Eclair Chocolate Pudding

Hey Everyone!  Here is another great recipe.  This is a great dessertto take to a summer potluck/picnic.  It keeps well in the fridge, and is better the next day!  Another tip–feel free to use sugar free pudding, nonfat milk, fat free grahams and sugarfree/fat free cool whip for a low-cal healthier option that still tastes yummy!  If you are in a time crunch, you can use chocolate syrup instead of making your own chocolate topping.  It’s good—but making your own is super delicious and worth the effort in my opinion.


1 pkg.  (3.4 oz.)  Vanilla Flavor Instant Pudding
2cups  cold milk, divided
1 tub  (8 oz.) COOL WHIP Whipped Topping, thawed
22 graham crackers
1pkg.  (4 oz Unsweetened Chocolate
¼ cup  butter
1-1/2 cups  powdered sugar


  • BEAT pudding mix and 1-3/4 cups milk in large bowl with whisk 2 min. Stir in cool whip. Layer about 1/3 of the grahams and half the wool whip mixture in 13×9-inch pan, breaking grahams as necessary to fit; repeat layers. Top with remaining grahams.
  • MICROWAVE chocolate and butter in medium microwaveable bowl on HIGH 1-1/2 min., stirring after 1 min. Stir until chocolate is completely melted. Add sugar and remaining milk; stir until well blended. Immediately spread over grahams.
  • REFRIGERATE 4 hours and serve!
  • For a fun option add maraschino cherries on top (place them so one will be in each square)

*adapted from kraft recipes