My sister-in-law Mary taught me how to make this chocolate éclair dessert. She makes it every year for our family reunion.
It is a great dessert for a crowd. You can make it in a 9×13 pan.
It can also be made in individual servings (as pictured) if you are wanting a better presentation for maybe a dinner party.
I honestly prefer to make it in one large pan just because it’s easier.
Here is how it is made.
Take 2 boxes of instant vanilla mix and whisk it together with 3 cups milk until it thickens slightly.
In a separate bowl, beat together cream cheese and Cool Whip, then fold in the pudding.
Line the bottom of the pan with graham crackers.
Spread half of the pudding mixture over the graham crackers then repeat each layer again.
Top with more graham crackers.
Take some chocolate icing and spoon it into a microwave safe bowl. Microwave for 1 minute or until pourable.
Pour over the dessert, covering all of the graham crackers.
Place in the refrigerator for a few hours before serving. (the graham crackers will soften and it will make it easier for cutting.)
You could also do individual servings like the picture above.
Chocolate Éclair Dessert
1 box graham crackers
1 can chocolate icing
2 boxes instant vanilla pudding
3 cups milk
1 8oz block cream cheese
1 container Cool Whip
Whisk together the pudding mix and the milk until it thickens.
In a separate bowl beat the cream cheese and Cool Whip.
Fold in the pudding mix until combined.
In a 9×13 pan, line the bottom of the pan with graham crackers.
Spread half of the pudding mix over the graham crackers.
Add another layer of graham crackers.
Spread the other half of the pudding mix.
Top with another layer of graham crackers.
Spoon the chocolate icing into a microwave safe bowl. Microwave for about 1 minute or until pourable.
Pour the icing over the graham crackers and spread with to cover.
Refrigerate for a few hours before serving.