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Chocolate Eclair Dessert

Chocolate Eclair Dessert
3 votes, 5.00 avg. rating (94% score)

Yield: 12 servings

This chocolate eclai dessert recipe is so easy, and so good. Make it the day before serving, so it has time to chill.


  • Filling:
  • 2 packages (3 ounces each) instant French vanilla pudding
  • 3-1/2 cups milk
  • 1 container (8 ounces) Cool WhipTopping:
  • 2 cups confectioners' sugar
  • 2 ounces semisweet chocolate, melted
  • 2 tablespoons butter or margarine, at room temperature
  • 2 tablespoons milkLining:
  • 1 package (16 ounces) graham crackers


To make the filling, combine the pudding and milk. Beat until thick. Fold in the Cool Whip. Set aside.

To make the topping, combine the topping ingredients and beat until smooth. Set aside.

Line an ungreased 9-inch by 13-inch baking pan with whole graham crackers. Add half the filling mixture. Cover with a layer of graham crackers. Cover with the remaining filling and top with more graham crackers. Spread the topping over all. Chill overnight.

Updated Thursday, May 23rd, 2002

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3 Responses to Chocolate Eclair Dessert

  1. Anonymous January 20, 2003 at 11:08 am #

    I took this to church and it was a big success.

  2. Rachael Ceffaratti April 26, 2003 at 9:53 am #

    I tasted this at a church dinner and was so happy to find the recipe on your Web site. I made it for my church and everyone loved it.

  3. Louise Crossman February 3, 2011 at 12:37 pm #

    Have been making this since the 80s and always rave reviews. A word of warning!!!!!! DO NOT USE RAW MILK!!! It makes the whipped topping/pudding mix taste like soap. Don’t ask how I know, I was a dairy farmer and we used the milk right out of the tank. Yuck!!!

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