Recipes Farmhouse Kitchen, January/February 2025 Chocolate Éclair

Chocolate Éclair

Chocolate Éclair

Éclair Layer:
2 (3.4-ounce) boxes cheesecake-flavored Jell-O instant pudding
3 cups whole milk
1 (8-ounce) container whipped topping, thawed
1 (family size) box graham crackers

Chocolate Layer:
1/3 cup cocoa powder
1 cup sugar
1/4 cup whole milk
1 stick butter
1 teaspoon vanilla

In a large bowl, whisk both boxes of Jell-O pudding with milk. Once whisked together and thickened, gently fold in whipped topping until combined. Set aside. Layer the bottom of a 9-inch-by-13-inch dish with graham crackers. Pour half the pudding mixture on top and smooth. Layer with graham crackers and repeat, ending with a layer of graham crackers on top. At this point you can cover with plastic wrap and sit the dish in the fridge until you make your chocolate layer — which can be right away or a few hours later if you’re short on time.

To make the chocolate frosting, place a saucepan over medium heat. Add cocoa powder, sugar and milk, whisking until combined and melted. Turn off the burner and move saucepan to the side. Add butter and vanilla. Whisk until melted. Pour icing over the top of the éclair, and gently spread evenly until the top is completely covered. Cover with plastic wrap, being careful not to let it touch the icing. Refrigerate at least 2 hours before serving.