I have a weakness for eclairs. I love pastries and other desserts that have some sort of cream in them. When Marie Callendar’s has their pie sale, I find myself running errands close to their restaurant and somehow end up with a banana cream pie on the way home!
I stumbled across this recipe the other day on Pinterest and knew I had to try it. It did not dissapoint. It was super simple and definitely delicions. I even went the low-calorie route and it was still delicious.
Easy Chocolate Eclair Recipe
- Small box of vanilla jello instant pudding (I used sugar-free)
- 1 1/2 cups of milk
- 1/2 contained of Cool Whip (I used light)
- 2 packages of graham crackers
- 1/2 container of chocolate frosting (I bought the container that had sprinkles so I could save the sprinkles for another treat)
Step 1 - In an 8×8 pan, make a graham cracker base. It doesn’t have to be perfect. You may need to break apart some of the crackers to fill the bottom.
Step 2 – Mix Jello pudding mix with 1 1/2 cups of milk. Mix for about 3 minutes.
Step 3 - Mix half a container of Cool Whip with the pudding.
Step 4 - Spread half of pudding mixture over the graham cracker base.
Step 5 - Make another layer of graham crackers.
Step 6 – Spread the remaining pudding mixture over the middle layer of graham crackers.
Step 7 - Make a final layer of graham crackers. Cover and store in fridge for 30 minutes to an hour to allow the pudding to setup.
Step 8 - Put chocolate frosting in the microwave and soften by cooking for 30 seconds. Spread half the container of frosting on top of the graham crackers.
Step 9 - Let setup overnight. Serve the next day.
Next time I make this easy dessert, I will probably eliminate the middle graham cracker layer. For me, an eclair is all about the cream. The more cream the better, so there is no need for an extra layer in the middle. I may also use a banana cream pudding with fresh bananas. Another suggestion is to use white chocolate pudding with chocolate graham crackers.