This little no-bake chocolate eclair dessert is one of those “church basement miracles” that started showing up at potlucks around the Midwest back in the 70s and never really left. It has all the flavors of a classic chocolate eclair—soft pastry, cool vanilla filling, and a glossy chocolate top—but it’s made with graham crackers and a simple pudding mixture instead of fussing with pastry dough and hot ovens. It’s the sort of recipe you pull out when company’s coming and you’re short on time, or when the grandkids are underfoot and you want something they can help layer together. A night in the refrigerator does all the work for you, turning those plain old crackers into something tender and almost cake-like. It’s humble, it’s easy, and it tastes like the kind of dessert you’d find at a long table covered in checkered cloth at a small-town supper.
This dessert is rich but light on the tongue, so it pairs nicely with simple, homey sides. I like to serve it after a comforting meal—maybe a pot roast with mashed potatoes, or a Sunday fried chicken dinner with green beans and corn. A bowl of fresh berries or sliced strawberries on the table is a lovely touch, especially in the summer when the gardens and roadside stands are overflowing. Coffee is almost required in my book, but cold milk for the kids or a cup of hot tea for those who prefer it makes everyone feel looked after. If you’re serving this at a potluck, it sits happily beside fruit salads, Jell-O salads, and all those familiar Midwestern casseroles that seem to show up wherever people gather.
4-Ingredient No-Bake Chocolate Eclair Dessert
Servings: 12 servings
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