"This is a no-bake pudding dessert that's so quick and easy to make--everyone loves it. I always keep the ingredients on hand in case I need a quick dessert. It's best if it sits overnight before serving." — KBehrens2
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2 individual packages
2 (3 ounce) packages
instant vanilla pudding mix
1 (8 ounce) container
frozen whipped topping, thawed
1 (16 ounce) package
prepared chocolate frosting
I have been making this exact recipe (minus the can frosting, see my frosting recipe below) for almost twenty years now. This is a great make ahead dessert to take for gatherings because you really do have to make this the night before or it won't taste right and allow the graham crackers to become soft. Try using chocolate graham cracker and French Vanilla or Cheesecake pudding!
**If you have the time, make this chocolate sauce (It is a dead on ringer for Outback's chocolate sauce.)
Mix 1/3 cup cocoa, 1 cup sugar in sauce pan. Add 1 teasp vanilla, 1 stick butter, 1/4 cup milk. Boil for 1 minute, then set aside to cool.
This tasted exactly like what it was: a bunch of graham crackers covered with pudding and whipped cream. After all the rave reviews, I guess I expected a miracle. I'm sure I won't bother with it again.
This is a very popular recipe that I had tried long ago before this post. The reason so many commented on the frosting being too much for this dessert is a common error. Many times when a recipe gets passed on to family and friends they leave something out or is comes with personal amendments. The similar recipe I enjoy calls for you to microwave the canned frosting (IMPORTANT TO REMOVE ALL FOIL FROM INNER SEAL FIRST) for 15 seconds only. Including this important step changes the consistency of the frosting to a glaze. It really makes all the difference in the world. I have never used the whole can of frosting yet, I save unused portion by replacing lid and storing in refrigerator for another use for up to 2 weeks.
I think this is an incredibly easy, delicious dessert if you make a few alterations. Tips: DON'T use frosting, (in my opinion its too heavy and sweet so it's all you taste) instead use the Chocolate Sauce Recipe below (it'll only take a few extras minutes... Also refridgerate 24 hours before eating so the graham crackers get nice and soft...I use French Vanilla Cool Whip and f.v. pudding for a little something extra...mmmm....Hope I've helped.
Chocolate Sauce REcipe: originally submitted by BaysChick (Thanks so much!): Mix 1/3 cup cocoa, 1 cup sugar in sauce pan. Add 1 teasp vanilla, 1 stick butter, 1/4 cup milk. Boil for 1 minute, then set aside to cool.
I read some reviews and they said that there was nothing to rave about because the desert tasted simple.I tried it anyway and everyone at Thanksgiving dinner was in awe. They LOVED it! My suggestion is that you let the desert sit for about ten minutes before icing. This way the graham crackers mould together with the pudding and it makes the graham crackers easier to ice. I prepared my own icing and by the time the icing was ready, the pudding and graham crackers were at just the right consistancy where the graham crackers would not break when icing. Try this recipe - everyone will thank you for it! Enjoy!
This is so easy and so tasty! I recommend heating the frosting in the microwave for about 30 seconds and then pouring over and spreading like a glaze (make sure foil wrapper is completely off container first). Makes spreading the frosting so much easier.
This recipe is GREAT! I've made it for years and LOVE IT! My Chocolate Topping: NOTE: I double the Chocolate Topping recipe for better coverage.
2 ounces unsweetened chocolate
2 Tablespoons butter
2 Tablespoons white corn syrup
3 Tablespoons of milk
1 teaspoon vanilla
1 ½ cup powder sugar
Melt chocolate, butter, corn syrup and milk. Stir in vanilla and sugar. Spread on top of dessert.
Outstanding! You will definately need 3 packages of graham crackers to do the three layers as described. I use a box of French vanilla and a box of cheesecake pudding. For the frosting, I used a recipe from this site that is no longer available. It was a chocolate sauce from Bays Chick. The recipe is as follows: 1/3 c. cocoa (I used Ghirardelli unsweetened cocoa), 1 c. sugar, 1 stick butter, 1/4 c. milk. Bring to a boil for 1 minute. Remove from heat and add 1 tsp. vanilla. Cool completely. It thickens nicely and tastes absolutely fabulous! This frosting makes this dessert out of this world!!
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Eclair Dessert
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 123
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