Easyeclairdessert Recipes

ECLAIR CAKE

Steps:

• Stir pudding mix, whipped topping, and milk together in a medium bowl until well blended.
• Arrange a single layer of graham cracker squares in the bottom of a 13x9 inch baking pan. Evenly spread half of the pudding mixture over the crackers. Top with another layer of crackers and the remaining pudding mixture. Top with a final layer of graham crackers.
• Spread the frosting over the whole cake up to the edges of the pan. Cover, and chill at least 4 hours before serving.

CHOCOLATE ECLAIR DESSERT

Steps:

• Line the bottom of a 9x13-inch pan with graham crackers.
• In a large bowl, combine pudding mix and milk; stir well. Mix whipped topping into pudding mixture. Spread half of mixture over graham cracker layer. Top with another layer of graham crackers and the remaining pudding.
• Top all with a final layer of graham crackers and frost with chocolate frosting. Refrigerate at least two hours before serving to allow the graham crackers to soften.

CHOCOLATE ECLAIR DESSERT

Steps:

• 1. Line the bottom of a 9x13-inch pan with graham crackers. In a large bowl, combine pudding mix and milk. Stir well. Stir in whipped topping to pudding mixture. Spread half of mixture over graham cracker layer. Top with another layer of graham crackers and the remaining pudding. Top all with a final layer of graham crackers.
• 2. Take lid and protective foil off can of frosting. Microwave for 30 seconds. Pour on top of layered pudding/graham crackers. Refrigerate until time to serve.

EASY ECLAIR DESSERT

Steps:

• ARRANGE: 1/3 of the crackers on the bottom of 13x9-inch baking pan, breaking crackers to fit, if necessary.
• POUR: milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes. Gently stir in whipped topping. Spread 1/2 of the pudding mixture over crackers. Place 1/2 of the remaining crackers over pudding; top with remaining pudding mixture and crackers.
• REMOVE: top and foil from frosting container. Microwave frosting in container on HIGH 1 minute or until pourable. Spread evenly over crackers.
• REFRIGERATE: 4 hours or overnight. Cut into squares to serve.

CHOCOLATE ECLAIR DESSERT

Steps:

• In a saucepan, bring water and butter to a boil, stirring constantly until butter is melted. Reduce heat to low; add the flour. Stir vigorously with a wooden spoon until mixture leaves sides of pan and forms a smooth ball. Remove from the heat. , Add eggs, one at a time, beating well after each addition until the batter becomes smooth. Spread into a greased and floured 13-in. x 9-in. baking pan. Bake at 400° for 30 minutes or until puffed and golden. Immediately remove from pan and cut in half horizontally. Cool completely. , For filling, beat the pudding mix, milk and cream cheese in a bowl until smooth. Just before serving, place bottom eclair layer on a serving platter; cover with filling. Replace top layer and drizzle with chocolate syrup.

EASY éCLAIR DESSERT

Steps:

• 1. Arrange 1/3 of the crackers on bottom of 13 x 9 inch baking pan, breaking crackers to fit, if needed. Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes. Gently stir in whipped topping. Spread 1/2 of the pudding mixture over crackers. Place 1/2 of the remaining crackers over pudding. Top with remaining pudding mixture and crackers. Remove top and foil from frosting container. Microwave frosting in container on high 1 minute or until pourable. Spread evenly over crackers. Refrigerate 4 hours or overnight. Cut into squares to serve. Garnish wit strawberries. You could make pistachio, banana flavored or even double chocolate éclairs by simply changing the pudding flavors. Makes 18 servings

EASY ECLAIR DESSERT

Steps:

• Cover the bottom of a 13 X 9 inch pan with whole graham crackers; set aside.
• Combine pudding mixes and milk in large bowl; fold into whipped topping.
• Spread pudding mixture over the graham crackers.
• Top with another layer of crackers.
• Spread frosting over the crackers.
• Cover and refrigerate.
• Dessert is best made 2-3 days ahead of time.

ECLAIRS II

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Grease a cookie sheet.
• In a medium saucepan, combine 1/2 cup butter and 1 cup water. Bring to a boil, stirring until butter melts completely. Reduce heat to low, and add flour and salt. Stir vigorously until mixture leaves the sides of the pan and begins to form a stiff ball. Remove from heat. Add eggs, one at a time, beating well to incorporate completely after each addition. With a spoon or a pastry bag fitted with a No. 10, or larger, tip, spoon or pipe dough onto cookie sheet in 1 1/2 x 4 inch strips.
• Bake 15 minutes in the preheated oven, then reduce heat to 325 degrees F (165 degrees C) and bake 20 minutes more, until hollow sounding when lightly tapped on the bottom. Cool completely on a wire rack.
• For the filling, combine pudding mix and milk in medium bowl according to package directions. In a separate bowl, beat the cream with an electric mixer until soft peaks form. Beat in 1/4 cup confectioners' sugar and 1 teaspoon vanilla. Fold whipped cream into pudding. Cut tops off of cooled pastry shells with a sharp knife. Fill shells with pudding mixture and replace tops.
• For the icing, melt the chocolate and 2 tablespoons butter in a medium saucepan over low heat. Stir in 1 cup confectioners' sugar and 1 teaspoon vanilla. Stir in hot water, one tablespoon at a time, until icing is smooth and has reached desired consistency. Remove from heat, cool slightly, and drizzle over filled eclairs. Refrigerate until serving.

CHOCOLATE ECLAIR DESSERT

Steps:

• Mix together vanilla pudding mix and milk.
• Fold in whipped topping.
• Line 9 x 13 pan with one layer of graham crackers.
• Put half of the pudding mixture over the graham crackers.
• Place a second layer of graham crackers over the pudding mixture.
• Put the remaining pudding mixture over the graham crackers.
• Place a third layer of graham crackers over the pudding mixture.
• Heat the tub of frosting in the microwave for 30 seconds to soften. (Don't forget to remove the foil seal or you'll get fireworks).
• Spread frosting on the top of the last layer of graham crackers.
• Cover with plastic wrap and let set a couple hours or overnight in the refrigerator.
• Cut in squares.