Easy Yummy Dessert: Chocolate Eclair

My go-to dessert in the summer is Chocolate Eclair. It's a recipe that I have written out in my grandmother and my mom's handwriting. (Side Note: I highly recommend having your grandmothers and mothers write out recipes for you in their own handwriting. It's a special thing to have and will always remind you of them each time you make the dish).

I borrowed this image from here, since I wasn't cutting my dessert at home.

Since I am helping with VBS at our church this week, I needed a quick dessert to make to take to an event. After leading 2 to 5 year olds in three twenty-five minute aerobic sessions music times, I didn't really feel like baking.

Image found here

I know this recipe is always a crowd pleaser...and I am so glad that it is super simple to make! I usually keep these ingredients on hand, just in case. It never gets old and everyone loves it. In fact, my husband told me yesterday it's one of his favorite things I make.

Gather your ingredients.

You'll need:

• 6 oz. instant pudding mix, vanilla (I used two 3.4 ounce mixes this time)
• 3 cups of milk
• 9 ounces of Cool Whip (which means one regular size tub)
• 1 box of Graham Crackers (any brand will do, but my PawPaw Covey always said the Walmart brand tasted burnt. ha! ...I think of him each time I purchase graham crackers)
• 1 tub of chocolate icing (any variety)

Before I begin, I always make sure of a few things. 

First, I make sure that my cool whip isn't frozen. Usually, I set the container in the fridge the night before to thaw. It's no fun to try to stir a frozen blob of cool whip. Believe me. 

Second, I make sure that I have room for a 9x13 dish in my refrigerator. (Read about my fridge shelf liners here.) Once the dessert is made, I hate to have to try to juggle the dish as I rearrange my fridge. 

Now, the making of this dessert is super easy and fast. Mix your milk and pudding mix together. Beat for 2 minutes. 

Fold in thawed cool whip and resist the urge to lick your spatula. With this baby girl, I'm craving sweets (which is odd for me). I think I could have eaten this entire bowl, but I resisted. 

Line the bottom of a 9x13 dish with whole graham crackers. I used a disposable pan this time since we are taking the dessert to an event. 

Pour half of the pudding mixture over the graham crackers and spread out gently. 

Add another layer of graham crackers and top crackers with the other half of the pudding mixture. Now you may lick the bowl and your spatula. 

Top with another layer of graham crackers. 

Making sure to remove the foil cover on the icing tub, microwave the chocolate for 20-30 seconds. This will make the icing more pour-able. Stir and pour over final graham cracker layer. Spread out gently and evenly with a small spatula (not the same one your licked from the pudding). 

I've seen some recipes for this dessert that require cooking a chocolate mixture on the stove for the topping, but my family has found that a tub of icing sets up perfectly. So, why go to the extra trouble?

Cover your Eclair. I use tin-foil to keep it from sticking to the chocolate and making an awful mess.

Refrigerate overnight. This allows something awesome to happen to the graham crackers. Try it! I think you will love it. 

Hudson got to lick the chocolate spoon. I don't think he minded one bit!

Since the day of our upcoming event will bring it's own hectic-ness, I am glad that this recipe requires me to make it the day before! Once less thing to worry about the day of our outing!

Here's the recipe, again, but without all the pictures.

Chocolate Eclair 

• 6 ounce instant pudding mix, vanilla (or two 3.4 ounce boxes)
• 3 cups milk
• one 9 ounce tub of Cool Whip
• 1 box graham crackers
• 1 tub chocolate icing

Mix pudding and milk. Beat for 2 minutes. Fold in thawed Cool Whip.

Line bottom of 9x13 dish with whole graham crackers. Pour half of the pudding mixture onto crackers and spread out gently. Top with another layer of graham crackers. Put remaining pudding mixture on top. Add one final layer of graham crackers. Microwave icing tub for 20-30 minutes. Pour and spread icing on top of final graham cracker layer. Cover and refrigerate overnight. 

Enjoy!