NO-BAKE CHOCOLATE ECLAIR CAKE
Chocolate graham crackers layered between creamy vanilla custard, topped with chocolate glaze. Very rich and habit forming. Everyone I have made this for has fallen in love with it!
Provided by Linda Rex
Categories Desserts Chocolate Dessert Recipes
Time 2h25m
Yield 12
Number Of Ingredients 9
Steps:
- In a large bowl, combine pudding mix and 3 cups milk; mix well. Fold in whipped topping and beat with mixer for 2 minutes.
- In a buttered 9x13 inch baking dish, spread a layer of graham crackers on the bottom of the dish.
- Spread 1/2 of the pudding mixture over crackers, then top with graham crackers. Spread remaining pudding over crackers; top second pudding layer with another layer of crackers.
- To make topping: In a medium saucepan over medium-high heat, combine 1/4 cup milk, cocoa and sugar and allow to boil for 1 minute; remove from heat and add butter and vanilla. Mix well and cool.
- Pour sauce over graham cracker layer and refrigerate until set; serve.
Nutrition Facts : Calories 413.7 calories, Carbohydrate 65.2 g, Cholesterol 10.4 mg, Fat 15.4 g, Fiber 2 g, Protein 4.8 g, SaturatedFat 10.4 g, Sodium 385.3 mg, Sugar 49.7 g
CHOCOLATE ECLAIR DESSERT
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
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
CHOCOLATE ECLAIR CAKE
My favorite person in the world, my second mom Patty, gave me this easy and delicious recipe. Its the best.
Provided by mspms
Categories Desserts Chocolate Dessert Recipes
Time 12h20m
Yield 24
Number Of Ingredients 5
Steps:
- Line the bottom of a 9x13 inch baking pan with graham crackers. In a large bowl, combine the milk and vanilla pudding according to directions on box. Fold in the whipped topping. Spread a layer of the pudding mixture over the graham crackers. Alternate the graham cracker and pudding layers up to the top of the pan. Cook the container of prepared frosting, uncovered in the microwave for 1 minute on half power. Pour over the top of the cake. Refrigerate for at least 12 hours before serving.
Nutrition Facts : Calories 265.1 calories, Carbohydrate 40.3 g, Cholesterol 3.3 mg, Fat 10.8 g, Fiber 0.6 g, Protein 3.1 g, SaturatedFat 5.9 g, Sodium 287.2 mg, Sugar 29.2 g
CHOCOLATE ECLAIR GRAHAM DESSERT
Patricia Pruett of Pueblo West, Colorado shares this smaller and easier version of the sweet classic. The vanilla filling sets beautifully, complementing the graham cracker crust and luscious chocolate coating.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 229 calories, Fat 7g fat (4g saturated fat), Cholesterol 6mg cholesterol, Sodium 284mg sodium, Carbohydrate 40g carbohydrate (28g sugars, Fiber 0 fiber), Protein 2g protein.
CHOCOLATE ECLAIRS
Provided by Food Network
Categories dessert
Time 3h55m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Filling: In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 15 minutes. In a bowl, whisk the egg yolks and sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the saucepan. Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least 2 hours or until ready to serve. The custard can be made up to 24 hours in advance. Refrigerate until 1 hour before using.
- Pastry: Preheat the oven to 425 degrees. Line a sheet pan with parchment paper. In a large saucepan, bring the water, butter, salt and sugar to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat. Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated, 30 to 60 seconds. Return to the heat and cook, stirring, 30 seconds. Scrape the mixture into a mixer fitted with a paddle attachment (or use a hand mixer). Mix at medium speed. With the mixer running, add 3 eggs, 1 egg at a time. Stop mixing after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add the remaining 1 egg and mix until incorporated.
- Using a pastry bag fitted with a large plain tip, pipe fat lengths of dough (about the size and shape of a jumbo hot dog) onto the lined baking sheet, leaving 2 inches of space between them. You should have 8 to 10 lengths.
- Egg Wash: In a bowl, whisk the egg and water together. Brush the surface of each eclair with the egg wash. Use your fingers to smooth out any bumps of points of dough that remain on the surface. Bake 15 minutes, then reduce the heat to 375 degrees and bake until puffed up and light golden brown, about 25 minutes more. Try not to open the oven door too often during the baking. Let cool on the baking sheet. Fit a medium-size plain pastry tip over your index finger and use it to make a hole in the end of each eclair (or just use your fingertip). Using a pastry bag fitted with a medium-size plain tip, gently pipe the custard into the eclairs, using only just enough to fill the inside (don't stuff them full).
- Glaze: In a small saucepan, heat the cream over medium heat just until it boils. Immediately turn off the heat. Put the chocolate in a medium bowl. Pour the hot cream over the chocolate and whisk until melted and smooth. Set aside and keep warm. The glaze can be made up to 48 hours in advance. Cover and refrigerate until ready to use, and rewarm in a microwave or over hot water when ready to use.
- Dip the tops of the eclairs in the warm chocolate glaze and set on a sheet pan. Chill, uncovered, at least 1 hour to set the glaze. Serve chilled.
LITE CHOCOLATE ECLAIR DESSERT
A friend made this receipe for a carry in at work. It was delicious. I asked for the recipe and made my own lighter version of it. It really does need to refrigerate for at least 6 hours to soften the crackers so plan ahead.
