I want to take a moment to apologize those of you who come here for my Gluten Free and Dairy Free recipes. I am throwing it out the window for this “Snack”urday! Mama needs some ooey gooey chocolate! 
I am always saving those “go to” recipes. The ones that you make to take to church on Sunday, or the family picnic, or the office party. The ones that are usually in one dish, but are so good everyone wants the recipe before you leave. Those are cherished recipes. The ones you pass down to your kids, and grand kids. Well, this is/was one of my Mama’s go to recipes. I think there was a time when I was younger that you could open the fridge and count on this Eclair dessert being in there. There was a lot of kids in and out of our house, and this fed a ton of us after school. The only problem was, if she made it for a specific reason (Office Party), and we didn’t know it. It may not be there when she needed it. 
Oops!
This is one of those wonderful desserts that you almost want to make ahead because it tastes better the longer it sits. The longer it is in the fridge the graham crackers get softened by the pudding and take on a wonderful cake consistency. Mmmm…. Well, I am having a hard time. I whipped up this deliciousness all of 10 minutes ago and I am trying to remind myself it gets better with time.
So, next time you have a picnic, or a social, or any old excuse to take a covered dish. Take this one! Your dish will come back spotless! Promise!
10 Minute Chocolate Éclair
10 Minute Chocolate Eclair Printable Version
- 1 Box Graham Crackers
- 2 (3 oz) packages instant vanilla pudding mix
- 3 cups cold milk
- 1 (8 oz) tub Cool Whip
- 1 Can of chocolate frosting
Directions
Line the bottom of a 13×9 baking dish with graham crackers.
In a large bowl whisk together the milk and pudding mix.
After mixed, whisk in the thawed cool whip.
Pour the pudding mixture over the Graham Crackers in the pan.
You know you are dying to lick the bowl...go ahead!
Top with another layer of Graham crackers.
Ice the top with the chocolate frosting.
Refrigerate overnight or for at least 4 hours. Serve!
Can’t get enough “Snack”urday?? Check out more of my “Snack”urday posts!
I am linking this one up over at www.lifeasmom.com! Check out that site for her great recipe linky!
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About Amanda @ A Few Short Cuts
oh … that does look good and I think it may qualify for the Rock Star Status group (teens) … Don’t suppose it’s sort of low in carbs for my diet is it?
Thanks for sharing
Amanda!
All of my kids are excited about me making this! I have most of the ingredients thanks to last weeks Publix sale!
This sounds wonderful! Thank you for sharing.
I make this all the time. You are correct in saying that when you make it and take it to church or work you will get the question “how did you make that, can I have the recipe? Instead of just uding plain vanilla instant pudding, try the “french” vanilla. It is much much better. I also make my chocolate icing. It is make with vanilla, karo syrup, sugar and butter. It makes the top layer of grahmn crackers softet. I have alos bought the hersheys syrup and used it.. Just drip it on top..
I’m bringing this one to the potluck on Sunday – sounds fast, easy and yummy!