Faust Family Famous Recipes

Chocolate Cream Éclair Pudding
Diana Holland Faust

 

Make in a long dish, 8x11 or 9x13. Line bottom of dish with graham crackers, placing end-to-end, and filling in solid.

Mix 2 boxes instant French vanilla pudding (3 boxes if using larger 9x13 dish) with 2 cups milk (3 cups if using larger size dish and 3 boxes). Whisk or gently fold in 8 ounces Cool Whip (12 oz. for larger size).

Make chocolate topping by combining:
1 cup sugar
1 stick butter
1/3 cup cocoa
1/4 cup milk
(If you are making the larger amount, increase these ingredients by about 50%; e. g., 1 1/2 c sugar, 1 1/2 sticks butter, etc.)

Stir as you bring to a boil and boil for 1 minute or less.
Let cool for a minute or two.
Add 1/2 to 3/4 teaspoon good vanilla.

Pour half of pudding mixture over graham crackers in bottom of dish.
Make another layer of graham crackers.
Pour rest of pudding mixture over 2nd layer of graham crackers.
Make a 3rd layer of graham crackers on top.
Pour warm chocolate topping over all.
Cover and put in refrigerator for at least 24 hours before serving.

Notes:
Use plain, not cinnamon, graham crackers. Can use low-fat graham crackers.
Can use fat-free, sugar-free pudding mix and skim milk, and low-fat whipped topping to make this a very low fat dessert.


Make 24 hours before serving at a minimum. Make two days ahead if possible.
Serve as you would serve a pudding: fruit bowls or compotes are best because there will be chocolate syrup in the bottom. Dessert plates work, too.
               

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Published 20 June 1996    -   This page was last updated 12/28/16 04:35 PM