With layers of graham crackers and fluffy vanilla pudding, this classic No-Bake Chocolate Eclair Dessert is creamy, delicious, and comforting. And it's ALWAYS a big hit!
I've actually posted this deliciously creamy, comforting No-Bake Chocolate Eclair Dessert before. Back in the first couple of months of the blog. When I had like 2 followers. And I had absolutely no idea what I was doing. (Not that I really know what I'm doing now, either ... but I have learned at least a little bit in the past year!) So since this is one of my all-time favorites, I decided it was worthy of posting again.
And now back to our No-Bake Chocolate Eclair Dessert.
I mean seriously, can you say comfort food? And super easy? And super yummy? And chocolate-y??
Well, all those things are wrapped up together in this one creamy dessert.
With layers of graham crackers and fluffy vanilla pudding, this classic dessert is creamy, delicious, and comforting. And it's ALWAYS a big hit!
This is one of those been-around-forever recipes. Somehow, though, I didn't learn about it until just a couple of years ago. I was introduced to it by my mother-in-law, and after just one bite, I knew exactly why it's been around forever. Because it just plain tastes so good!
Just look at those gorgeous, creamy layers. And a fudgy chocolate topping sure doesn't hurt.
Now, I love to bake, and I certainly don't shy away from complex dessert recipes. But sometimes I want something tasty that just so happens to be easy, too.
This creamy dessert sure fits the bill when it comes to the easy category.
For this No-Bake Chocolate Eclair Dessert, you simply start with graham crackers
, instant vanilla pudding, and Cool Whip
. Mix the pudding and Cool Whip together - then resist the urge to dive in with a spoon and eat it all up at this point ... wait for the final product ... it's worth it, I promise.
, instant vanilla pudding, and Cool Whip
. Mix the pudding and Cool Whip together - then resist the urge to dive in with a spoon and eat it all up at this point ... wait for the final product ... it's worth it, I promise. I love to bake, and I certainly don't shy away from complex dessert recipes. But sometimes I want something tasty that just so happens to be easy, too. This creamy dessert sure fits the bill when it comes to the easy category.
Then layer this fluffy pudding mixture with the graham crackers. You just lay the whole graham cracker sheets in the pan and spread them with the pudding. How easy is that?
Once you're done your graham cracker
and pudding layers, boil together some sugar with cocoa and milk, and then add butter and vanilla.Pour all that chocolatey yumminess over the top graham cracker layer.
Now lick the spoon ... and the pudding bowl ... you deserve it.
Refrigerate the dessert over night, and then dig in!
You'll be surprised how yummy and satisfying this super-simple concoction is. It's totally fabulous for pot-lucks.
And in our house it's not at all relegated to dessert ... Mark says it makes a great breakfast. I certainly wouldn't know what he's talking about on that, though. Okay, okay ... I may be fibbing about that ...
Check out these other super tasty no-bake desserts:
Thank you for stopping by The Kitchen is My Playground. We'd love to have you back soon!
Yield: 10-12 servings
No-Bake Chocolate Eclair Dessert
With layers of graham crackers, fluffy vanilla pudding, and fudgy chocolate topping, classic No-Bake Chocolate Eclair Dessert is creamy, delicious, and comforting. And it's ALWAYS a big hit!
Prep time: 25 MinCook time: 10 MinInactive time: 8 HourTotal time: 8 H & 35 M
Ingredients
Filling:
- 2 (3.4 oz.) boxes vanilla instant pudding
- 2 1/2 c. milk
- 1 (8 oz.) container Cool Whip non-dairy whipped topping (or 3 c. homemade whipped cream)
- 1 (14.4 oz) box graham crackers
Chocolate Topping:
- 1/3 c. unsweetened cocoa powder
- 1 c. granulated sugar
- 1/4 c. milk
- 1/2 c. butter (1 stick)
- 1 tsp. vanilla extract
Instructions
Prepare the filling:
- Combine dry pudding mix and 2 & 1/2 cups milk; beat until well mixed. Stir in Cool Whip.
- Place a layer of graham crackers in the bottom of a 9x13" dish.
- Spread 1/2 of the pudding mixture over the graham crackers. Repeat with another layer of graham crackers and pudding; then top with a final layer of graham crackers.
Prepare the chocolate topping:
- In a medium-sized saucepan, bring cocoa, milk, and sugar to a full rolling boil; boil about 1 minute, stirring very frequently.
- Remove from heat and cool one minute. Add butter and vanilla; stir until butter is melted.
- Pour chocolate topping over the top layer of graham crackers. Spread evenly to completely cover graham crackers.
- Cover dessert and refrigerate over night.
TRACEY'S NOTES:
- Keep in mind when making this, No-Bake Chocolate Eclair Dessert must chill overnight to set and allow the layers to meld.
- When making the chocolate topping, be sure to let the mixture come to a full rolling boil. Otherwise, it will stay too soft and runny on top of the dessert -- rather than setting into a nice fudgy layer.
- Enjoy! (Seriously, enjoy! ... this stuff is soooooo good.)
Images and text ©The Kitchen is My Playground
Affiliate links are included in this post. I receive a small amount of compensation for anything purchased from these Amazon.com links, at no additional cost to you.
I LOVE the ingredients!
