Chocolate Eclair Dessert

This has got to be one of the easiest yet most divine desserts I’ve ever made.  It hits all the notes of sweet, creamy, crunchy and chocolate-y.  The best part about it is there’s no cooking involved.  It’s just really easy to assemble, but you certainly don’t have to tell your friends or family that.

Start by making the vanilla pudding from a box.  Whisk until thick and creamy.

Fold in the store-bought whipped topping.

Butter a pan and puzzle piece together some graham crackers.

Layer the pudding mixture and crackers, using an off set spatula to smooth everything out.  Lick fingers as needed.

Melt together bittersweet chocolate, heavy cream and butter.  What’s bad about that?

Nothing!

After three layers of graham crackers, pour on the chocolate ganache.  It should be thin enough to pour and cover the whole pan easily.

Here’s the beautiful layered shot.  Sprinkle some toffee bits for crunch and it’s ready for the fridge.

After a few hours or overnight in the fridge, what you’ll get is a decadent dessert that pleases adults and children alike.  The graham crackers turn soft and creamy.  The vanilla pudding mixture is just sweet enough to balance the bitterness of the chocolate.  And then the toffee chips on top give it just the right amount of crunchy texture.

This turned out to be one of my favorite new desserts of the summer.  Mostly because it did not require turning on the oven, but even more so because of the taste, yummers!

Chocolate Éclair Dessert

Cake:

1 (1-pound) box graham crackers

2 (3 1/4-ounce) boxes instant French vanilla pudding

3 1/2 cups milk

1 (8-ounce) container frozen whipped topping, thawed

Toffee bits

 

Ganache:

1 ½ cups semisweet chocolate chips

1 cup heavy cream

2 tablespoons butter

 

Butter the bottom of a 9×13 inch pan. Line the pan with whole graham crackers. In a bowl, mix pudding with milk; beat at medium speed for 2 minutes. Fold in whipped topping. Pour half the pudding mixture over graham crackers. Place another layer of whole graham crackers on top of pudding layer. Pour over remaining half of pudding mixture and cover with another layer of graham crackers.

For ganache, combine ingredients in a microwave-safe bowl and heat for 1 minute and stir.  Continue in 30 second intervals and stir until melted and glossy.  Pour ganache over the cake  and refrigerate for at least 4 hours or overnight.

7 thoughts on “Chocolate Eclair Dessert

  1. Karen!! I’ve seen your beautiful face on Facebook before, but barely realized you had a blog. As you know, I am NOT the cooking kind. I’m known for making cute “girly” bows, not for my skills in the kitchen. With that said, I hope to find some inspiration here. This dessert is just my style …”NO COOKING INVOLVED” and “EASY TO ASSEMBLE”. Right up my alley!

  2. Hello Karen! Our mutual friend Fanny sent me to your blog via this recipe suggestion. It looks fantastic and I can’t to try it. I wanted to stop by and let you know that I love your blog, especially the pictures with the recipes. I’m not so handy in the kitchen, but looking at your posts gives me confidence to try things out. You’ve written everything in great detail and step-by-step. It looks great!

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