KCTS 9 Kitchen Recipe: Chocolate Éclair Dessert

KCTS 9 Kitchen Recipe: Chocolate Éclair Dessert

Chocolate Éclair Dessert

KCTS 9 Cooks e-newsletter, July 2007

Paula Nemzek

Serves 8 to 10

Ingredients

2 3-ounce packages instant vanilla pudding mix
3 cups milk (I use nonfat)
1 8-ounce container Cool Whip, thawed (lowfat is fine)
1 14-ounce package chocolate graham crackers

Glaze

1/4 cup milk
1/3 cup unsweetened cocoa powder
1 scant cup sugar (I use 3/4 cup)
2 tablespoons butter
1 teaspoon vanilla extract

Preparation

Butter a 9 x 13-inch glass baking dish.

In a mixing bowl, beat together pudding and milk. Fold in thawed whipped topping and beat with mixer for about 2 minutes until blended.

Spread a layer of graham crackers on the bottom of the dish. Spread half of the pudding mixture over crackers, then top with another layer of graham crackers. Spread remaining pudding over crackers and top with another layer of graham crackers (save whole graham crackers for the top layer; broken ones are fine for underneath).

For the glaze, in a saucepan over medium-high heat, combine milk, cocoa and sugar; allow to boil for 1 minute. Remove from heat and add butter and vanilla. Mix well and cool. Pour glaze over graham cracker layer and tilt pan so glaze completely covers the top. Refrigerate at least 2 hours until chilled and set. Chocoholics take note: Glaze is very thin and I have been known to double it!