Ingredients for Chocolate Eclair Dessert
- 2 (3.4 ounce) packages Jello Instant Vanilla Pudding Mix
- 4 cups milk
- 1 (16 ounce) container Non Dairy Whipped Topping, thawed
- 1 1/2 packages graham crackers
- 1 (16 ounce) container chocolate frosting
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How to Make Chocolate Eclair Dessert
- In a large bowl, whisk together 1 (5.1 ounce) package instant vanilla pudding mix and 2 cups cold milk until smooth and creamy.
- Gently fold in 1 (8 ounce) container of whipped topping until just combined.
- Line a 9x13 inch baking pan with one layer of graham crackers.
- Spread half of the pudding mixture evenly over the graham crackers.
- Place a second layer of graham crackers on top of the pudding.
- Spread the remaining pudding mixture over the second layer of graham crackers.
- Top with a third layer of graham crackers.
- In a microwave-safe bowl, heat 1 (16 ounce) container of chocolate frosting in 30-second intervals, stirring until softened and spreadable.
- Spread the softened frosting evenly over the top layer of graham crackers.
- Cover the pan with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the dessert to set completely.
- Cut into squares and serve chilled.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
175g
Fat
48g
Carbs
23g
