Graham Cracker Chocolate Eclairs

By The Big Cheese on March 02, 2005

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    1. 2 (3 1/2 ounce) boxes French vanilla instant pudding
    2. 3 cups cold whole milk
    3. 1 (14 ounce) boxes graham crackers
    4. 1 (8 ounce) containers frozen whipped topping, defrosted


    1. 4 tablespoons cocoa powder
    2. 1 1/2 cups confectioners' sugar
    3. 2 tablespoons unsalted butter
    4. 2 teaspoons corn syrup
    5. 1 teaspoon vanilla extract
    6. 3 tablespoons milk


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