Graham Cracker Eclair Cake Recipe 455 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.

GRAHAM CRACKER ECLAIR

Steps:

• Place milk and pudding in large bowl, whisk for 2 minutes. Let stand for 5 minutes.
• Meanwhile cover bottom of 9x13 pan with Graham Crackers, breaking rectangles to cover as much of the pan as possible, forming an even layer.
• Stir Whipped Topping in with Pudding, incorporate well. Pour half the mixture and repeat. Top with second layer with Graham Crackers. Refrigerate for 3 hours.
• Melt the Chocolate Frosting in microwave enough to pour, about 30 seconds. Mix frosting so that its pourable but not too hot. Pour over, spread and refrigerate until ready to serve. Optional to top with chopped nuts or shaved chocolate.

GRAHAM CRACKER ÉCLAIR 'CAKE'

Steps:

• Beat pudding mix and milk in large bowl with whisk 2 min. Let stand 5 min. Meanwhile, cover bottom of 8-inch square pan with graham squares, overlapping as needed to form even layer.
• Stir COOL WHIP into pudding; spread half over graham squares in pan. Cover with 10 of the remaining graham squares. Repeat layers of pudding mixture and graham squares.
• Refrigerate 3 hours. Spread with BAKER'S ONE BOWL Chocolate Frosting.

ECLAIR CAKE

Steps:

• Stir pudding mix, whipped topping, and milk together in a medium bowl until well blended.
• Arrange a single layer of graham cracker squares in the bottom of a 13x9 inch baking pan. Evenly spread half of the pudding mixture over the crackers. Top with another layer of crackers and the remaining pudding mixture. Top with a final layer of graham crackers.
• Spread the frosting over the whole cake up to the edges of the pan. Cover, and chill at least 4 hours before serving.

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.

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.

GRAHAM CRACKER ECLAIR "CAKE"

Steps:

• Arrange 10 graham squares, overlapping slightly, in an 8 inch square baking pan.
• In a large bowl, pour milk and then add dry pudding mix and beat with wire whisk for 2 minutes or until well blended. Let stand 5 minutes or until thickened.
• Gently stir in whipped topping into pudding mix until well blended.
• Spread half of the pudding mixture onto the graham squares in the pan.
• Top with another 10 graham squares and then remaining pudding mixture.
• Top with the remaining 10 graham squares.
• Refrigerate for a minimum of 3 hours.
• Spread with chocolate frosting just before serving.