Thursday , 30 March 2017

No-Bake Chocolate Eclair Dessert

No-Bake Chocolate Eclair Dessert

No-Bake Chocolate Eclair Dessert

Ingredients

  • Filling:
  • 2 (3.5 oz.) boxes vanilla instant pudding
  • 3 c. milk
  • 1 (8 oz.) container Cool Whip
  • Graham crackers
  • Topping:
  • 1/3 c. cocoa
  • 1 c. sugar
  • 1/4 c. milk
  • 1 stick (1/2 c.) butter (or margarine)
  • 1 tsp. vanilla

Instructions

  1. For the filling:
  2. Combine pudding mix and milk; beat. Stir in Cool Whip.
  3. 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.
  4. For the topping:
  5. Bring cocoa, milk, and sugar to a full rolling boil; boil about 1 minute, stirring very frequently. Remove from heat and cool one minute. Add butter and vanilla; stir until butter is melted.
  6. Pour chocolate topping over the top layer of graham crackers.
  7. Refrigerate over night.
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182 comments

  1. I use a can of chocolat frosting and heat for one minute and pour over top. Also use sugar free products

    • I do the same thing

    • what is cool whip??????

      • Cool Whip is a non-dairy whipped cream.

        • Cool Whip IS NOT “non-dairy”!!!

          • Um…yeah – Cool Whip has no dairy product whatsoever. It’s made of oil. and sugar. But it is delish! and great for those of us that can’t handle dairy products.

          • Bob The Builder

            UH NO. Cool whip has cow’s milk in it. You just don’t know what the hell you are eating and whats in it.

          • ool Whip Original is made of water, hydrogenated vegetable oil (including coconut and palm oils), high fructose corn syrup, corn syrup, skimmed milk, light cream, and less than 2% sodium caseinate (a milk derivative

          • Cool Whip does have a “non dairy” designation because it is not real dairy whipped cream. It does, however, have dairy by-products in it. I am allergic to milk, but people think because it says “non-dairy” that it is safe for me to eat. There is a big difference between non-dairy and dairy free.
            In order to make a dairy free recipe, you’d have to make pudding with “Bird’s Custard Powder” and almond or soy milk and then use whipped coconut cream for the Cool Whip. You’d then have to substitute either non-hydrated dairy free margarine or coconut oil for the butter in the topping.

      • cool whip is like ‘Dream topping’ in the UK. Cool whip comes ready made up in a tub thats frozen to keep it ‘whipped’ in the UK you would just need to make fresh dream topping or use whipped cream instead.

        • Dream whip is different. Cool whip tastes a lot better. IT is lactose free, but it is not dairy free. Whipped cream would be good. Not sure the texture would work as well with the pudding mix, but it would taste good. :)

          • Cool Whip contains skim milk and light cream…so it is NOT free of dairy products as many think. I just checked my carton …….LOL.

          • Cool Whip does have skim milk and light cream……….just checked my carton……..LOL….

            ((I posted this once but it didn’t work so I”m trying it again.))

          • You could probably skip the step of adding Cool Whip. When I make Jello Sugar Free Pudding, I substitute half of the milk it calls for with Heavy Whipping Cream. It comes out the consistency of a mouse and holds up better than if you used all milk in mixing the pudding. Don’t even need to add any additional sweetner, the pudding mix is plenty sweet enough.

          • William… Cool Whip comes in a tub, not a carton. You must be looking at something else.

      • A bunch of chemicals. yuck, use real whipping cream.

    • thank you so much i just miss all these recipes cause of my diabetes it sucks i hate it

      • You can still make it using sugar free products and using portion control!

      • You don’t have to miss out on these deserts. Use sugar free ingredients and/or use control. Eat a little and give the rest away so you are not tempted to overeat.

      • We have sugar free chocolate icing in a tub you can use and sugar free instant vanilla pudding mix- most diabetics can eat graham crackers – just don’t over do since they don’t have a huge amount of sugar

      • COOL WHIP IS A DIABETIC FREE FOOD ACCORDING TO THE FOOD COURSE FOR DIABETICS REQUIRED OF A PARENT WHO IS CARING FOR A DIABETIC CHILD AND ALSO AN ADULT DEPENDENT ON INSULIN. SO…. BUT THE CHOCOLATE IN THIS RECIPE IS OVER THE GLUCOSE MONITORS CAPABILITY OF READING.

  2. I just make a simple ganache, half cream half semi sweet and dark chocolate. It’s one of our favorite desserts, it’s amazing.

