Chocolate Eclair Dessert

"Who would have thought something so easy could be so delicious!"
photo by Pam-I-Am photo by Pam-I-Am
photo by Pam-I-Am
photo by berry271 photo by berry271
photo by Pam-I-Am photo by Pam-I-Am
photo by Pam-I-Am photo by Pam-I-Am
Ready In:




  • 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.

Questions & Replies

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  1. This dessert was very easy to make and was a hit with my family. I used Chocolate Fudge frosting and it looked just like the dark chocolate you find on eclairs and tasted great.
  2. MMMMMMMM, YUMMMMYYYY...this was delicious!! It made quite a bit so everyone was very happy to take some home. I though the graham crackers would get soggy, and they were just right. Will definitely make again.
  3. I've made this desert for years. It is better with French Vanilla Pudding. Even better the next day.
  4. I crushed some of the graham crackers, mixed with some butter, pressed in the bottom and up the sides of my pan and baked for a few minutes to make a "crust". Then I followed the directions. Oops, I forgot, I also used the crushed gr. crackers to "fill in" the little gaps around the edges and in between on the graham cracker layer.
  5. This dessert is very easy to make and tastes GREAT!!!


  1. I can't believe I have not reviewed this recipe! It is always a hit with my family or pot lucks. The only thing I do that's different is I beat up some heavy whipping cream (1 pint) add about 4 or 5 T of powered sugar to it as it is beating and replace the cool whip with the whipping cream. Yummy. When I am really ambitious, I make the pudding from scratch using this Recipe #148727. Thank you Pear for a wonderful recipe.
  2. I make this all the time. This is something that once your friends taste it, when they have a party, instead of saying "bring a dessert" they request that you make this. Instead of using the frosting I make a chocolate ganache, using semi sweet chocolate chips and heavy cream. Just heat over a double boiler and pour over the top of the last layer of graham crakers. And if I don't have the heavy cream I used half and half which I always have in the fridge for coffee.
  3. This is one of my mother's recipes that we always request. It always turns out great. An alternative can be using a blueberry pie filing instead of the chocolate frosting. It is delicious either way.
  4. I used regular Vanilla pudding instead of instant, as we like it better. I also used homemade chocolate frosting instead of the canned. We used cinnamon graham crackers too. Delicious!
  5. My DH's grandmother used to make this exact recipe, and it has long been a family favorite. It is very rich, but super yummy and very easy to make. One tip: for even more eclair-like taste, use french vanilla pudding instead of regular vanilla. Its amazing!



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