Éclair Dessert

No Photo



  • 4 gallons prepared vanilla pudding
  • 4 (16 ounce) cartons containers frozen whipped topping, thawed
  • 6 pounds Graham crackers


  • 5 cups confectioners' sugar
  • 1/3 cup corn syrup
  • 1/4 cup cutter or margarine, softened
  • 1/4 cup baking cocoa
  • 3 tablespoons vegetable oil
  • 1/4 to 1/2 cup milk


  1. Éclairs: In a large container, mix pudding and whipped topping; set aside.
  2. Place one third of the Graham crackers side by side in bottoms of about twelve 13 x 9 x 2-inch baking pans.
  3. Pour about 2 inches pudding mixture over crackers.
  4. Add another layer of crackers and pudding.
  5. Top with remaining crackers.
  6. Cover and refrigerate overnight.
  7. Icing: Combine confectioners' sugar, corn syrup, butter, baking cocoa and oil in a mixing bowl. Beat until smooth, adding enough milk to achieve spreading consistency. Spread on top of crackers.
  8. Chill until serving time.

Yield: 140 servings

Source: Taste of Home Country Cooking Collection, Vol. 1, 2000