Halloween No-Bake Chocolate Eclair Dessert

  • 2 (3.5 oz.) boxes vanilla instant pudding (I use sugar free)
  • 3 c. milk
  • 1 (8 oz.) container Cool Whip non-dairy whipped topping
  •  chocolate {or regular} graham crackers
  • 1/3 c. unsweetened cocoa
  • 1 c. granulated sugar
  • 1/4 c. milk
  • 1/2 c. butter (1 stick)
  • 1 tsp. vanilla extract
Decorative Drizzle (optional):
  • 1/4 c. orange colored vanilla-flavored candy melts
  • 1 tsp. shortening
  1. For the filling: Combine the milk and food coloring. Add the dry pudding to the milk; beat. Stir in Cool Whip.
  2. Place a layer of graham crackers in the bottom of a 9x13" dish. Spread 1/2 of the pudding mixture over the graham crackers. Repeat with another layer of graham crackers and pudding; then top with a final layer of graham crackers.
  3. For the topping: Bring cocoa, milk, and sugar to a full rolling boil (be sure it comes to a full rolling boil with bubbles all throughout the top, not just the sides of the mixture, or your topping won't set up!); boil for 1 minute, stirring constantly. Remove from heat and cool one minute. Add butter and vanilla; stir until butter is melted.
  4. Pour chocolate topping over the top layer of graham crackers.
  5. Refrigerate over night.
  6. For the decorative drizzle (optional):  Place orange candy melts and shortening in a zip-top plastic bag; seal. Submerge in hot water until melted, kneading until smooth (or, microwave in 20 second intervals until melted, kneading after each interval).
  7. Snip a tiny hole in one corner of the bag and drizzle orange accents over the top of the dessert. Let stand until coating is firm.
* A can of chocolate frosting may be substituted for the homemade chocolate topping.  Melt frosting in the microwave and pour evenly over the top.  You may not need the entire can.


Source:  The Kitchen is My Playground