  3. For the chocolate topping I used Walden Farms Chocolate Syrup that comes in a 12 FL oz. glass bottle. It is sugar free, calorie free, fat free, carb and gluten free. It still tastes wonderful! Drizzled it on top and spread with an offset spatula.

    • Michelle Coughlan

      Where does one find Walden’s sugar free, fat free, carb an gluten free Chocolate Syrup? Sounds like an answer to a prayer!

  4. Has anyone not refrigerated this overnight? I’m only wondering b/c I want to make this for a function tonight and am thinking of sticking in the freezer for about an hour.

    • A bit too late for the original question, but it most likely needs to be refrigerated overnight so that the graham crackers have time to absorb moisture from the filling. It’s not just about chilling it. Think about cutting into it with soft pudding, cool whip and hard crackers. Wouldn’t slice very nicely.

    • that would be fine but don’t forget it’s in the freezer

    • The reason it is refrigerated overnight is to allow the graham crackers to absorb some moisture and soften. I made this in the morning and served it after dinner, and it is okay, but really it would have been better overnight.

  5. If your frosting isn’t perfect, remember that Cool Whip on top of the frosting rights all evils, plus adds an extra layer of elegance. Don’t have Cool Whip? Just whip some heavy whipping cream and add to the top!

  6. My chocolate didn’t harden and it was in fridge over night. I followed directions exactly so I don’t know what I did wrong?

    • You must bring icing to a FULL ROLLING BOIL the boil for 1 minute, add butter or margarine & vanilla cool slightly then poor on top of graham crackers quickly before it gets to stiff , then refrigerate till ready to serve !!!!

    • instead of regular sugar try icing sugar

    • Amanda, I always have the same problem with my chocolate too. I don’t know either because I follow directions to a T

    • I use about half a can of chocolate frosting. Can’t remember if it hardened but tasted sooooo good.

    • put it in the freezer for a while right before you serve it

    • put a can of chocolate icing over top melt it a little so it runs over the top

    • I use a can of frosting, zap in the microwave for a minute, and then pour over the top of the cake. Refrigerate at least 24 hours. It’s not only about the frosting setting, it’s also about the graham crackers getting soft from the pudding/cool whip mixture. This is actually best if you let it sit in the fridge for 2 days. I will also tell you that it doesn’t always cut very well but serves just as well with a big spoon! Enjoy…it’s one of my family favorites!!!

    • Use a can of ready made icing – microwave it one minute and pour/spread over the top

    • Try skipping the process of making the topping and just buy a pre-made can of Chocolate Fudge frosting. Melt it in slow increments of time (10 seconds each) until it pours from the can like a maple syrup. Then just pour ot over the top and refrigerate.

    • My chocolate didn’t set up right either. I did everything like the recipe says the first time and the second time I made it, the chocolate still didn’t do right although I let it boil a little longer. I’ve come to the conclusion that the cause of this problem is not using REAL butter or margarine (I used Country Crock)… sooooo the next time I make it I will use REAL butter/margarine sticks. Hopefully that will remedy it…although it still tasted DELICIOUS :-)

      • The recipe I have is identical except for the chocolate top layer.

        Mine calls for a bit more Cool Whip. Stir into this remaining Cool Whip however much cocoa powder to get the chocolate flavor you want. Spread over the top like frosting. Refrigerate at least 12 hours, tho 24-48 hours is better.

  7. My chocolate didn’t harden either. I followed the directions as well.

  8. Use cake icing on top instead of making your own just as good and you won’t go wrong

  9. Does anyone know where to get sugar free graham crackers?

  10. I bed magic shell would be great on top!

  11. I use Hershey’s magic shell,works perfectly

  12. What the heck are Graham crackers never heard of them what would they be equivalent to

  13. My grandma is the one that makes this and hers is so much better then this recipe

  14. The chocolate isn’t supposed to harden like magic shell, it’s supposed to be soft set. But it’s the makers preference as well. Just thought I’d throw that out there for anyone saying their chocolate didn’t get hard

  15. Instead of using graham crackers, I use Keebler Club crackers or saltines. Still tastes yummy, not as sweet.

  16. Hi what us graham crackers please I would love to make this thanks

    • Graham Crackers are a common sweet cracker made from Graham flour in the US. Look in the baking aisle or the cookie aisle of your supermarket.

    • digestive biscuits. is what you have that would be similar to graham crackers.