ReplyDeleteLooks Delish! Do u think it would work If I topped with with dark chocolate ganache? Or would it melt it in some way?
ReplyDeleteThanks
You could totally top this with dark chocolate ganache! The topping in the original recipe goes on while it's still hot, so no, the warm ganache wouldn't melt anything at all. I think it would taste dee-lish.
DeleteAwesome! Thank you!
DeleteThis IS a ganache that it describes.
DeleteI have actually made this like a thousand times, and I use a can of chocolate frosting melted in the microwave and just pour over top evenly. You dont need the whole can. After it cools it the fridge overnight it makes such a beautiful glaze. Also, I use french vanilla pudding and it taste so much better.
ReplyDeleteThanks for the tips, Crystal! I'll have to give it a whirl with the French Vanilla pudding.
DeleteI saw this on Pintrest and had to try it. Before I read this post I thought that I would use french vanilla pudding rather than vanilla. I wasn't sure if I could. Now that I have read this post I'm glad I did it. I just made this dessert and it is in the fridge as I am writing this. I can't wait to try it!
DeleteI use lemon pudding and french vanillaand 8 ouncesof sour cream that gives a better taste can of chocolate frosting melt in microwave
DeleteInstead of whole graham crackers, I always use a box of graham cracker crumbs and layer it in a bowl or trifle dish!
DeleteI make something like this, however, in the filling I add a small container of sour cream. It really makes it!
ReplyDeleteI'm new to cooking & baking. By cocoa, do you mean hot cocoa or cocoa powder? Thanks!
ReplyDeleteThe cocoa in this recipe refers to cocoa powder that you buy in the baking aisle of the grocery store. Hope that helps! Enjoy it!!
DeleteNot sure if you'll get this but...what can be substituted for the cocoa? I'm allergic to pure baker's cocoa. What about melted milk chocolate chunks or chips?
DeleteJoJo - several readers have suggested substituting a can of store-bought frosting or a jar of hot fudge for the chocolate topping. You could also make a thick chocolate ganache with chocolate chips melted with a bit of cream. Hope that helps!
Deletewhat can you replace pudding with?thanks!
DeleteYUM! I need to go check out your new page. And maybe it'll inspire me to update mine, it really needs it!
ReplyDeleteThis went straight to bookmarks! Great recipe, just great! Now, it's fridge dive time ;)
ReplyDeleteLooks heavenly ! Love no bake desserts & my teenage sons will surely agreed to that! YUM!
ReplyDeleteLove that it's no bake - always makes things more appealing! Pics look fab. :)
ReplyDeleteThank you, Nicola!
DeleteI love this dessert. It's amazing how good it tastes for how easily it comes together.
ReplyDeleteInstead of graham crackers, I use Keebler Town House crackers. Really seem like pastry after sitting overnight.
ReplyDeleteYum Yum Yum! What an easy to make dessert! Thanks for sharing.
ReplyDeleteI made this for a group dinner I am going to tonight and it was delicious (I made a little extra to try for myself first). It was absolutely delicious!!
ReplyDeleteSo glad it worked great for your group dinner, Melissa! I do the same thing when I make something to bring somewhere ... I make a small version so I can test it out, too. :-)
DeleteThis sounds so amazing & simple, too! I would love to have you link this up to my linky party that I have going on- if you have the chance! Have a great day (pinning this for future reference!)
ReplyDeletehttp://cookingwithkaryn.blogspot.com
This is a great dish to take to covered dishes. People love it. I've made it for several years. I also change up the pudding flavors. I've also lightened it up with sugar free pudding and low cal Cool Whip. At my house we use low fat or skim milk, so that was a given.
ReplyDeleteI agree with the sugar free pudding and Lite Cool Whip, Sue ... it's still great, even lightened up!
DeleteOkay, I am making this for SURE. This is totally my kind of recipe. Thank you!
ReplyDeleteMichael Ann
http://thebiggreenbowl.blogspot.com
Oh yum! And such a nice change from all the cooking and baking to a no bake treat! Would love for you to share this at http://iamaddictedtorecipes.blogspot.com/p/link-party.html
ReplyDeleteHave a great day! And thanks for re-posting!
Another of your recipes that is right up my alley, Tracey! Do the graham crackers turn almost cake-like? I make an icebox cake with chocolate wafers and whipped cream, that is refrigerated overnight as well, and the next day the layers of wafers have magically turned soft. I am definitely making your chocolate eclair dessert - my kids are going to flip!!
ReplyDeleteYes, Lisa - the graham crackers get all soft and cake-like. It's yummy!!!! ... JUST like the chocolate wafer cake you're talking about. My Mom and I make that cake, too. It's another delicious one!!
DeleteThanks for sharing at Scrumptious Sunday! I'm still drooling!
ReplyDeleteYummmmmmmm! I can't wait to make this. Thanks for the recipe :)
ReplyDeleteP.S. A quick question though, the graham crackers don't remain stiff after right? It's not difficult to cut through?
Paula - the graham crackers don't remain stiff ... they get all soft and cake-like after being refrigerated overnight. It's not at all difficult to cut through. If you make it, let me know how it goes for you!
DeleteThanks for the invite, and thanks for following, Mrs. Delightful! It's nice to 'meet' you.
