Graham Cracker Chocolate Eclairs
Indulge in the irresistible charm of no-bake Graham Cracker Chocolate Eclairs—a dessert that combines effortless preparation with decadent flavor. Layers of honey-sweet graham crackers are interspersed with a creamy vanilla filling, made by folding pillowy whipped cream into rich instant pudding. Topped with a luscious, silky chocolate glaze, this dessert mimics the classic eclair experience without the need for pastry or an oven. Perfect for make-ahead gatherings, this chilled treat only gets better as it sets, allowing the graham crackers to soften into a cake-like texture. Whether you’re serving it for a casual family dinner or an elegant party, these eclairs are guaranteed to impress with their velvety layers and chocolatey finish.
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Recipe Information
Ingredients
- 12 sheets Graham crackers
- 2 packages Instant vanilla pudding mix
- 4 cups Whole milk
- 1 cup Heavy whipping cream
- 2 tablespoons Granulated sugar
- 1 teaspoon Vanilla extract
- 1 cup Semi-sweet chocolate chips
- 2 tablespoons Unsalted butter
- 1 tablespoon Corn syrup
- 1 cup Powdered sugar
Instructions
In a large mixing bowl, combine the instant vanilla pudding mix with the whole milk. Whisk until the pudding thickens, about 2-3 minutes, and set aside.
In a separate bowl, use a hand or stand mixer to whip the heavy whipping cream with the granulated sugar and vanilla extract until stiff peaks form.
Gently fold the whipped cream into the pudding mixture until fully combined and smooth. This will create your eclair filling.
In a 9x13-inch baking dish, place a single layer of graham cracker sheets across the bottom, breaking them as needed to completely cover the surface.
Spread half of the pudding mixture evenly over the layer of graham crackers.
Add another layer of graham crackers on top of the pudding, then spread the remaining pudding mixture over the crackers.
Finish with one final layer of graham crackers on top, ensuring they are flat and evenly arranged.
To make the chocolate topping, combine the semi-sweet chocolate chips, unsalted butter, and corn syrup in a microwave-safe bowl. Microwave in 20-second intervals, stirring in between, until the chocolate is melted and smooth.
Whisk the powdered sugar into the melted chocolate mixture until fully incorporated and smooth.
Quickly pour the chocolate topping over the final layer of graham crackers, spreading it evenly with a spatula to cover the surface.
Cover the baking dish with plastic wrap and refrigerate for at least 4 hours or overnight to allow the layers to set and the graham crackers to soften.
Slice into squares or rectangles and serve chilled. Enjoy your homemade Graham Cracker Chocolate Eclairs!
Nutrition Facts
Calories |
502 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.2 g | 35% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 51 mg | 17% | |
| Sodium | 212 mg | 9% | |
| Total Carbohydrate | 60.3 g | 22% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 49.1 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 161 mg | 12% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 205 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