    • Debbie Schmidt

      Graham flour has a very interesting story.
      Many believe that eating healthy is a ‘new’ idea. Not so.
      https://en.wikipedia.org/wiki/Graham_flour

  17. To the people using sugar free fat free etc…do you know all the deadly chemicals you are ingesting. ..to make it free of all the good things a considerable amount of chemicals makes it that way…use your internet ppl…and to the one asking what are Graham crackers. Idiot 101 research it…uugh…eat all things in moderation. ..that is key..

    • Is it really necessary to call someone an idiot for asking a simple question? Sure hope you’re not a teacher.

    • Some of us got a bad batch of genes and are diabetic so sugar is REALLY a bad choice unless we want to lose a leg or something. I always appreciate the suggestions for lower calorie or sugar free choices.

      • I am diabetic also so we have to be careful about sugar. Have never seen any sugar free graham crackers. Wish stores would cater to diabetics better. We have to eat also.

        • Graham crackers are often given to diabetics in hospitals – you usually get 4 of the individual pieces or 1 whole cracker as a serving

      • Barbara… I am diabetic as well… so I used sugar free pudding, and sugar free cool whip. The only thing not sugar free was the graham crackers. I used Chocolate pudding (using a little over 1/2 the milk called for) for the topping and everyone loves it.

      • Try researching natural stevia extract. I would buy it from a health food store near you, don’t buy the stuff from the grocery store(it is full of fillers). Natural stevia does not affect blood sugar like regular sugar does. It is 100 times sweeter then sugar and comes in granular and liquid forms. It is a great alternative that I wish more people knew was out there! Hope this helps! :)

        http://healthyeating.sfgate.com/can-diabetics-use-stevia-5868.html

    • We dont have Graham Crackers in Australia, but a digestive biscuit like the MARIE biscuit is similar

    • WOW !!!!!! U are a special kind of nasty ain’t u …… How rude and nasty to call someone an idiot for asking a question ! U Cleary didn’t think about ur ” idiotic ” comment before u made it.

      • mildred blankenship

        I could be wrong, but I believe “Idiot 101″,is a web site. There are “Boo-coos” of things That I never heard of. “BOO-COOS’ MEANS A LOT OF.

    • Michele
      that was not very nice to say that i’m sure if you go to their country theres alot of things you wouldn’t know what they are either >>> i’m sure she’s a different culture

    • There really was no call for rudeness. Many of the people reading this and asking that question are not from the U.S. and may not have access to the same ingredients we do. In addition, there are a number of people out there who cannot eat sugar, regardless of the fact that artificial sweeteners are chemicals. It is not your place to be the food police for the rest of us. If you don’t have anything nice to say, kindly say nothing at all. Thank you.

    • You’re being nasty for no good reason.

    • Wow, that was a really rude comment. I personally do not like artificial things either, but for some people it is the alternative for health reasons. There is no need to be rude. Shame on you!! Like Monique said, if you have nothing nice to say, kindly say nothing at all. Geesh!!

    • So you’re saying that the ingredients are all natural? Read a box of food lately? You think you’re not eating chemicals as well? You’re eating just as many chemicals as sugar-free foods. Graham cracker box lists ARTIFICIAL flavors. So does Cool Whip, and almost everything else you buy in a container. Knowledge is the best statement.

    • If you going to be Mean find another site please,God Bless You!

  18. Graham crackers are sweetened crackers made with Graham flour. Where do you live? I know here in the states it’s practically a staple in most mom’s grandmom’s homes. as Graham crackers are not as sweet as some sugary treats. I’m sure you could find something that will work just as well. Maybe a pie crust or filo dough crescent rolls that’s what I would use bake the crescent rolls then use them

  19. Jane graham crackers are a long rectangle cracker. Made with honey. Sometimes they have other names like honey maid. Hope this helps.

  20. I like this recipe but I live in the UK and have never heard of Graham crackers x

  21. I’m going to make it Friday night and have it for our 4th of July celebration. Looks so good and easy to make!

    • It is awesome – everyone loves it unless they are not chocolate lovers but you can leave if off and just put cool whip on the top

  22. My grandmother passed this recipe down to me without the butter in the topping. I think it hardens better without the butter. It also helps to keep the top layer of graham crackers slightly crisp which adds texture.

    • Is the remainder of the ingredients the same without adding the butter? My chocolate hasn’t ‘set up’ right the first couple of times I’ve made this and I was thinking the problem was with the type of butter (?Country Crock) I was using. But if everything is fairly the same without the butter, I’ll cut the butter out the next time I make it.

