Mini Eclair Bites Recipe


2 cup graham cracker crumbs I used store bought in a can. I find these to work the best
12 tablespoons butter melted
1/2 cup powdered sugar

1 box French Vanilla Instant Pudding 3.4 oz box
6 ounces cool whip make sure to defrost it four hours before needed
1 3/4 cups milk
1 tub dark chocolate frosting

  1. Preheat oven to 350 degrees
  2. Grease mini muffin pan with non-stick butter spray
  3. Melt butter
  4. In a medium size bowl mix graham cracker crumbs, powdered sugar and butter with a spoon (slowly add the butter and evenly distribute – PLEASE SEE NOTE BELOW)
  5. Evenly distribute mixture to the 24 mini muffin cups. Press along the bottom and sides to make a “cup”
  6. Bake for 5 minutes (or until beginning to brown) and let cool completely
  7. In a medium size bowl, mix pudding and milk using a mixer
  8. Fold in cool whip using a spoon
  9. Fill either a decorating bag or a plastic bag with the corner cut off with the cream filling
  10. Fill the graham cracker crusts with the cream filling
  11. Microwave the dark chocolate frosting for 20-30 seconds to make it easier to work with.
  12. Fill another decorating bag or plastic bag with the corner cut off with the chocolate frosting
  13. Top the cream with a dollop of chocolate frosting
  14. Refrigerate for 24 hours

Some people have found the crust recipe to work perfect, while some others found the 12 tablespoons of butter was way to much and the butter started to pool – you may want to start by using 1/2 C butter (1 stick vs. 1 1/2 sticks, or 12 T) Melt the butter and add slowly to the crumbs, a little bit at a time, making sure it’s not too wet. You can always add more or save the leftover butter for later. You want a soft dough that sticks together slightly when you try to form a ball, not a wet dough.

Original recipe visit: Mini Eclair Bites @

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