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The Gourmandize Team

CHOCOLATE ECLAIR. Discover our recipe.

Rate this recipe 4/5 (36 Votes)


  • 1 box graham crackers ,2 pkg.french vanilla instant pudding , 3 1/2 cup milk, 1 can chocolate icing , 1(12oz.) cool whip


Servings 5
Level of difficulty Easy
Preparation time 5mins
Cost Average budget


Step 1

Blend pudding and milk then stir in cool whip.

Step 2

Layer crackers then pudding mixture in a 9x13 pan.Repeat layers ending with crackers on top.

Step 3

Spread chocolate icing over crackers and place in fridge for 2 or 3 hour at least.

Keep in fridge overnight for best results

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Chef Tips and Tricks

Chocolate Beetroot Cake

 Looking for something indulgent? These velvety chocolate beetroot cakes will hit the spot. 


  •  1.3 cups beetroot
  • 2 eggs
  • 2 tablespoons oil
  • Juice of 1/2 lemon
  • 4/5 cup flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • Melted dark chocolate


  1. Preheat the oven to 350° F. 
  2. Put the beetroot, eggs, oil and lemon juice in a food processor, and blend until smooth.
  3. In a bowl, whisk together the flour and sugar.
  4. Add the blended beetroot mixture, and mix until smooth. 
  5. Add the baking powder and mix until fully incorporated. 
  6. Pour the batter into silicone cake moulds. 
  7. Bake for 30 minutes, or until you a pick comes out clean. 
  8. Top with melted dark chocolate, and enjoy!

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