Chocolate Éclair Dessert Recipe

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 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.

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!!

I make this every holiday. My family loves it. The only thing I change is making a chocolate ganache frosting and use french vanilla pudding. It’s less surgery and sweet. I use 2- 4oz Baker’s German Chocolate bars plus 8oz heavy cream (1:1ratio). Chop chocolate to fine bits place into glass bowl. Bring the cream to a light simmer (not boiling), then pour over the chocolate and whisk until it’s smooth and glossy. Pour over top layer of eclair, then refrigerate. It’s delicious!

We loved this no-bake dessert! Thanks to previous reviewers’ suggestions, it was perfect for us. I used chocolate graham crackers to start. Using homemade vanilla pudding is easy and so flavorful, especially without adding CoolWhip, and we liked the texture. Totally agree with using a thin layer of chocolate glaze, too. Twelve hours in the fridge was enough to soften the crackers nicely. A little dollop of whipped cream on top dressed it up for serving. And cut pieces small; it’s rich!

Sooooooooo good! Easy to make and take. Everyone wanted to take home the left overs. I made it in a 9x13 pan and it took almost 3 packs of graham crackers. And I used French vanilla pudding. Also, I made my own chocolate topping copied from “BaysChick”. 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. Devine!

I've been making this recipe for 40 years. It's that good. I've never had it not completely gone wherever I bring it. I had forgotten about it and needed to bring something to church--yep, it was gone again! Follow the recipe exactly and for those of you who are having trouble with the pudding part--use COLD milk and INSTANT pudding. Kids love to make this too! Now for my family's favorite "tweak"-- after the first two courses of graham crackers, put some sliced bananas before putting on the pudding layer. Use banana pudding instead. Use a deep pan so you can add 1C peanut butter to the canned frosting and heat it in the microwave with the frosting--then stir. Put that on the frosting layer. Top with some chopped pecans. DELISH.

I needed something easy and quick for a church social and made this Absolutely everyone loved it and asked who made it. The men especially stood around it and cleaned out the entire pan and I have strict instructions to bring this to every event from now on. I didn’t use the canned frosting instead I used the one reviewers recipe using butter sugar and 1/3 cup of cocoa powder and brought it to a boil and let it cool then added vanilla and spread it on top. It was more like a real eclair glaze. This one is so easy, quick and definitively a keeper!

Step 1: Thaw the frozen whipped topping! I needed all 3 packs of the graham crackers. For the chocolate frosting, microwave to make soft and stir halfway because the outside melts first. Don't microwave in plastic; move it to a microwave safe bowl to zap.

This is a great easy recipe. I made it last night and only refrigerated it for about an hour before serving. It was pretty good but the graham crackers had not softened much. I tried the leftovers today and they are awesome. I did have to use some vanilla wafers as I ran out of graham crackers. Either way this was much better the second day. Update 7/12/17 - made this for dessert tonight. I allowed it to set in the fridge for 8 hours. It was delicious. I did feel like the chocolate frosting was a bit thick for my liking. Next time I will microwave it and pour it on while it is warm to get a thinner layer of chocolate.

I have been making this recipe for 40+ years. It's my families favorite as it was mine when my mother made it when I was little. Plain vanilla pudding does not do it justice. I use 3 small packages of french vanilla. Gives it more flavor. I also get the larger cool whip and use about 3/4's of it. Also I do not use just plain store bought frosting, I have always made my own. So much better. 1/2 cup Nestle's semi-sweet chocolate chips, 1 tsp white karo syrup, 3 tbs melted butter, 1 tsp vanilla, 3 tbs milk and 1 1/2 cups powdered sugar. Melt and pour over the top. Also let it set for 24 hours. the crackers get much softer over time.

Love how easy it is and it is so good. I used cinnamon graham crackers, it took 3 sleeves. French vanilla pudding and Hershey's milk chocolate frosting. Like others I microwaved it for about 30 seconds and poured over top. Was delicious and like a other reviewer mentioned, I think swapping out different types of graham crackers and different flavors of pudding (&maybe even different frostings) could be good too.

I used Hersheys chocolate frosting, came out ok, but should have made my own. Everyone loved the flavor

My family loves this dessert. I warm the frosting until I can pour it over the top.

After reading some of the reviews, I made the chocolate frosting rather than canned frosting which others said made it too sweet. I also used Swerve sugar (zero calories), zero sugar instant pudding, low fat graham crackers, and zero calorie whipped topping as my husband is a Type 2 Diabetic…..the finished dessert was A KEEPER! And, a CROWD PLEASER when I took it to my weekly MahJongg game with neighbors, who also like to eat sugar free desserts. They loved it and I did too.

My ex husband's grandma used to make this and bring it over on sunday for dessert after dinner. After I divorced him, i've started making it. My husband and my kids think it's amazing. My husband took it to his work and to his sister's house, everyone raves about it.

Made it for my mom — she approved!

Bro, flavor explosion in my mouth.

Made it with friends — huge hit!

My house smells like heaven right now.