).  Top with half of pudding mixture.  Another layer of graham crackers.  Remaining pudding mixture.  A third layer of graham crackers.  Open can of icing, REMOVE FOIL SEAL.  Microwave icing on high for 30 seconds, then stir.  If not thin enough to pour, microwave another 30 seconds, then stir.  Pour warm icing evenly over top layer of graham crackers.  Refrigerate and serve chilled if you want it soft and pudding like.  Or you can freeze until firm.  Then it can be made DAYS ahead and just have it on hand when you need it.  If you serve it frozen, the pudding layer is often mistaken for ice cream.  You can also freeze it, wrap cover it well, then thaw it when you need it.  I'm sure it would keep for up to a month in the freezer if properly wrapped.  I wouldn't know for sure though.  It's never lasted that long at our house.

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