No Bake Chocolate Eclair Taste-A-Like

From: Karen Guerra

On Nov 29, 2009

I made this desert for thanksgiving because my kids are fanatics of bostom cream donut from dunkin donuts. Everyone who had loved this dish. So simple to make and great for make ahead,,,saves time on Thanksgiving. There isn't a bite left. I do suggest ifyou make this dish don't wait to buy the pudding close to a holiday,,,,all the stores were out of french vanilla,,,,so do buy in advance. Will make this again.

From: michelles3boys

On Oct 10, 2009

This type of dessert is always a big hit at the various functions I take it to. In fact, I made one today to take to our church's Homecoming tomorrow. It is helpful to let your cool whip get a little soft before trying to mix into the pudding. Otherwise you will have to work at getting the lumps out. Also, if you don't have enough time to let it sit overnight, you can dip your graham crackers in milk before layering them. This will help them soften quicker.

From: STARTERWIFE

On May 4, 2007

I have wanted to make this for years,finally did,let it sit overnite,and today we dug in,my husband loved it,i didnt eat much cause im diabetic,i did use sugar free pudding,--i want to tell you this is fastastic !!!! A keeper- a winner-thanks for sharing.

From: flower7

On Mar 12, 2007

Wonderful!! I made a half batch in a 9x9 so my layers were a little thin but the taste was still awesome! The only thing I did different was to use plain vanilla pudding (instead of French) as I had it on hand and needed to use it before it expired. Used skim milk, fat free cool whip, and reduced fat crackers and, to quote my sister-in-law, "Really? It tastes so rich!" Thanks so much for the recipe!