Monday, March 27, 2006
These desserts capture the flavor of eclairs
Eclairs are tasty, but they can be time consuming to make. The pudding and chocolate toppings in these desserts provide the flavor of eclairs but with a fraction of the work since there is no baking involved.
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Chocolate Eclair Dessert
2 3.4-ounce packages instant vanilla pudding mix
3 cups milk
1 8-ounce container frozen whipped topping, thawed
1 14- to 16-ounce package chocolate graham crackers
Topping:
1/4 cup milk
1/3 cup unsweetened cocoa powder
1 cup granulated sugar
2 tablespoons butter or margarine
1 teaspoon vanilla extract
Lightly butter a 9x13-inch baking dish; set aside. In a large bowl, combine pudding mix and 3 cups milk; mix for 2 minutes. Fold in whipped topping and beat with mixer for 2 minutes. Spread about 1/3 of graham crackers on bottom of prepared dish. Spread 1/2 of the pudding mixture over crackers, then top with another layer of 1/3 of the graham crackers. Spread remaining pudding over crackers; top second pudding layer with remaining graham crackers.
To make topping: In a medium saucepan over medium-high heat, combine milk, cocoa and sugar and allow to boil for 1 minute. Remove from heat; add butter and vanilla. Mix well and cool. Pour sauce over graham cracker layer and refrigerate until set, at least 2 hours. Makes 12 servings.
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Pistachio Eclair Dessert
3 cups cold milk
1 3.4-ounce package instant pistachio pudding mix
1 3.4-ounce package instant French vanilla pudding mix
1 8-ounce carton frozen whipped topping, thawed
1 14- to 16-ounce package graham crackers
1 16-ounce can chocolate frosting
Lightly butter a 9x13-inch baking dish; set aside. In a large bowl, combine pudding mix and 3 cups milk; mix for 2 minutes. Let stand until pudding starts to set, about 2 minutes; fold in whipped topping. Spread about 1/3 of graham crackers on bottom of prepared dish. Spread 1/2 of the pudding mixture over crackers, then top with another layer of 1/3 of the graham crackers. Spread remaining pudding over crackers; top second pudding layer with remaining graham crackers. Refrigerate until set, at least 2 hours.
Spoon frosting into a microwave-safe bowl. Cover and microwave on high until softened, about 15 to 20 seconds, stirring once. Spread over graham crackers. Chill for at least 20 minutes or until frosting is set. Makes 15 to 20 servings.
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Pantry Pointers
These eclair desserts are best when they chill for a few hours or overnight before serving.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com