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
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
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
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.