Chocolate Éclair Dessert


eclairWith the summer months approaching, I’m always up for a chilled dessert. Something that gives my taste buds a party, right before refreshingly sliding down my throat, all the while making my stomach wait with anticipation. This dessert fits the bill. Where I began working, Éclairs are one of the top sellers. But who has time to make custard, or the machine to pipe it into the pastry, only after you bake it in a hot oven? Here is a quick way to have almost the same satisfying affect. Trust me, you’ll forget about the custard when you get to lick the pudding and Cool Whip concoction right out of the mixing bowl!

  • 1 box graham crackers
  • 1 large box instant vanilla pudding
  • 3 cups milk
  • 1 8 oz. container of Cool Whip


  • 1/3 cup cocoa
  • 1 cup sugar
  • 1 tsp vanilla
  • 1/4 cup milk
  • 1/4 cup butter
  • pinch of salt

Line 9 x 13 baking dish with graham crackers. Make pudding by adding milk; then fold in Cool Whip. Pour half of mixture over graham crackers in dish. Place another layer of crackers over pudding; add remaining pudding. Top with graham crackers.

Make icing by combining cocoa, sugar, and milk. Heat on medium high until mixture comes to a boil, stirring constantly. Be careful not to burn! Add salt. Boil 1 minute. Remove from heat; stir in vanilla and butter. Let stand 5 minutes. Spread on top of dessert. Chill overnight.

Try to wait until at least lunchtime the next day to cut yourself a piece and eat with eyes, ever-so-slightly, rolling in the back of your head!!






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