1 package (3.4 ounces) vanilla instant pudding mix
2 cups cold milk, divided
1 tub (8 ounces) whipped topping, thawed
22 graham cracker sheets
1 package (4 ounces) unsweetened chocolate
1/4 cup unsalted butter
1-1/2 cups confectioners’ sugar
Step 1: Make the filling
In a large bowl, whisk the vanilla pudding mix with 1-3/4 cups of the cold milk for 2 minutes. Fold in the thawed whipped topping until no white streaks remain. (This is how to fold in ingredients to keep the filling light and airy.)
Step 2: Layer with graham crackers
Layer 1/3 of the graham cracker sheets into the bottom of a 13×9-inch baking pan. You’ll use up about 7 of the sheets plus 1 additional square in each layer to fit the pan. (Don’t worry if some small gaps remain.)
Top with half of the filling mixture. Repeat the layers and finish off with the remaining graham crackers.
Step 3: Make the chocolate layer
In a medium microwave-safe bowl, combine the chocolate and butter. Microwave on high for 1 minute and stir. Then, microwave in 30 second intervals until the chocolate is melted, and the mixture is blended. Add the confectioners’ sugar and remaining 1/4 cup milk and mix well.
Step 4: Refrigerate to set
Spread the chocolate layer over the top layer of graham crackers. Refrigerate 4 hours or until set.
How to Store Chocolate Eclair Squares
I found the dessert was soft-set from chilling in the refrigerator, but if you want firmer squares that are easier to cut, feel free to pop the pan into the freezer for an hour or so. The squares can be stored in either the refrigerator or the freezer, depending on your preference.