  23. for those in UK I think digestive biscuits are close to graham crackers

  24. I add sour cream to my filling, adds a nice tang.

  25. I googled it. I’m the UK digestives are the equivelent of graham crackers. That just sounds horrible. No offense. Lol

  26. i USE CLUB CRACKER INSTEAD OF GRAHAM CRACKERS IT MAKES IT TASTE MORE LIKE A ECLAIR (NEVER TASTED A ECLAIR THAT WAS LIKE A GRAHAM CRACKER) I MAKE 3 MOST OF THE TIME AND FREEZE AFTER THEY SET 24 HOURS TO LET THE CRACKERS GET SOFT..

  27. I’m going to substitute the pudding mixture with marshmallow cream and toast each layer of it and call it a s’more cake…in my head it works and sounds delish…

  28. graham crackers can be ordered thru amazon…

  29. I use magic shell for this recipe all the time and I love the results. I sit the bottle in hot water for a few minutes and shake well then pour it over and smooth it with a spatula. It makes a perfect crisp top but its not so hard that it can’t be cut.

  30. Yvonne, they are a long rectangular cracker made with Graham flour. Graham flour is wheat flour,sugar,molasses, baking soda and oil. You can also make it with honey instead of molasses. Any kind of sweet cracker would do.

  31. If you can’t find Graham crackers try a layer of a thin cookie or what I think most of the folks in UK calls biscuit? Not the soft wheat biscuits those of us in USA have for breakfast but the sweet dessert type. I hope this helps.

  32. UK equivalent to graham crackers appears to be digestive biscuits according to my google search.
    Be nice.

  33. Graham crackers are only in North America. They are a bit like a digestive biscuit. Those probably won’t work though because they are round and not rectangular.

  34. Digestive Biscuits are the closest thing the UK has to a graham cracker. Mcvites I believe is the most common brand.

  35. my mom made this for me when I was a kid but she put chocolate & vanilla in different layers no whip creme it would sit most of the night. now I put whip creme on top no hard chocolate it is really good.

  36. I’ve used this recipe for square dances for many years. I use chocolate cake icing in the round container and let is ooze on the top! Awesome!

  37. What is Coolwhip? Is there a substitute available in Australia? I usually use Lattice Biscuits instead of Graham Crackers

    • Cool Whip is the brand name of a frozen whipped cream product. If it wouldn’t re-liquefy while setting overnight in the refrigerator, I’d think you could whip your own cream and use that instead.

    • Regular whipped cream will not stand up to being folding into pudding for a mousse-like consistence. There are recipes for making your own cool whip. Just search “home made Cool Whip”.

  38. I make this & change up the flavors a bit. ..try Banana pudding with cinnamon graham crackers & chocolate frosting! Or prep posing, chocolate graham crackers, & vanilla frosting! Maybe not so much an eclair that way, but still SOOOO wonderful! I also use a tub of cake frosting heated in the microwave till runn…sets up just enough!

  39. What sort of biscuit could I use as we don’t have graham biscuits here.

  40. I’m from the Southern US; my hubby is from the UK. Having had (and enjoyed!) both, I have to say digestives are not even close to graham crackers. Not sure what an equivalent would be but digestives aren’t it.

    • BUT if you get a recipe for a cheesecake base type of thing in the UK – it would use digestives so i think must brits would be okay with that instead.

  41. Has anyone ever tried Hershey chocolate sauce in the can for topping

  42. Go to utube and look up gram crackers

  43. Thinking of instead of filling using marshmallow,and coating the graham crackers with a light coat of creamy PB and taking it for the 4th

  44. I was thinking of using vanilla wafers after putting them through the food processor. End up with like a graham cracker crust but sweeter. Opinions plz

  45. I think it would taste great with the new cheesecake flavored pudding instead of plain vanilla pudding….I think I might try making this on the 4th

  46. I use french vanilla pudding mix (it’s a bit richer) and confectioners sugar in the chocolate icing.

  47. What is the sodium for this. Husband can only have so much daily.

  48. Mary ann Rotella

    I think cheesecake pudding and cherry pie filling would be good too

  49. One layer of filling should be made with chocolate pudding. And it needs to sit in frig long enough for grahams to soften. I have been making this for years. Traditional in my family.

  50. One layer of filling should be made with chocolate pudding. And it needs to sit in frig long enough for grahams to soften. I have been making this for years. Traditional in my family. Chocolate syrup works nicely on top.

  51. Looks so yummy

  52. OK there are Graham crackers in the UK but you have to look in the international food or works foods section. I would also recommend going to the biggest most popular chain of grocery stores.