ReplyDeleteThis is a good ol' southern recipe...it was always at church or get-togethers when I was younger. Somehow, Alex missed out on it. I showed him the post and he is dying to try it now. Thanks for the good memory!
ReplyDeletei want to try this. what milk should i use? is it evaporated milk or condensed?
ReplyDeleteYou can use any 'regular' milk ... whole, 2% or skim milk ... whichever you prefer!
DeleteI have made this before, it has been awhile & I could not find my recipe I'm so glad I found it on here.When I made it before I changed it from vanilla pudding to chocolate pudding & I put bananas in it I have to make 2 when I make this my oldest son wants bananas in his & my oldest Daughter don't like bananas the rest of my family likes both very good we all love it
DeleteCame upon this thru pinterest...I've been using this recipe for a few years as well, since my aunt taught it to me..since then i've started experimenting with banana pudding and adding banana slices in the layers....very yummy alternative!!!
ReplyDeleteIm making this to go with our Easter dinner! Looks delish!!! I love Pinterest!!
ReplyDeleteI had something like this as a kid. My mom called it ice box cake. Your's is definitely more elegant than what we had. Can't wait to try it. Thanks for sharing it on foodie friday, see you next week.
ReplyDeleteok sounds great but am in england can you describe pudding mix and cool whip so i can find english versions please the only pudding whip i can think of at the moment disintergrates after a few hours (add milk to powder whip like crazy get a mouse like pud) xx
ReplyDeleteI just checked with a U.S. friend of mine who's currently living in England. Apparently the closest equivalent to pudding mix is Angel Dream. (Or, she said to order Vanilla Jell-o Instant Pudding mix from an online website that offers some American grocery items.) There is no commercially-available equivalent for Cool Whip ... but Cool Whip is just commercially-prepared whipped cream. So, you can make your own whipped cream with double cream, some sugar, and a bit of vanilla (which my friend said would mean it's chantilly cream). Hope that all makes sense! If you try it with the substituations, I'd love to hear how it goes.
DeleteThis looks so delicious and I love how easy it is to make. I really like the chocolate on top! I will be pinning this for future use! Thanks for sharing at Showcase Your Talent Thursday. I hope to see you at the next party!
ReplyDeleteEclair's are my very favorite dessert. This sounds amazing!
ReplyDeleteThanks for linking up to Showcase Your Talent Thursday, you have been featured! http://whatscookinglove.blogspot.com/2012/05/showcase-your-talent-thursday-6.html
ReplyDeleteI'm going to make this soon but add an 8 ounce pkg. of cream cheese to the pudding mixture. I add cream cheese to my banana pudding and it makes it so much better!
ReplyDeleteMaking this today for a family get-together!
ReplyDeleteMy Mom LOVES eclairs, so I know she'll go crazy for this one.
Thanks for the recipe!
I have made this many times and everyone loves it & asks me for the recipe. Using frosting for the topping may be easier, but making the chocolate yourself is soooo much better!!! Also I use only the french vanilla pudding. You definately do need to make this a day in advance, so plan ahead.
ReplyDeleteNot everyone likes ganache, however.
DeleteI've also made this many times and am always asked for the recipe!! I use one box of cheesecake instant pudding and one box of french vanilla, mixed together. Make sure you put the final layer of graham crackers on top (between the last layer of pudding and the chocolate layer) - last time I got lazy and tried to pour the chocolate (warmed canned frosting) on top of a pudding layer - impossible to spread! haha This stuff is fantastic, though - and I'll have to try the homemade chocolate part!
ReplyDeleteAnyone tried using any substitutes for the graham crackers? I finally found one supermarket in Singapore that sells Honeymaid Honey graham crackers, but it was quite expensive..
ReplyDeleteAnyway will the honey graham crackers work as well? Thanks!
Yes, the honey graham crackers will work ... that's actually what I use. As for substitutes, I haven't tried anything other than graham crackers, but am thinking that any type of thin, slightly sweet (not super sweet) wafer-type cookie could work. Or perhaps lady fingers, which would make this a bit more tiramisu-like.
Deleteooh okay! thank you so much! i guess i will try to look for those substitutes u mentioned! if not i will just settle for the graham! thanks again! (:
DeleteI sooo want to try this, but as Im in Australia, we dont have Graham crackers, so will have to substiyute for something else and I really dont like canned whip cream, so I will just whip my own fresh cream. looking forward to it.
ReplyDeleteJust made this and it was such a hit...everyone wants the recipe. Thanks! Love the chocolate on top...so tasty.
ReplyDeleteI'm so glad! Thanks so much for coming back by and letting me know it worked great for you!!
DeleteHi! I used this recipe for office treats with a small modification: I used a mixture of melted Nutella and chocolate chips as the topping. Everyone loved it and quite a few people requested the recipe.
ReplyDeleteThank you for an awesome treat!
A sprinkling of sea salt on top of the chocolate before it sets makes this even better if you can believe it~ mmm salty-sweet goodness
ReplyDeleteI've been making this recipe for about 20 yrs! We call it Moon Pie and it's always been a big hit!
ReplyDeleteThis looks delicious. I have a link party on Wednesdays, and I would love it if you would link this post. It is called Wednesdays Adorned From Above Link Party. It runs from Wednesday to Sundays.
