Chocolate Eclaire Dessert

Chocolate Eclaire Dessert

This recipe contains Gluten Free notes


  • Filling:
  • 2 (3.5 oz.) boxes vanilla instant pudding
  • 3 c. milk
  • 1 (12 oz.) container Cool Whip
  • Graham crackers (GF use GF graham crackers)
  • Topping:
  • 1/3 c. cocoa
  • 1 c. sugar
  • 1/4 c. milk
  • 1 stick butter (or margarine)
  • 1 tsp. vanilla


  1. For the filling:
  2. Mix pudding and milk; beat. Stir in Cool Whip.
  3. Place a layer of graham crackers in the bottom of a 9x13" dish. Spread 1/2 of the pudding mixture over the graham crackers. Repeat with another layer of graham crackers and pudding; then top with a final layer of graham crackers.
  4. For the topping:
  5. Bring cocoa, milk, and sugar to a full rolling boil; boil about 1 minute, stirring very frequently. Remove from heat and cool one minute. Add butter and vanilla; stir until butter is melted.
  6. Pour chocolate topping over the top layer of graham crackers.
  7. Refrigerate over night.