  53. I would use Sao biscuits as a replacement for Graham crackers in Australia, not as sweet tho

  54. i have a different recipe for icing: 2 sq unsweetened baking chocolate (or 2 packets of the pre-melted); 2 tsp karo light corn syrup; 1 tsp vanilla; 3 T butter; 3 T milk; 1 and 1/2 cups powdered Sugar. On stove in a pot combine chocolate, corn syrup, butter and milk. Cook over low heat, stirring, until melted. Remove from heat and stir in poWhere’d sugar. If mixture seems too thick, add a little water until it is a spreading consistency. ( 1 T works well). Add vanilla just before spreading over the top layer of crackers. Never once had a problem with this recipe. We also use 3 small pkgs of instant vanilla pudding instead of 2, and 4 and 1/2 cups of milk.

  55. I’ll bet a layer of bananas would be awesome. Great recipe.

  56. I love lorne doone shortbread cookies, bet they would be delish in place of graham crackers!

  57. Shannon what is your grandmaa recipe. I would like to make it for the 4th
    Please share.
    Thank you
    Penny Gifford
    Plg1663@gmail.com

  58. first of all you should use French vanilla pudding.
    As for the topping use the following. 3 tablespoons butter melted. 2 ounces semi sweet chocolate melted. 2 tablespoons Karo syrup (yes I know corn syrup). 1 teaspoon vanilla. 1-1/2 cups powdered sugar and 3 tablespoons of milk. Mix with a blender and spread on top of last layer of graham crackers. Never fails and no cooking required.

    • This is how I make mine too! Only differences is softened butter instead of melted and 2 ounces of Nestle’s Choco -Bake. Unfortunately Nestle no longer makes it. I just use a whisk to mix.

  59. Ginger nut snaps would work well in Australia. Or Marie biscuits which apparenthe closest to Graham Crackers

  60. A couple of things. Digestive bisquits dont taste like graham crackers to me…. the bisquits are thicker too so they may not soften enough over night. I think the graham crackers might make it taste too much like a smore. Smore is a melted marshmellow, some pieces of a chocolate bar stuck between two graham crackers. Vanilla wafers or a thin honey sweet cookie that will soften over night should be a good subsitution. For diebetics and unsweetened or sugar free cookie with sugar free whipped cream and sugar free pudding for the filling. Should work. For the topping look on line for some sugar free fudge topping. Try Amazon.com to find ingredients!
    Im going to try this recipe but sub out the crackers with layers of prebaked puff pastry dough that Ill cook on cookie sheets. I know, no longer a no bake recipe but should work. Ill use real whipping cream that Ill whip with a tiny pack or partial pack of instant french vanilla pudding and a few drops of real vanilla. Ill top with a ganache. I want it soft but fudgy and easy to slice. I want to replicate an eclair in pan form so Im hoping this will work.

  61. For those in the UK, an alternative to using digestive biscuits as a substitute for graham crackers, might also be a slightly less sweet option such as plain tea biscuits.

  62. Maybe use cream crackers

  63. I’m from South Africa and have made this with ‘Tennis Biscuits’, they are thin enough to soften overnight and have coconut in them. I have only seen Orley Whip here, so I used that and whipped it up before adding. Very very tasty!

    • Seanagh, I also live in South Africa and always substitute Graham crackers with Tennis biscuits or Nice biscuits when making a fridge cake. Orley Whip is the same as Cool Whip and works just as well. “‘n Boere maak ‘n plan” !

  64. I make this a lot. Family love it. I use can chocolate frosting and heat in microwave for a few seconds. Graham crackers are a staple in my cupboard. I use them a lot in baking and other desserts.

  65. Here in canada graham crackers are called graham wafers

  66. For those that are diabetic? Sf pudding, spend in place of sugar, and cool whip comes in Sf too.

  67. I also have used Jello brand instant pudding Coconut Creme and made like a coconut Creme cake. Using that and all the same other ingredients . Except I do cool whip on icing with some coconut toasted sprinkled over top of cool whip.

  68. I, too, have made this for years using cool whip mixed with each chocolate jello pudding and butterscotch pudding. Makes a good switch up from the chocolate/vanilla recipe. I always use canned milk chocolate icing. Keep in the refrigerator for about two hours then place in freezer until ready to eat. It isn’t overly hard to cut and is refreshing like eating an ice-cream sandwich. It’s a favorite dessert wherever I go.♡♡

  69. This is a favorite in my family. I use white chocolate pudding mix instead of vanilla. And I use Hersheys syrup on the top. A whole can. I also use sugar free, fat free or lite when I can because one of my kids is a Type 1 diabetic. This is also a favorite at church functions.