ReplyDeletehttp://www.adornedfromabove.com/
I hope to see you there. I would love for your to follow me also. I am a newer blog trying to get more followers.
Have a great Day.
Debi Bolocofsky
Adorned From Above
www.adornedfromabove.com
This truely is yummy.. n so easy... luv it .. thank you .. found it on pintrest
ReplyDeleteEasier way for topping is to use a can of milk chocolate icing and mix with a tad bit of milk mix well and pour over.
ReplyDeleteI have been making this for about 20 years...always a hit.however I made this about a month ago, by fluke I only had cinnamon graham crackers. OH MY! The BEST ever!! I have always used the canned frosting as several had mentioned.
ReplyDeleteMy aunt would make this all the time when we came over for Christmas dinner. It was always my favorite dessert! I wonder where it originally came from.
ReplyDeleteI tried making this but the chocolate topping didn't set too well. It's still kind of runny so for the next time I think I will just try heating up the can of icing like I've seen many people suggest on here. Tasted yummy though! :)
ReplyDeleteSorry to hear the topping didn't set well for you! You may have needed to cook it just a tad bit longer. Glad it still tasted yummy!!
DeleteI use Sanders hot fudge topping. And so easy. I also use one French van and one van.
DeleteThis looks fabulous! Thanks for sharing on Marvelous Mondays!
ReplyDeleteI made this today and used some tips from comment posters such as: I used French Vanilla pudding and topped it with chocolate ganache (my first time making ganache). It was phenomenal!!! I so can't wait to make this again!!!! Thanks so much for sharing!!!
ReplyDeleteThis is probably a stupid question, but do you prepare the pudding prior to mixing it with the whipped topping, or do you mix the powder with it?
ReplyDeleteYou mix the pudding powder with the 3 cups of milk and then combine it with the whipped topping. So, yes, ... prepare the pudding first ... but I think (if I'm recalling correctly!) it's with a little bit less milk than the pudding package calls for. Enjoy!!
DeleteMy chocolate topping did not come out right...but I will try this again for sure! Do you cover the container with the lid before you put it in the fridge?
ReplyDeleteShould I be using chopped chocolate for the ganache? The ganache was still soupy the next day and had soaked all the way through the top layer of graham crackers. Help LOL! It tasted great just looked a mess.
Hi, Joi! Sorry to hear your chocolate topping didn't come out right! No, you shouldn't be using chopped chocolate for the topping ... use cocoa powder. You probably needed to cook the topping more ... it's got to be at a full, rolling boil for 1 minute, stirring it while it's boiling. If the topping continues to give you trouble, use heated-up chocolate frosting like some other commenters have suggested. Enjoy!
DeleteThanks for the tip. I was afraid if I let it cook to long the chocolate would burn. It boiled...but didn't roll LOL! I will try again tonight and I'm sure it will be fantastic.
ReplyDeleteLet me know!! ... I so hope it works for ya this time!
DeleteI made this with half unsweetened almond milk and half dark chocolate almond milk ... because that's what I had in the fridge. It's delicious!
ReplyDeleteI use a container of Ready to Spread ( Dark Chocolate) for the top. Just heat in the microwave for 30 seconds, stir & continue to heat until liquid. Pour over graham cracker layer. Top w/ pecans & chill overnite.
ReplyDeleteI make this all the time. Instead of the vanilla pudding, I use one box of white chocolate and one box of cheesecake pudding. Then like others mentioned, I microwave a can of frosting and pour it over the top. Delicious!
ReplyDeleteI totally use Milk Chocolate Ganache with a recipe that is similar to this and its to DIE for!!! This is my go to recipe for desserts!
ReplyDeleteOh my goodness this looks amazing. I think I'm going to try it with cheesecake pudding since my hubby isn't fond of vanilla. Thanks so much for the recipe!
ReplyDeleteI just cannot do the cool whip part could I use real whipped cream maybe stabilized?
ReplyDeleteLooks great, love eclairs...
Yes, you could certinaly use real whipped cream, stabilized or unstabilized. If unstabilized, I think it would only last 2 days or so before it got kinda 'sad' ... but this dessert doesn't hang around much longer than that anyway since it's so yummy! Stabilized would probably 'hold' a little bit longer.
DeleteEnjoy!
Someone brought this to an office party recently and people went CRAZY for it! Who knew it would be so easy to make? I'm so glad I found your recipe...thanks for posting it.
ReplyDeleteMy grandmother, who passed over 8 years ago, had been making this since the 50s! I have cousins who think this is the best dessert ever. I've never seen it last longer than a day! Love your pictures, totally brings out just how delicious the desert is.
ReplyDeleteWill this still work if it doesn't sit over night? I'd like to make for a dessert we are going to tomorrow evening, but need to grab the ingredients in the morning.
ReplyDeleteUnfortunately, no. This is one of those desserts that needs to stand over night to let the ingredients get all friendly and squishy with one another.
Deletecan you sub whipped heavy cream for cool whip? can't stand it but dessert looks good.
ReplyDeletenevermind. just read all comments!
DeleteMy mother used to make this for my brother's birthday evry year. She passed away recently and I have b een searching for her recipe. I think she must have had it memorized because I could not find it anywhere. So simple. So good. Brings back good memories. Thank u for posting. Found u on pinterest.
