Reviewed: Dec. 13, 2005

I have made this with the chocolate topping, and it is very good. However, this time I put cherry pie filling on the top, and that is very good, too!

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MARCIA1952

Cooking Level: Expert

Home Town: Hartington, Nebraska, USA

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Reviewed: Nov. 9, 2005

SUPER easy recipe. After winning first place in the dessert category for a Potluck Cook-Off at my work, I was almost embarrassed to give out the recipe! I made it even simpler and used canned chocolate frosting.

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JULIEKAYE78

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

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Reviewed: Oct. 10, 2005

This was sooo yummy, a happy party in my mouth. I'm not big on sweets but this we to die for!

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eschaeffer

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Hatfield, Pennsylvania, USA

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Reviewed: Oct. 4, 2005

Great recipe. Very easy to make. I had guests over for dinner and they requested some to take home!!! I will make this again.

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IRONIC66

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Reviewed: Sep. 27, 2005

WOW...when on a diet...this recipe is heavan! I made it using all low-fat/non fat ingredients and it was YUMMY still!!!!!!!!!!!! I even used SLENDA instead of sugar in the choc. topping. A very good light dessert. Kids love it too!!!!!!!!!!!!!

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NEIGHBOUR2

Cooking Level: Intermediate

Living In: Hamilton, Ontario, Canada

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Reviewed: Sep. 17, 2005

Great. Many requests for this one. I used regular graham crackers instead of the chocolate.

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Jessica

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Reviewed: Jul. 20, 2005

What a great recipe!! I made mine with one box of vanilla and one box of banana cream pie pudding (all I had in the house!) and it was FANTASTIC!! We ate an hour or so after making, so it was still crunchy, but the next day, it was GREAT! My 3 year old went into the fridge, took off the plastic wrap and continued to eat out of the dish from the refrigerator!! He has NEVER done that with anything else before!! LOL Couldn't miss the spoon laying in the dish and the pudding all over his face! Thanks for a great recipe (and a great laugh!!) and will definitely make this again:)

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NOMOREOUT2EAT

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Reviewed: Jul. 14, 2005

I get asked to make this dessert by everyone who has had it before. There is nothing more simple and delicious.

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TZANGHI

Home Town: Clementon, New Jersey, USA

Living In: Blackwood, New Jersey, USA

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Reviewed: Jun. 19, 2005

This recipe is extraordinary because it uses very ordinary ingredients that result in the sophisticated taste of eclairs. A few hints: MAKE THE SAUCE FIRST! It will be nearly cool and ready to spread by the time the other ingredients are assembled. If you want a more "true" eclair taste, use honey graham crackers instead of chocolate. You do not need to butter the pan first, and you do not need a full package of graham crackers. I counted about 20 in my 13x9 pan. Take the time to make the chocolate sauce. It tastes much better than canned, and doesn't have all that heart-clogging palm oil in it. Also, the sauce needs only 1/2 t. vanilla in my opinion.

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JEPPER

Cooking Level: Intermediate

Home Town: Westfield, Indiana, USA

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Reviewed: Jan. 22, 2005

I made this for a Women's group and they all asked for the recipe. I was impressed with the ease of making it.

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RSMILL209

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Reviewed: Jan. 3, 2005

This was really close to my mother in law's recipe. She uses plain graham crackers and I think they are better with it. Very delicious!

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jereca74

Cooking Level: Intermediate

Living In: Sacramento, California, USA

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Reviewed: Dec. 30, 2004

I made this cake for Christmas, everyone loved it, my husband and I ate the leftovers all week!!! I will make again

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JENNYPOOH40059

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Reviewed: Nov. 16, 2004

Excellent dessert! However, I was a bit skeptical when making it. I wasn't sure how it would taste like an eclair. To my surprise, it turned out fabulous! Everyone loved it, including the kids who aren't big dessert eaters. My brother in law loved it so much, he requested it for Thanksgiving dinner. This is definitely a keeper!

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HAWAIIGIRL71

Cooking Level: Intermediate

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Reviewed: Oct. 25, 2004

Excellent!! Easy to make, easy to serve!! Everyone had seconds.Try it!

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JPEO30

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Reviewed: Sep. 14, 2004

I didn't think this would be that great, but we couldn't stop eating it. It was even better the next day! Take the time to make the chocolate sauce - it was delicious!

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SPARK1011

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Reviewed: Jul. 25, 2004

Very good and easy. I just used regular graham crackers as well. I let it chill in the fridge for about 12 hours before serving and I think it helped meld the flavors and textures together.

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GROOVYWENDY

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Reviewed: Jul. 24, 2004

I've already made this twice! The first batch I used sugar free vanilla pudding and the second time I used sugar free banana. Banana was everyone's favorite. I also used honey graham crackers. I didn't have much luck with the frosting, so I heated a can of milk chocolate frosting for the topping. The longer it sets, the better the crust gets. Yum!

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