Provided by kline77
Categories Dessert
Time 10m
Yield 15-20 serving(s)
Number Of Ingredients 5
Steps:
- Prepare pudding according to package directions.
- Fold in the container of lite cool whip.
- Line the bottom of a 9x13 pan with the graham crackers.
- Spread half of the pudding mixture on top of the graham crackers.
- Put another layer of graham crackers.
- Spread remaining pudding mixture on top
- Put another layer of graham crackers
- Microwave frosting for 20-30 seconds to thin slightly.
- Pour/spread over the top of the graham crackers.
- Refrigerate for 6-8 hours to allow graham crackers to soften.
EASY ECLAIR DESSERT
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
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
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
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.
CHILLED CHOCOLATE ECLAIR DESSERT
This recipe makes enough to feed a crowd and at 3 WW points you can't go wrong. The prep time is so high because this recipe needs to be made the night before.
Provided by Audrey M
Categories Dessert
Time P1DT10m
Yield 18 serving(s)
Number Of Ingredients 6
Steps:
- Place 8 graham crackers in bottom of 9x13 baking dish.
- Mix vanilla pudding and 3 cups skim milk, let sit 2 minutes.
- Gently fold in Cool Whip.
- Pour half of vanilla pudding on graham crackers.
- Top with another 8 graham crackers.
- Pour remaining vanilla pudding over graham crackers.
- Top with last 8 graham crackers.
- Mix the chocolate pudding mix with 1 1/2 cups skim milk, let sit 2 minutes.
- Spread over graham crackers.
- Let sit overnight in refrigerator to soften the graham crackers.
Nutrition Facts : Calories 30.8, Fat 0.2, SaturatedFat 0.1, Cholesterol 1.2, Sodium 81, Carbohydrate 4.7, Fiber 0.1, Protein 2.5
CHOCOLATE CREAM ECLAIR DESSERT (LOWER FAT)
A fabulous-tasting lower fat creamy dessert, with a great chocolate topping. Plan ahead this dessert needs to chill in the refrigerator for 4-5 hours. Prep time includes chilling time.
Provided by Kittencalrecipezazz
Categories Dessert
Time 5h
Yield 1 13x9 inch pan
Number Of Ingredients 10
Steps:
- In a bottom of a 13 x 9" baking dish, arrange 7-1/2 graham crackers in a dish coated lightly with butter or cooking spray.
- In a bowl, combine 3 cups milk, pudding mix and the cream cheese; beat at low speed of an electric mixer for 1 minute, or until thick; fold in Cool Whip topping.
- Spread half of the pudding mixture over graham crackers.
- Top with another 7-1/2 graham crackers sheets.
- Repeat the procedure with the remaining half of pudding mixture and 7-1/2 more of the graham crackers.
- In a bowl, combine 1/4 cup milk, softened butter, honey and melted chocolate; beat well with a mixer.
- Gradually add in icing sugar to milk mixture, and beat well.
- Spread the chocolate mixture glaze over the graham crackers.
- Cover the dessert and tent with foil; chill 4-5 hours before serving.
Nutrition Facts : Calories 5600.9, Fat 240, SaturatedFat 145.1, Cholesterol 355.7, Sodium 6517.9, Carbohydrate 817.5, Fiber 20.6, Sugar 609.6, Protein 81.7
CHOCOLATE ECLAIR DESSERT
"My father, who's diabetic, loves chocolate and baked goods," explains Owen Jack Hiatt of Colorado Springs, Colorado. "Our whole family can enjoy this beautiful mouthwatering dessert."-Owen Jack Hiatt, Colorado Springs, Colorado
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 15 servings.
Number Of Ingredients 8
Steps:
- In a saucepan, bring water and butter to a boil, stirring constantly until butter is melted. Reduce heat to low; add the flour. Stir vigorously with a wooden spoon until mixture leaves sides of pan and forms a smooth ball. Remove from the heat. , Add eggs, one at a time, beating well after each addition until the batter becomes smooth. Spread into a greased and floured 13-in. x 9-in. baking pan. Bake at 400° for 30 minutes or until puffed and golden. Immediately remove from pan and cut in half horizontally. Cool completely. , For filling, beat the pudding mix, milk and cream cheese in a bowl until smooth. Just before serving, place bottom eclair layer on a serving platter; cover with filling. Replace top layer and drizzle with chocolate syrup.
Nutrition Facts : Calories 175 calories, Fat 10g fat, Cholesterol 65mg cholesterol, Sodium 312mg sodium, Carbohydrate 15g carbohydrate, Fiber 6g protein.
CHOCOLATE ECLAIR DESSERT
This is a wonderful "company" dessert. The puff pastry crust is light, and you may choose any flavor of pudding for the filling.It looks like you spent hours working on it, yet it is fairly easy and delicious!
Provided by SusanRW
Categories Dessert
Time 50m
Yield 18 serving(s)
Number Of Ingredients 9
Steps:
- Bring water and butter to a rolling boil.
- Remove from heat and add flour.
- Stir until forms ball.
- Add eggs, one at a time. Mix well after each.
- Put in greased 9 X 13 pan.
- Bake at 375 degrees for 30 - 35 minutes.
- Cool.
- Blend milk and cream cheese together.
- Mix in pudding mix.
- Cool.
- Add cool whip as top layer.
- Drizzle with chocolate syrup.
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