This is perfect to serve after a heavy and rich meal. Serve this with a cup of coffee or tea and you will have you perfect after-dinner dessert. You can also serve this during formal dinners. You can’t go wrong with a dessert that’s elegant and decadent at the same time. Our friend over at Oh So Delicioso has this to say about this recipe:
“My Step-dad requests this pretty often so I’ve had lots of opportunities to have some “oops!” moments (that I decided I actually like better) and make some changes just for fun. My husband is amazing at whipping up some good stuff and he decided he wanted to change the chocolate topping. The result of all that is this recipe. It’s a great dessert for all year round but I especially love it in the summer because it’s cool, light and yummy.”
This is a pretty versatile dessert recipe. You can modify it based on your preferred taste. The thing about this is that however you might want to serve this, people will still love this. The taste is just extraordinarily delicious that they wouldn’t be able to say no to a slice. Or to another slice even.
Ingredients
(Eclair Layers)
1 box Keebler Graham Crackers
1 (5.1oz) Jell-o Vanilla Instant Pudding Mix
3 Cups Cold Borden Milk
1 1/2 Cups Borden Whipping Cream
4 1/2 Tbsp Domino Sugar
1 tsp McCormick Vanilla
Top Layer
1 bag Toll House Semi Sweet Chocolate Chips
3/4 Cup Borden Heavy Whipping Cream
Instructions
In a Mixer, combine Vanilla Instant pudding mix and COLD milk. Beat for 2-3 minutes until it’s pudding.
In the mixer, combine whipping cream, sugar and vanilla. Beat at medium/high speed until it creats stiff peaks. Fold the whipped cream into the pudding until combined. Set aside.
Layer the bottom of a 9×13 pan with graham crackers (you may need to break some up to fill in the spaces).
Pour half the pudding mixture on top of the graham crackers. Add another layer of graham crackers. Pour the other half of the pudding mixture on top. Add another layer of graham crackers.
Heat the heavy cream in the microwave (normally this is done with a double boiler). The cream needs to be hot but not boiling. Pour the cream over the chocolate chips and stir until chocolate is melted. Pour the chocolate mixture on top of the graham crackers.
Cover and refrigerate for at least 8 hours.
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Quick Tip: Serve with tea or coffee.
Thanks again to Oh So Delicioso for this amazing recipe.
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I love your recipes, but I wish they were printable, so I don’t have to sit and write then down. I’m older and my hands shake
so the written recipe is difficult to write and hard to read after I’ve written it. No problem in making the recipes, plus they turnout deliciously………just difficult to hand- copy off the computer.
Thank you for sharing.
Nancy, I have the same issue. If you copy and paste the recipe on a document, you can then print it. If you don’t know how, find a teenager to help you…..that’s what I did! Good luck.