Chocolate Eclair Torte Not The Graham Cracker Version Recipes

CHOCOLATE ECLAIR GRAHAM DESSERT

Steps:

• Cut graham crackers in half, making 18 rectangles. Place nine rectangles in an ungreased 8x4-in. loaf pan; set aside. , In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping. Spread over graham crackers; top with remaining graham crackers. , For topping, microwave-safe bowl, melt chocolate and butter. Stir in the milk, corn syrup, vanilla and confectioners' sugar. Spread over graham crackers. Cover and refrigerate overnight.

CHOCOLATE ECLAIR TORTE (NOT THE GRAHAM CRACKER VERSION)

Steps:

• CRUST: Preheat oven to 450°F Grease a large jelly roll pan.
• Bring water and butter to a boil in a medium saucepan over medium heat.
• Add flour and beat until the mixture forms a ball.
• Cool 10 minutes.
• Beat in eggs.
• Spread crust mixture on the prepared pan.
• Bake for 20-30 minutes, or until firm.
• Don't overbake.
• FILLING: Mix the first 3 ingredients together with an electric mixer until smooth.
• Fold in Cool Whip.
• Spread on the cooled crust and chill for an hour or so to firm the filling.
• ICING: Using a medium saucepan or a double boiler, melt chocolate squares in butter over low to medium heat.
• Add the rest of the ingredients, adding more milk if necessary to achieve a smooth consistency.
• Drizzle over the filling.
• Chill before serving for a few hours.
• Store the torte in the refrigerator.

CHOCOLATE ECLAIR TORTE (NOT THE GRAHAM CRACKER ONE)

Steps:

• Boil together water and butter in saucepan.
• Add flour all at once and stir quickly til a ball forms and leaves the sides of the pan.
• Remove from heat.
• Cool 5 minutes.
• Add eggs one at a time beating well with each addition.
• Spread onto bottom of greased 13x9 jellyroll pan (or baking sheet or dish.).
• Bake at 400º for 30 minutes. (Til puffed and golden.).
• Cool.
• Beat filling ingredients and spread over crust.
• Carefully spread over filling with 1 can chocolate frosting.
• Cut into squares and serve topped with cool whip and drizzled with magic shell if desired.

GRAHAM CRACKER CHOCOLATE ECLAIRS

Steps:

• Blend pudding mix with milk by beating with a mixer until thickened.
• Fold in whipped topping until well blended and set aside.
• Layer a 9x13" baking pan with one layer of graham crackers.
• Spoon half of the pudding mixture onto the crackers.
• Repeat by adding another layer of graham crackers and another layer of pudding.
• Top with a final layer of graham crackers.
• For the icing, sift the cocoa and confectioner's sugar until lumps are removed.
• Place into a small saucepan and add the remaining icing ingredients.
• Heat all ingredients and stir over moderate heat until dissolved and butter is melted.
• Pour over graham cracker layer and spread to the sides to cover completely.
• Refrigerate for 24 hours before serving.

CHOCOLATE ECLAIR TORTE

Steps:

• Line bottom of 9x13-inch dish with crackers.
• Mix pudding and milk.
• Fold in whipped topping.
• Spoon layer of pudding mixture over crackers.
• Add another layer of crackers, then pudding mix again then final layer of crackers.
• Spread chocolate frosting over top.
• Chill in refrigerator for at least 2 hours.

CHOCOLATE ECLAIR DESSERT

Steps:

• Line the bottom of a 9x13-inch pan with graham crackers.
• In a large bowl, combine pudding mix and milk; stir well. Mix whipped topping into pudding mixture. Spread half of mixture over graham cracker layer. Top with another layer of graham crackers and the remaining pudding.
• Top all with a final layer of graham crackers and frost with chocolate frosting. Refrigerate at least two hours before serving to allow the graham crackers to soften.

THELMA'S CHOCOLATE ECLAIR

Steps:

• Line a 13x9-in. dish with half of the graham crackers, breaking crackers to fit as needed., Whisk milk and pudding mixes 2 minutes; let stand until soft-set, about 2 minutes. Fold in whipped topping; spread evenly over crackers. Top with remaining crackers., In a microwave-safe bowl, microwave chocolate and butter until melted; stir until blended. Stir in remaining ingredients. Spread over top. Refrigerate, covered, 8 hours or overnight.