Tutorial Today -- Graham Cracker Eclair

This is always a hit. Whenever I cook for someone this is the dessert I make. The ingredients are simple staples I almost always have in my cupboards, my kids can help, and it tastes fantastic!!!

Graham Cracker Eclair

Here are the ingredients. I totally left out the milk, but everyone has milk, don't they? (Note: Soy milk will not work well in this, I tried it, YUCK!!!!)

Do I shop at Wal-Mart or what?? Any brand will work, of course.

I was taking this dish to a PAR-TAY so I doubled the recipe. I usually use an 8x8 or 9x9 for the regular version. This is a 9x13. Line your pan with graham crackers.

I pretty much let THE Princess do all of this. She pours in all the ingredients, breaks apart the graham crackers and samples the product along the way. I help out by directing the action, getting the ingredients out and putting them away, and cleaning up around where we have splatted everything. All in all, it's a fun time.

I am jut waiting for her to be able to cook dinner.

Next, in a separate bowl mix up the instant French Vanilla pudding. French Vanilla is so much better than regular vanilla, I recommend spending the extra 12 cents. The 12 cents takes this from "that was a good dessert" to "take it away from me, I am about to eat the whole pan!!!" The box says to use 2 cups of milk for each pudding mix.

Mix it up and let the pudding thicken, it takes about 2 minutes.

Now, break open a tub of whipped topping, dump it in and mix it up! I keep my whipped topping in the freezer and don't always let it thaw like a good cook would. So it ends up being a little lumpy. It still tastes good. (THE Princess and I sample this mix on a graham cracker at this point. Mmmmmm.) No picture, sorry, we were sampling.

Now dump about 1/3 of the mixture into the pan that you lined with graham crackers.

Spread it out with the back of your spoon or spatula or whatever you are using. See, it's a little lumpy but this doesn't hurt the outcome!! Ohh, I am getting antsy, good thing it's goes fast from here!

Cover this with a layer of graham crackers.

Repeat until you get to the top of the pan. The last layer should be graham crackers.

Here is what the top should look like. you want a little graham cracker around the edge, it will hold in the chocolate!
Now, take the chocolate frosting and peel off the metal seal, all of it. With the top ajar, nuke it in the microwave for 40 seconds. If you are fundamentally opposed to a microwave you could use a hot water bath but I have no idea how long that would take. Give it a stir with a knife or something.
Now pour it on.
Spread it out with your spatula and you are done!

Refrigerate it for at least 2 hours to let it set up. I did it overnight. Here it is, in all of it's deliciousness. Give it a try, you'll love it!