ReplyDeleteLove this recipe! It has been in my family for over 20 years!!! The only difference is my great Grandma used her homemade chocolate frosting recipe for the topping. You could also use the pre made kind if you're in a hurry. I would definitely recommend making it the day before. Days 2 and 3 are my favorite, if it lasts that long! It lets all the flavors blend together and the Graham crackers are perfect! This is a must make dessert for everyone!
ReplyDeleteI am SO glad I stumbled upon this... This is almost identical to my grandmother's "secret" recipe of chocolate eclair pie. My family covets this recipe and does not share it with anyone (I guess the cat's out of the bag now..!), and it is the center of attention each Thanksgiving. Glad to see that other's enjoy it, too.
ReplyDeleteP.S. Try it with french vanilla pudding instead of regular vanilla... it's the best part! And using chocolate icing when in a pinch (you know, the kind in a can at the grocery store) makes it even easier and I like it better.
Do you let the chocolate cool first before pouring it over the crackers or pour it hot then let if cool before putting it in the fridge. I made this and pored it hot and put it straight in the fridge but the chocolate did not thicken.
ReplyDeleteHi, Cathy! You pour the chocolate on top of the graham crackers immediately ... while the chocolate topping is still hot. My suspicion for why the topping didn't set is that it needed to be cooked a bit more ... it's got to be at a full, rolling boil for 1 minute, stirring it the whole time while it's boiling.
DeleteI have made this for years but use the white chocolate pudding instead of vanilla. And I use cinnamon grahams. (the cinnamon just adds something) I also just heat up a can of frosting for 30 seconds and then spread it over the top.
ReplyDeleteAnd as a twist, for the holidays I use the jello pumpkin pudding, and top it with a cream cheese frosting. I am not sure which one is my favorite!!!!!
I have had this recipe for many, many years!! I LOVE IT! Don't make it enough because I would eat it all by myself!!
ReplyDeleteI just made this for thanksgiving and really enjoyed it. I was wondering though, if the chocolate topping is a bit gritty or if I messed up. It wasn't really noticeable, just to me because I cooked it, if that makes sense. Everyone loved it including me, I ate sooo much. I just noticed a bit of a grainy feel to the topping, any pointers? Maybe I cooked it wrong or that is just how it is. Either way, I will definitely make it again. Thanks for the not only easy dessert, but CHEAP!!
ReplyDeletewhat is a good substitute for vanilla pudding? Its very rare to find it here.God bless
ReplyDeleteI melt a can of chocolate fudge frosting and pour over the top. makes it even easier! :)
ReplyDeleteOh that looks so yummy and easy to make. And I am sure that it makes a great breakfast, at least I know that is what my husband would do with it. LOL. ;)
ReplyDelete3 c. milk, does the c stands for cup?
ReplyDeleteYes, c. stands for cup. Enjoy!
Deletehow if i didn't add vanilla for the topping but the others still add in? does that make any difference? only the taste difference? or without the vanilla the topping wont success? thank you.
ReplyDeleteThe topping will still work without the vanilla, but it will alter the taste a bit. Enjoy!
ReplyDeleteI scanned through the comments and didn't see anyone mention this.... My grandmother used to put this in the freezer, instead of the fridge.... Don't know how long for .... But oh my goodness, it was divine and the texture was like a soft, scrumptious ice cream.
ReplyDeletethe cool whip can i use whipping cream? is the cool whip in watery of bubble state?
ReplyDeleteYes, you can substitute for the Cool Whip ... whip whipping cream with a bit of sugar to make homemade whipped cream, and then use it in place of the Cool Whip. Enjoy!
Deletethe cool whipped cream should be in watery state? or more to bubbly, creamy state?
ReplyDeletebecause when i bought the whipping cream, it's in watery state. should i freeze it before using ? and should i wait it to be liquid form when i take it out from freezer? or straight away use it when it's in solid from after taking out from freezer
ReplyDeleteThe whipping cream needs to be whipped to turn it into whipped cream. Don't freeze it ... just pour it into a mixing bowl, add about 3 tablespoons of granulated sugar or confectioners' sugar, and use an electric mixer on high speed to whip it until it's 'stiff'. You should be able to scoop up a bit with a spoon, tilt the spoon to the side, and the whipped cream still cling to the spoon rather than falling off. Hope that helps!
DeleteBy any chance do you live in England? If you do ... an English friend tells me that a chantilly cream is the closest substitute for Cool Whip.
Deletefyi,I'm from Malaysia. i'll have a try on the whipped cream.thank you :)
Deletefor my topping, it melts quite fast. is there any possible to make not to melt so fast?
Deleterefrigerate overnight. should i put it in the freezer?
ReplyDeleteNo, don't put it in the freezer. The refrigerator is perfect!
Deletemy eclairs didnot set quite well...i mean it was not holding shape when i cut it...any pointers???
Deletewhat kind of milk?evaporated milk?or fresh milk?thanks.. :)
ReplyDeleteRegular ol' fresh milk. Enjoy!
DeleteSo how the hell do you actually wait a whole night to eat it? I am going to try this but not sure if I have the will power to not eat it before it's set!
ReplyDeleteOh, it's so worth the wait!! The graham crackers get all soft and cake-like. You can do it, you can do it!
