Fun Food Friday- Chocolate Eclair Dessert

This is one of our favorite desserts in the Bussis household.  And it's super easy to make and as I discovered, it's something you can make even if your power goes out. :)  The only change I had to make was I actually had to light the stove with a lighter :).  The only other problem I ran into making this with no power was I discovered the natural lighting in my kitchen is terrible so that's why you get either really bright pictures because I had to use the flash (over by the stove) or not so bright pictures because I couldn't have the lights on. :)  And thankfully the power turned on soon after so the refrigerator could stay cold. :) 

Ingredients: Milk, French Vanilla Pudding, Cool Whip, Graham Crackers, Bakers Unsweetened Chocolate Squares, Vanilla, Butter, Light Corn Syrup, Powdered Sugar

I always make the chocolate topping first so it has a few minutes to cool before I put it on the top.  To make it, you put 2 unsweetened chocolate squares in a saucepan...

And 2 Tablespoons of butter

And melt together with low heat

You want to stir them so they don't burn as they melt

You want it to get all combined

Turn off the heat and add 2 Tablespoons of light corn syrup...

3 Tablespoons of milk...

1 teaspoon of vanilla...

and 1 1/2 cups powdered sugar

Stir very carefully (so you don't get powdered sugar all over the place as you can see I did)

Until nice and smooth.  Let the chocolate cool while you make the rest of the dessert.

For the filling pour 3 cups of cold milk into a bowl

Add 2 small packages of French Vanilla instant pudding

And whisk until all combined

Get your spatula ready...

And to the pudding mixture add an 8 ounce container of Cool Whip

Stir together...

Until all combined and nice and smooth

Now I find the rectangle tuperware to be the best container to make this dessert in because then the graham crackers fit in it perfect, but any 9x13 pan will do.  To the bottom of the dish put a single layer of Graham crackers

Add 1/2 of the pudding mixture to the top of the graham crackers...

and spread evenly

On top of the pudding mixture add another single layer of graham crackers...

until it is all covered

If you have extra pieces of graham crackers, it's very tasty to dip them in the pudding mixture :)

Pour the rest of the pudding mixture on top of the graham crackers...

and spread evenly

This is the point where you are done with the pudding spatula so go ahead and clean it off :)

Cover the pudding mixture with one more single layer of graham crackers

Then go grab your chocolate topping and pour it over the graham crackers

And spread it out evenly

I love putting it in a clear container because then you can see the goodness inside :)  You will want to refrigerate the dessert for at least 3 hours before digging in, I like to make it the day before so the graham crackers get nice and soft.

 

After waiting for it to reach it's peak goodness, go ahead and dig in :)

 

Chocolate Éclair Dessert

1 box graham crackers

 

Chocolate topping

2 squares unsweetened baking chocolate (I used Bakers)

2 Tablespoons butter

2 Tablespoons light corn syrup

3 Tablespoons milk

1 teaspoon vanilla

1 1/2 cup powdered sugar

 

Filling

2 small packages French Vanilla instant pudding

3 cups milk

1 (8oz) container Cool Whip

 

For the chocolate topping melt the chocolate squares and butter in a small saucepan over low heat.  Add the corn syrup, vanilla, milk and powdered sugar.  Mix well (but slowly so you don't get powdered sugar everywhere).  For the filling whisk together dry instant pudding and milk.  Fold in cool whip.  Line a 9x13 pan with graham crackers.  pour half the pudding mixture over crackers, covering evenly.  Lay another layer of graham crackers over mixture.  Spread the other half of the pudding mixture over graham cracker lay.  Cover with a third layer of graham crackers.  Pour chocolate mixture over this last layer and spread evenly to cover.  Refrigerate 3 hours or overnight.