  70. I’ve made this for years. I never use icing. I just make sure the last layer is the pudding/cool whip mixture, and then I sprinkle graham cracker crumbs on top. Chill overnight to allow everything to marry…..sooooo good!

  71. I make this using a cream puff recipe and real whipped cream for the filling, but this looks much easier. I’m looking forward to trying it.

  72. Just a suggestion for those of you who question the graham cracker problems. You could use any biscuit/cookie simular to shortbread or vanilla wafers, and crumble with butter as you would do for a pie crust. You wouldn’t have to chill as long and it would cut easier. As for the other
    layears, just do a layer of crumbs. This should work nicely.

  73. Sorry to sound stupid but what does the c stand for in the recipe, I don’t normally bake but love the look of this so want to try it. Thanks

  74. I used semi sweet bakers chocolate with a touch butter for the top. Work like a charm.

  75. I am going to try it for the frist time.For the 4th of July

  76. Angie, the C stands for cup.

  77. Brenda Jaggers

    What are graham crackers equivalent to please, I’m in Australia and never heard of them.

  78. Cheryl A. Squirrell

    I’ve made Eclair Cake for decades and you will NOT get a true ‘eclaire’ taste using graham crackers. Although I’m sure this does taste nice, if you want the real eclair flavor the recipe calls for UNSALTED saltine crackers (not graham)……and when this cake is made and sits for 24 hours – it really DOES taste like a real eclair! The ‘secret’ ingredient – unsalted saltine crackers – shocks most folks – but OH how delish!!!!

  79. I’ve been making this dessert for more than 20 years (ingredients for chocolate topping are slightly different), and have had nothing but rave reviews. I lighten mine up with sugar-free pudding, skim milk, reduced-fat crackers, light Cool Whip — can’t tell much difference. So easy to make, and a BIG crowd-pleaser!

  80. I have used graham crackers and believe it or not Ritz crackers also work really well (crumbs) with a sugar substitute and melt butter or margarine.
    For the chocolate topping I melt a bag of chocolate chips with a tablespoon of peanut butter and spread on the top along with crushed crispy crunch chocolate bar.

  81. I use French vanilla pudding it thickens better and also have used cream cheese frosting rich but delish.

  82. Yes cool whip had milk, therefore not dairy free. …when toy aren’t intolerant and dealt allergic you know. …it has a milk derivitive. Fortunately there is a coconut whipped topping you can use if you whisk it more. Watch pudding too if dairy free. They say soy doesn’t work but it does if you use cook and serve just mix about 1/2 cup less.

  83. I am making this now & it looks scrumses

  84. Is the cocoa supposed to be the non-sweet powder used for baking or the instant hot chocolate like cocoa.

  85. Kimberly McCune

    Made this for the first time for 4th of July. It was good, the chocolate hardened nicely but it was gritty. I cooked it as directed. Should I have cooked it longer anyway?

  86. I put a layer of bananas on the graham cracker layers. Used prepared chocolate iceing, melted in microwave 30 seconds. Delicious!

  87. I would like to know which else do these graham crackers are in because I couldn’t find it in the supermarket

  88. So looks great but how does it teaste? Do you think it would be good with milted choc. ?

  89. Come on really,!!!! Who don’t know what cool whip is,,, lol good for licking it off your partner to…..lol if you’re in to that kind of hot sex…..

  90. this turned out very nice once I changed a lot of things :) — Although I was wondering on the 3rd cup of milk. Each packet of pudding asks for 1 cup, so I just followed that, and I substituted whipped cream (the type from a quart that you whip, not a can if I have to clarify) with some vanilla for the cool whip – which I find to be one of the nastiest tasting chemical concoctions on the face of the planet! — And I did a simple 2 ingredient ganache (2 parts chocolate to 1 part heavy whipping cream) instead of the topping provided… so not sure if it was even this recipe I made, I improved on it so much

  91. I’m in Australia & used Arnotts Lattice biscuits instead of Graham Crackers. Skipped the fake whip entirely & used whipped cream in the pudding mix. Also, made a simple choc ganache with dark choc & cream for the topping instead of the topping outlined in the recipe. Massive hit with the family this dessert

  92. Loved all the reviews. Am Suth.African so I appreciated the substitutes.

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