These pan eclairs are one of my all-time, absolute favorite desserts on the planet. I’m sure it doesn’t hurt that they also bring back sweet childhood memories for me. My mom, aka…”Nana” to the boys…made these for my brother and I from time to time. I always felt like it was a special occasion when I’d open the refrigerator to find a pan of these sitting on the shelf. It was all we could do to let that pan sit overnight…which is a definite must for the sake of the graham cracker goodness that will surely delight you come the next morning. The combination of the rich glaze with the creamy pudding and softened graham is really quiet divine, if I do say so myself.
1 Box Graham Crackers
2 Packages French Vanilla Instant Pudding
1 Pint Heavy Whipping Cream (or 12 ounces Cool Whip)
3 Cups Milk
Chocolate Glaze (See below)
2 squares Semi-Sweet Baking Chocolate
3 Tbs Butter, melted
1/4 C Milk
2 Tbs Karo Syrup (Light Corn Syrup)
1 1/2 C Powdered Sugar
In a 9×13 casserole dish, layer as follows: Graham crackers, pudding mix, graham crackers, pudding mix, graham crackers, and finishing with chocolate glaze. Let set overnight in the refrigerator. Enjoy.
Recipe shared with: Wonderful Food Wednesday