Giant Eclair Dessert Recipes

GIANT ECLAIR DESSERT

Giant Eclair Dessert image

I got this recipe on another site. I tried it last weekend and it was a huge hit! Easy to make and so good!

Provided by mandagirl

Categories Dessert

Time 35m

Yield 12-18 serving(s)

Number Of Ingredients 13

Ingredients

1 cup water
1/2 cup unsalted butter
1 cup flour
1 teaspoon salt
4 eggs, beaten
8 ounces light cream cheese, softened
2 cups milk
2 (3 ounce) packages French vanilla instant pudding
8 ounces Cool Whip Lite
1 cup powdered sugar
1 tablespoon cocoa
1 tablespoon butter, melted
milk

Steps:

Preheat oven to 400 degrees.
Bring water and butter to a boil in a large sauce pan.
Add flour and salt all at once and beat.
Take off fire, add this mixture to the beaten eggs in a large bowl and beat until smooth.
Spread evenly in a 15x10x1" sheet pan.
Bake about 20/25 minutes.
Cool.
Beat cream cheese with the milk and pudding for 2 minutes.
Put in refrigerator for 20 minutes.
Spread mixture on cooled pastry.
Top with cool whip.
Mix powdered sugar, cocoa and melted butter.
Add enough milk for drizzling consistency and drizzle over top.
Store in the refrigerator.

Nutrition Facts : Calories 348.7, Fat 18.9, SaturatedFat 11.9, Cholesterol 113.8, Sodium 538.5, Carbohydrate 38.3, Fiber 0.4, Sugar 27.6, Protein 7.1

CHOCOLATE ECLAIR DESSERT

Chocolate Eclair Dessert image

This is a no-bake pudding dessert that's so quick and easy to make--everyone loves it. I always keep the ingredients on hand in case I need a quick dessert. It's best if it sits overnight before serving.

Provided by KBehrens2

Categories Desserts Chocolate Dessert Recipes

Time 2h15m

Yield 12

Number Of Ingredients 5

Ingredients

2 individual packages graham crackers
2 (3 ounce) packages instant vanilla pudding mix
3 cups milk
1 (8 ounce) container frozen whipped topping, thawed
1 (16 ounce) package prepared chocolate frosting

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.

Nutrition Facts : Calories 400.5 calories, Carbohydrate 65.6 g, Cholesterol 4.9 mg, Fat 13.7 g, Fiber 0.9 g, Protein 4.2 g, SaturatedFat 6.4 g, Sodium 481.3 mg, Sugar 47.1 g

GIANT CHOCOLATE ECLAIR DESSERT (NO BAKE)

Giant Chocolate Eclair Dessert (No Bake) image

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.

Provided by Kittencalrecipezazz

Categories Dessert

Time 20m

Yield 10-12 serving(s)

Number Of Ingredients 10

Ingredients

2 (102 g) packages French vanilla instant pudding or 2 (102 g) packages 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 2 tablespoons 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)

Steps:

Prepare a 13 x 9-inch baking pan.
Beat the two packages of pudding mix, with 3 cups whole milk for 2 minutes, or until thick.
Fold in the thawed frozen topping.
In the prepared baking dish, evenly put a layer of crackers on the bottom.
Pour half of the prepared pudding mixture over the crackers.
Put another layer of crackers over the pudding.
Put the remaining pudding on top.
Then a final layer of crackers.
In the microwave, melt the chocolate squares and 2 Tbsp butter together; mix to combine well.
Add in the corn syrup, 2 Tbsp milk and vanilla to the chocolate mixture; mix until combined well.
Add in the icing sugar; beat until smooth and well combined.
Spread the mixture over the top layer of crackers.
Refrigerate for a minimum of 8 hours.

Nutrition Facts : Calories 596, Fat 20.4, SaturatedFat 11.3, Cholesterol 13.8, Sodium 641.9, Carbohydrate 97.5, Fiber 2.6, Sugar 66.2, Protein 7.6

EASY ECLAIR DESSERT

Easy Eclair Dessert image

An adaptation of a TOH recipe that is as easy as can be. Nice when you need to bring a sweet treat but do not have time the night before, b/c this is best made and refrigerated 2-3 days ahead of time. If you like less pudding, then use 2 packages of pudding and 3 1/2 cups milk. Enjoy!

Provided by WiGal

Categories Dessert

Time 15m

Yield 12-15 serving(s)

Number Of Ingredients 5

Ingredients

8 ounces graham crackers, about a 1/2 box
3 (3 1/2 ounce) packages vanilla instant pudding mix
5 1/4 cups skim milk
8 ounces whipped topping, thawed
1 (16 ounce) container chocolate frosting

Steps:

Cover the bottom of a 13 X 9 inch pan with whole graham crackers; set aside.
Combine pudding mixes and milk in large bowl; fold into whipped topping.
Spread pudding mixture over the graham crackers.
Top with another layer of crackers.
Spread frosting over the crackers.
Cover and refrigerate.
Dessert is best made 2-3 days ahead of time.

Nutrition Facts : Calories 416.3, Fat 13.4, SaturatedFat 5.4, Cholesterol 17.4, Sodium 619.8, Carbohydrate 69.2, Fiber 0.9, Sugar 51.6, Protein 6.6

CHOCOLATE ECLAIR DESSERT

Chocolate Eclair Dessert image

Make and share this Chocolate Eclair Dessert recipe from Food.com.

Provided by Pearz

Categories Dessert

Time 20m

Yield 10 , 10-12 serving(s)

Number Of Ingredients 5

Ingredients

2 Jello Instant Vanilla Pudding Mix (small packages)
3 cups milk
8 ounces non-dairy whipped topping
1 (16 ounce) box graham crackers (you will have some leftovers)
1 (15 ounce) container chocolate frosting

Steps:

Mix together vanilla pudding mix and milk.
Fold in whipped topping.
Line 9 x 13 pan with one layer of graham crackers.
Put half of the pudding mixture over the graham crackers.
Place a second layer of graham crackers over the pudding mixture.
Put the remaining pudding mixture over the graham crackers.
Place a third layer of graham crackers over the pudding mixture.
Heat the tub of frosting in the microwave for 30 seconds to soften. (Don't forget to remove the foil seal or you'll get fireworks).
Spread frosting on the top of the last layer of graham crackers.
Cover with plastic wrap and let set a couple hours or overnight in the refrigerator.
Cut in squares.

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