This is the perfect dessert to make for those busy dinner times, potlucks, holiday get togethers or any time where you need an amazing dessert that you make ahead of time. It’s so simple and easy but tastes so amazing with the softened graham crackers, creamy pudding and rich icing. Light and fancy, you have to love it!
Classic ingredients for this amazing dessert! This eclair is SO delicious. The graham crackers soften up, but they don’t get soggy. The firm chocolate icing is thick and rich and PERFECT on top of the pillowy pudding layers and soft graham crackers.
- 1 14.4 ounce box graham crackers (3 packages in a box)
- 2 3.4 ounces boxes French Vanilla Instant Pudding Mix
- 2 and 3/4 cup milk
- 1 8 ounce carton Cool Whip, thawed
- 1 cup sugar
- 1/3 cup unsweetened cocoa powder
- 1/4 cup milk
- 1/2 cup or 8 Tablespoons unsalted butter, cut into cubes
- 1 teaspoon vanilla
In a large bowl, combine both boxes of dry pudding mix and milk and whisk together until well combined. Fold in the thawed Cool Whip; set aside. Cover the bottom of a 9×13-inch baking pan with a single layer of graham crackers. Pour half of the pudding mixture over the top and spread out evenly. Cover completely with another layer of graham crackers, followed by the remaining pudding mixture and then a final layer of graham crackers. You will have to break some of the graham crackers into smaller pieces to fully cover the pudding. Refrigerate while you prepare the chocolate icing.
For the Chocolate Icing:
In a medium saucepan, whisk together the sugar and cocoa until no lumps of cocoa remain. Whisk in the milk and heat over medium heat until the sugar is dissolved. Bring to a boil and boil for one minute.
Remove from heat and whisk in the butter and vanilla until the butter is melted and mixture is smooth. Remove dessert from the refrigerator and pour the hot chocolate icing over the slightly chilled dessert; spread out evenly. Return to the refrigerator and chill overnight.
Note: Once the icing on top of the dessert has cooled, cover the baking dish with a lid, foil or plastic wrap. The following day, slice and serve. The key to getting nice clean slices is to use a sharp knife and wipe the knife clean after each cut.