DeleteCould I use homemade whipped cream instead of Cool Whip? I really want to make it but i already have whipping cream in my fridge.
ReplyDeleteYes, you certainly could, Gabi. Enjoy!
DeleteI have the same recipe on my blog. ONE OF MY FAVORITES!!!! Stumbled :)
ReplyDeleteHow many does this serve?
ReplyDeleteDepends on how big you cut your pieces. :-) It's a 13x9" pan, so about 12 with 'smallish' pieces.
DeleteYumm-o! Love this recipe. I have one similar. Thanks so much for sharing on Two Cup Tuesday at Pint Sized Baker. Please stop by tonight and link up again!
ReplyDeleteThis looks wonderful! I bought all the ingredients today but have a quick question - Cool Whip comes in 8 oz containers and 16 oz containers. Did you just do the 8 oz since you said one 12 oz. container, or 1 and a half od the 8 oz?
ReplyDeleteYou'll be fine with just the one 8 oz. container. Enjoy!! (and I know you will ... 'cause this stuff is just so good.)
DeleteI've made it twice now and both times just used the 8oz container of cool whip. works just fine and it simply deeeelish...
DeleteI was playing around on Pintrest and found this. I happen to have all ingredients on hand and decided why not. I live alone and didn't want that much dessert available cause I know I would eat the whole thing all by myself. So I did the best I could and cut the recipe in half. I used an 8x8 glass Pyrex dish and 1 package of pudding, 1/2 container cool whip... ect... ect... even cut the chocolate topping in half. It's sitting in refrigerator waiting until tomorrow... Can not wait to come home from work tomorrow and see how it turns out! :-)
ReplyDeleteI've made this for Thanksgiving and Christmas family get-togethers. I love it! I use chocolate pudding and chocolate frosting in the can. I'm lazy that way. This is one of those dishes that everyone expects me to bring every year!!
ReplyDeletei live in the philippines and i cant find cool whip and jell-o pudding mix.. :( what cam i substitute?
ReplyDeleteSee my comment below about making your own pudding. You could try it with just making whipping cream and sweetening it. Make sure both the whipping cream and the pudding are fairly cool.
DeleteI freeze mine,I cut what I need about 20 min. before I serve and It keeps very well.I make this a lot in the summer.
ReplyDeleteOh, cool. I didn't even think about freezing it. Glad to hear that's an option!
Deleteis it ok to use the hershey chocolate powder?
ReplyDeleteYes, as long as it's Hershey cocoa ... that chocolate powder ... that you find in the baking aisle of the grocery store. (Not, say, any powder you would use to make chocolate milk or hot chocolate.) Hope that helps!
DeleteThis has become my go to recipe! Thank you!
ReplyDeleteKatie
godslittlegrace.blogspot.com
I, too, have made this dessert forever. Once I wanted to make it, but too late to keep it overnight in the refridgerator. My same day instructions are...make early in the morning. Follow the recipe, however when you put down the graham cracker layer, use a spray bottle full of water and spritzed the graham cracker layers until wet (not soaked). Then put it in the fridge and by dinner it's done!
ReplyDeleteMade this today for potluck and my pastor loved it so much that he requested I make it for this birthday party next weekend. I remember eating this as a little girl and its just as good as I remembered. I used French vanilla and sugar free cool whip. Will have to try the sugar free pudding next time. Thanks!
ReplyDeleteSo glad you and your pastor enjoyed it!!
DeleteOh my, this is good. Made it last night and served it at lunch today with my family, my sisters and their husbands and kids and my parents. It was a hit all the way around. So melting in your mouth good. I prefer making my pudding from scratch so this is what I did, 3 cups milk, 4 1/2 tbsp. cornstarch, 1/2 cup (rounded) sugar, 1 egg, bring to a boil and cool a little and then stir in the cool whip. The rest I did according to your recipe. I just made it again this evening since my husband hated that the left over dessert left the house.
ReplyDeleteI bet it's super yummy with homemade pudding. Thanks for sharing this method!
DeleteHello, sounds yummy. Can you describe the graham crackers please. I am from Aotearo/New Zealand, and I am hoping to match with similar here.
ReplyDeleteAlso the cool whip cream. Ok if I just whip some up, or it does come in a spray can.
Thank you
I was trying to figure out how to best describe graham crackers, when my husband suggested I link to wikipedia's description ... great idea! So, here's the link to a description - and it has a photo! http://en.wikipedia.org/wiki/Graham_cracker For the Cool Whip, it works totally fine to whip your own cream and use it ... Cool Whip is simply a commercially prepared whipped cream, but not the type that comes in the spray can. It's closer to homemade whipped cream in texture. Enjoy!
DeleteHello Tracey, I just wanted to tell you that this cake was a huge hit at the weenie roast we hosted this weekend. Everyone just loved it. I made it just as the recipe read. Thank you so much for sharing this great recipe!
ReplyDeleteKathy
from Vermont
I'm so glad, Kathy! And greetings from this native Vermonter to you! ... glad to have you reading along from my 'home' state. :-)
DeleteI just made this and it is sitting in my fridge right now teasing me until tomorrow night! Can't wait to try it! Thanks for posting!
