Friday, March 25, 2011
Friday Food Craft: Chocolate Eclair Torte
You will need:
1 family size (6.5 servings) instant pudding mix
3 cups milk (for making the pudding)
2 sleeves of graham crackers
1 container Cool Whip whipped topping
1 container of chocolate frosting (I only use about 1/2 the container, even when frosting generously)
First, mix your desired flavor of pudding according to the package instructions. Add your container of cool whip to the pudding and mix together well.
Next, place a layer of graham crackers in a baking dish of your choosing (this would also work well if you had some square individual sized containers). On top of your graham cracker layer add about 1/3 of your pudding mixture and spread evenly. Place another layer of graham crackers on top, then pudding, and so on until you have used the pudding up. Make sure to place a layer of graham crackers on the very top as evenly as possible.
Then, gently spread frosting over the top. It helps to use room temperature frosting and space globs of it over the top and spread them to meet each other. This way you don't move your crackers around too much and make a mess. *You can also microwave your frosting and pour over the top, as suggested by Melenie below!
Once you have your frosting covering your top layer of graham crackers, cover your dish with plastic wrap (or if you are lucky enough to have a container with a lid that will not touch and mess up your pretty frosting, place the lid on it and set it in the refrigerator. I recommend you refrigerate for at least 4 hours, but over night is even better.
Then, just slice and serve, it tastes just like chocolate eclairs!