I. LOVE. CHOCOLATE. ECLAIRS.
Which is one reason why it took me so long to try this recipe. French vanilla pudding and graham crackers? There’s no way that combination could yield anything that even remotely resembled my beloved eclairs (or so I thought).
Thankfully I got over myself and made the recipe because it really is almost exactly like a chocolate eclair–so similar I was truly amazed. I don’t know how it’s possible, but I’m too busy eating them to try and figure it out. Even my husband, who didn’t think he liked eclairs, ate two helpings of this desserts, so either it’s different enough that anyone can enjoy it or he was just delusional…which is more likely to be true. I mean, is it even possible to not like eclairs? I think not.
Without further ado, I present to you the recipe that’s been floating around so long who knows where it originally came from. My source is the great baking legend herself, Marina Castle (aka Food Editor).
Chocolate Eclair Squares
Splendour In My Kitchen by Marina Castle
1 (14.4 oz) box honey graham crackers
2 (4 oz) boxes French vanilla instant pudding mix
2 3/4 c whole milk
1 (8 oz) container Cool Whip
6 T cocoa powder
2 T vegetable oil
2 T light corn syrup
2 t vanilla extract
3 T butter, softened
1 1/2 c powdered sugar
3 T whole milk
Blend pudding mixes with milk until thickened, then beat in Cool Whip. Butter a 9×13 inch pan. Arrange crackers in a single layer on the bottom. Pour half the pudding mixture over the top and cover with another layer of graham crackers. Cover them with the other half of the pudding mixture and finish with a final layer of graham crackers. Refrigerate for 2 hours.
Blend all topping ingredients well, then spread over the top of the dessert. Refrigerate overnight and cut into 12 squares to serve.