ReplyDeleteI used to make this years ago! Everybody loves this desert. I have grand kids now and we just moved to NC to be close to them all so it's time for grand mom to breakout the recipe make this for them!!! Thanks for the reminder
ReplyDeleteThanks for sharing at Saturday Dishes - Pinned to my Saturday Dishes board! ~ Paula
ReplyDeleteI've been making pretty much the same thing since I was 13. Instead of using the chocolate topping, I used chocolate pudding mixed with cool whip. I'd alternate layers. Graham crackers, vanilla pudding/coolwhip mixture, graham crackers, chocolate pudding/coolwhip mixture, and so on & so forth until I ran out of everything. lol It gets eaten pretty quickly in my home. :)
ReplyDeleteSounds yummy, Theresa!
Deletehow much is a stick of butter? surley it s not a block of butter.
ReplyDeleteA stick of butter is 1/2 c. (or 8 T.). I just updated the recipe to include that ... thanks so much for pointing out that I had omitted the measurement for a 'stick.'
DeleteThanks for sharing on Saturday Dishes. I hope you'll return this week when we feature strawberry recipes. I have wanted this recipe for some time. I'll pin it!
ReplyDeleteThanks, Savannah! I've got a few great strawberry recipes up my sleeve ... :-)
DeleteI love this desert. The first time I made it, it came out perfect but the second time the chocolate topping was soft and runny. Any idea as to why? The only thing I changed was the vanilla, I used pure vanilla the last time. But I doubt that was it. Not enough sugar maybe??
ReplyDeleteYou're right - changing the vanilla wouldn't cause the topping to be soft. Most likely, the topping wasn't cooked long enough. It's got to get to a full rolling boil, and then cook at that full rolling boil for a full minute. This kind of 'candies' the sugar, creating a thick chocolate topping.
DeleteThanks for the info. Now I'm ready to try again :) I tried to reply to your message using the "Reply" button but the link didn't work. My message was on April 4, 2013 at 11:51 PM
ReplyDeletelooks like a yummy and easy dessert!
ReplyDeleteWhen mixing the pudding and milk and cool whip, should you prepare the pudding first and then stir in the milk and cool whip or mix the powder, milk and cool whip together?
ReplyDeleteYou mix together the 2 boxes of pudding powder and the milk, and then stir the Cool Whip into that. Enjoy!
Deletedo you chill this covered or uncovered?
DeleteMark - chill it covered.
Deletejust finished making this and every time I go near the fridge it is calling my name. is this a torture recipe? is there ANYTHING I can do to speed this up??? I'm really going to want it tonight by the time I get ready for my "just getting the kids to bed" snack. also do I chill this covered or uncovered, and does it go the same after it is cut? I know pudding can get very runny. looks awesome, thanks for sharing!
ReplyDeleteI can hear it calling you, too. :-) It truly gets better and better the longer you wait ... so TRY to hold out 'til it chills overnight. It's worth the wait, I promise. Keep it chilled covered, and don't worry - it won't turn runny. The graham crackers absorb any 'extra' moisture, turning the graham crackers into a wonderfully soft, cake-y texture. That's why we have to wait!! ... you CAN cut into it 'early,' , but the graham cracker texture won't be as good. ENJOY!
DeleteThanks Tracey! I admit, I cut into it late that night and it was very good, but the next day..OMG. lets just say I was a very happy camper and decided then that next time I made this dessert (which I actually just made one..lol) I am going to wait until the next day to cut into it. The only issue I had was my chocolate didn't harden up as much as yours. I don't think I followed exact directions though. I boiled the butter and vanilla in along with the sugar, cocoa and milk, this time I didn't do that I added after they boiled so we will see. never the less, an amazing dessert and SOOO easy. my kids and wife and I LOVED it and I can't wait until tomorrow to have some of this. (though I will wait now that I know!!)
DeleteHi Tracey..
ReplyDeleteI didnt have instant vanilla pudding so I made this as a substitute..
http://www.browneyedbaker.com/2012/04/17/diy-homemade-instant-vanilla-pudding-mix/
However, my filling is still runny and has not set.
Just wondering if your instant vanilla pudding is the same as this?
I use Jell-o brand instant pudding. I would imagine homemade and Jell-o don't perform exactly the same.
DeleteI would want to try again
ReplyDeleteJust to clarify.. should we mix the instant vanilla pudding, whipped cream and 3 cups of milk together??
I remember after whipping the cream, i added in the instant vanilla pudding n the texture was still firm.. but not after i added in the 3 cups of milk
Ahhhhh ... I think I understand what happened (and just changed the wording in one my of direction steps to help clarify). You combine the dry pudding mix with the 3 cups of milk ... making a slightly thicker than normal pudding, and then combine the prepared pudding with the whipped cream ... and voila! ~ the filling. There isn't additional milk added after this point. I'm not sure how your homemade pudding mix thickens up, but I would try preparing it with just a touch less milk than you usually do to yield a bit thicker pudding. Thanks for being patient while I 'processed' this question!
DeleteThanks Tracey.. should hv known better.. =D
ReplyDeleteHave you ever tried using fluff instead of pudding for a s'more dessert?
ReplyDeleteI wanted to know the same thing. .can you use marshmallows somehow in the recipe?
DeleteI've never tried incorporating marshmallows or fluff ... give it a try and see what happens!
