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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (215g) Recipe makes 10 servings |
||
| Calories 595 | ||
| Calories from Fat 184 | (30%) | |
| Amount Per Serving | %DV | |
| Total Fat 20.5g | 31% | |
| Saturated Fat 11.3g | 56% | |
| Monounsaturated Fat 5.0g | ||
| Polyunsaturated Fat 2.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 13mg | 4% | |
| Sodium 712mg | 29% | |
| Potassium 249mg | 7% | |
| Total Carbohydrate 97.3g | 32% | |
| Dietary Fiber 2.6g | 10% | |
| Sugars 66.4g | ||
| Protein 7.7g | 15% | |
Giant Chocolate Eclair Dessert (No Bake)
By: KITTENCAL
Apr 25, 2004
Such a yummy no-bake dessert and always a hit at my summertime get togethers, I most always prepare two of these, there is never any leftovers! don't wait until summertime to try this dessert, it is great to have in any season --- plan ahead this needs to chill for at least 8 hours or overnight.
SERVES 10 -12
Ingredients
-
2 (102 g) packages French vanilla instant pudding or vanilla instant pudding mix
- 1 (9 ounce) container frozen whipped topping, thawed (Cool Whip is good)
- 3 cups whole milk
- 2 ounces semisweet chocolate (Baker's is good)
- 2 tablespoons butter or margarine
- 2 tablespoons corn syrup
- 2 tablespoons milk
- 2 tablespoons vanilla
- 1 1/2 cups confectioners' sugar (icing)
- 1 (600 g) box graham crackers (NOT crumbs)
Directions
1
Prepare a 13 x 9-inch baking pan.2
Beat the two packages of pudding mix, with 3 cups whole milk for 2 minutes, or until thick.3
Fold in the thawed frozen topping.4
In the prepared baking dish, evenly put a layer of crackers on the bottom.5
Pour half of the prepared pudding mixture over the crackers.6
Put another layer of crackers over the pudding.7
Put the remaining pudding on top.8
Then a final layer of crackers.9
In the microwave, melt the chocolate squares and 2 Tbsp butter together; mix to combine well.10
Add in the corn syrup, 2 Tbsp milk and vanilla to the chocolate mixture; mix until combined well.11
Add in the icing sugar; beat until smooth and well combined.12
Spread the mixture over the top layer of crackers.13
Refrigerate for a minumum of 8 hours.
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Featured Reviews for This Recipe
From: karen0430
On Aug 12, 2008
I had heard about this cake, and had browsed other versions of the recipe, but i decided on this one because i can't stand the canned frosting that the others used.(yuck!!) this was so awesome! i could have eaten the whole cake by myself!! so i'm glad i took it to a cook out!! the silky frosting was my favorite part! i will make this a lot from now on. i thought the flavor was also somewhat reminiscent of boston cream pie....i absolutely love this cake!! thank you so much!!
From: scratchcook
On Apr 5, 2008
Thank you--you saved me! I was asked last minute to bring a dessert to a get together and needed something I didn't have to bake and that I had all the ingredients on hand for. This was a delicious solution!! I will always make sure to keep these ingredients on hand and make it often!
From: Jeff's Girl Way Out West
On Jan 17, 2006
I was going to post my recipe for Chocolate Eclair Dessert, but it's so similar, I'll just note the differences here. I use 3 pkgs. French vanilla pudding and 3.5 Cups milk (1%,2% or whole). Also, after beating the pudding mix with the milk, I add 1 tsp. orange extract. The addition of the orange extract takes this dessert over the top!!! Take advantage of being able to make this a whole day ahead of time. It's definitely 100X better if you let it sit overnight. The sit-time actually transforms this into eclair! I'm so happy to find that this dessert has been enjoyed by others, as we certainly love it at our house!! ~ Jeff's Girl Way Out West
From: MsKittyKat
On Jun 23, 2004
Really good and really easy. I will make this again and again and again. Thanks a ton.
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