DeleteI have made this a lot except I use Chocolate Graham Crackers and French Vanilla Pudding. Taste great!
ReplyDeleteAre you using sweeten or unsweeted cocoa powder?
ReplyDeleteIt's unsweetened, regular ol' cocoa powder. Enjoy!
DeleteGreat photos & we totally love this dessert! Thanks for sharing at Sweet & Savory Saturdays #19!
ReplyDelete~Amber @ Dessert Now, Dinner Later!
http://www.dessertnowdinnerlater.com
Quick question: Do you think crushing up the graham crackers would be ok for this dessert? I want to use my trifle dish, but if crushed graham crackers would make the layers bleed together or maybe even not make them cakey, I'd rather use whole ones in a 9x13!
ReplyDeleteHmmmmm ... I'm thinking using crushed graham crackers would make it less cakey. But ~ I have an idea! Perhaps if you used whole graham crackers to cover the majority of each layer in the trifle bowl, and then used crushed graham crackers just around the very outside edge of the layer up against the side of the trifle bowl, you could have the best of both worlds ... cakey dessert, AND the beautiful look of a trifle. I'm not POSITIVE it would work as I haven't tried it, but I'm thinking is WOULD. If you try it, let me know how it goes!
DeleteDo you think adding some food coloring would be ok? Like red and blue? Possibly making this for a 4th of July party..
ReplyDeleteHmmm ... you mean to the pudding layers? I've never added food coloring to pudding. The only concern I have is, since the pudding mixture is yellow-ish, you're not going to get a true red and true blue color. What I would do is mix up the pudding mixture, and scoop just a teeny bit of it into a separate bowl. Then add a little food coloring to the amount in the separate bowl, stir it up, and see what happens as a test. As long as the amount of food coloring isn't a lot (just a few drops), the pudding should still set up just fine since it wouldn't be adding that much extra liquid. So, if the color of the test is to your liking, you should be good to go! If the color comes out ugly, then you could still assemble the dessert without the 4th of July colors {and believe me, people will still LOVE it!!}. Let me know if you experiment with the coloring! ... would love to hear how it turns out.
DeleteThank you very much for the amazing recipe.
ReplyDeleteThis was not only easy to make but the taste was WOW!
The only hard part was trying not to eat the whole pan!!
I made this dessert for my daughter's Sweet 16 and I received rave reviews.
Thank you.
:)
I'm so glad you and your family enjoyed it, Sandra!
Deletewhat can you replace pudding with?and the cool whip can i use the one that looks like powder and u made by adding milk is it the same taste? thanks
ReplyDeleteYou could substitute homemade custard for the instant pudding, and homemade whipped cream for the Cool Whip. I haven't tried using the powdered whipped topping, but you could give it a go ... let me know how it goes if you try it. Enjoy!
DeleteThis was wonderful! I ran out of time to make it so far ahead and I was worried about the graham crackers still being too crunchy after only 4 hours of refrigeration. So I brushed them each with milk before I poured on the pudding mixture. It worked like a charm and it was ready to eat in 4 hours. Thanks for the recipe! My son asked me to make it for him again for his birthday :)
ReplyDeleteThis was amazing! I followed your recipe and directions but substituted lower fat and sugar ingredients. I used sugar-free vanilla pudding, lite cool whip, 2% milk, and reduced fat graham crackers. For the glaze I used Truvia Baking Blend instead of sugar. I used the regular butter like you called for since I was sure that would harden correctly. It was a perfect blend of flavors - rich and creamy - and no hint of lower fat or sugar. My husband loved it!
ReplyDeleteHi. I was wondering which cocoa powder to you. Unsweetened or Sweetened?
ReplyDeleteIt's unsweetened cocoa powder. Enjoy!
DeleteI've done this one with pistachio pudding and vanilla on top, but not for many many years and had completely forgotten about it. Thank you for such a visual reminder - I know what I'm making tomorrow!
ReplyDeleteI made this for my fiance to bring to work this weekend and he loved it! I didn't have enough graham crackers to make three layers so I halved the receipe (1 box of pudding mix, 1/2 tub of cool whip and 1.5 cups of cold milk). I also bought milk chocolate frosting and heated it for 30-40 seconds in the microwave, pouring it over the 2nd layer of cool whip/pudding mix and then put it in the fridge for about 6 hours.
ReplyDeleteHi, I love this recipe and have made it in the past. Sooooo good!!! My hesitation now is that I don't really want to make anything with "cool whip". It gets a bad rap and probably deserves it but what can be used in place of it? So many great dessert recipes call for it! Any ideas???
ReplyDeleteHi, Lori. Just use homemade whipped cream instead of the Cool Whip. Enjoy!
DeleteI tried this yesterday and pulled it out of the fridge this morning and it didn't set up. Just as runny as it was when I put it in fridge yesterday. What did I do wrong? Do you let the pudding set up before you add the cool whip?
ReplyDeleteMy guess is you may have added too much milk to the pudding mix. Mix the dry pudding mix from BOTH boxes with JUST the 3 cups of milk. I believe some people have prepared the pudding as directed on the box, and then added an additional 3 cups of milk. The 3 cups IS the amount of milk used total, not in addition to what's on the pudding box directions. Hope that helps!
Delete