Chocolate Eclair Dessert

When it’s your birthday, you should be able to choose whatever you’d like for dessert, correct?  The problem is that I have many favorites.  I could make graham cracker pudding, Mom’s chocolate sheet cake, Apple pie, Cream Cheese Fruit Delight, or Sticky Toffee Pudding.

But since I love graham crackers, pudding, and chocolate, I think it will be Chocolate Eclair Dessert.

chocolate eclair dessert

Anybody can make this because it’s so easy.  Anybody can eat it, too – if you like pudding, graham crackers and chocolate.

This really is an easy recipe.  You layer the pudding mixture with the graham crackers and then top it with the chocolate frosting.  Oh, My Goodness.  Is it ever good!

I only use Honey Maid graham crackers. It was one of our prenuptial agreements.  Dave knew long before we were married that if I ever asked him to pick up Graham Crackers, there was only one brand for me.  He has faithfully kept that agreement for over thirty-two years.

Our family was served this at our friend Bethany’s house, and it gave me a hankering to make this again. Like I said, since it’s my birthday, I get to choose.  Bethany used vanilla pudding and when I made it, I used French vanilla.

You can substitute Cool Whip for the Dream Whip if you’d like.  It’s something you’ll have on hand and it’s one less step in putting this dessert together, because the Dream Whip will need to be whipped into peaks.

eclair dessert and Dream Whip

Mix this up and refrigerate it for 24 hours before serving.  Unless you’re in a hurry, of course.

Chocolate Eclair Dessert

Chocolate Eclair Dessert
Recipe type: Dessert
Cuisine: American
Prep time: 
Total time: 
Serves: 12
An easy dessert that combines pudding, chocolate, and graham crackers. Make it 24 hours ahead and there's no fuss the day you want to serve this.
  • 1 lb. graham crackers - entire pieces
  • 2 (3½ oz.) Vanilla or French Vanilla pudding. (Recipe calls for instant; I use cooked)
  • 3 cups milk
  • 2 packs Dream Whip, mixed according to directions OR 3-4 cups Cool Whip
  • 5 Tbsp. cocoa and 2 Tbsp. oil
  • 2 Tbsp. light corn syrup
  • 1 tsp. vanilla
  • 3 Tbsp softened butter (or margarine)
  • 1½ cups powdered sugar
  • 3 Tbsp. milk
  1. Grease the bottom of a 9 x 13 dish.
  2. Line with crackers
  3. Mix pudding with milk and continue according to directions
  4. Blend dream whip according to package directions OR use cool whip and add to the pudding
  5. Spread half the pudding mixture over the crackers.
  6. Add a second layer of crackers on top of pudding
  7. Put the remainder of the pudding on top of the crackers
  8. Add a third layer of crackers
  9. REFRIGERATE for 2 hours, then put frosting on top of the third layer of crackers
  10. For FROSTING: beat ingredients together until smooth
  11. Layer on top of crackers
  12. Refrigerate for 24 hours before serving


pinterest Chocolate Eclair Dessert

Easy Oatmeal Raisin Cookies

Oatmeal Raisin cookies

Oatmeal Raisin cookies are the ultimate favorite of my husband. This recipe comes close to the one my Grandpa Bender used to make.  ‘Loved them as a child, and love them now. I remember the taste of them on Sunday after our lunch at my grandpa’s house.  He’d been a widower for quite a few years and his grandchildren always clamored for his cookies.  This is a large recipe, so you can freeze a bunch to serve later, as this recipe makes a good six dozen cookies.

After you cream the butter and sugars, you add the eggs, one at a time.  Add vanilla and then your dry ingredients. There’s really not a lot to it, and you can make them as large or as small as you’d like.

Baking is easy; drop by teaspoonfuls on a cookie sheet and bake.

I made some the other evening and put a bunch in the freezer.  Sometime this winter we’ll have a pile of young adults coming to sled ride, and these are ready to go.  That’s not really why I made them, though.  My hubby had had a rough day, and I knew he was tired.  So I whipped up a batch of these.  It was worth the time it took out of my day when I put that plate in front of him after supper. His smile (and his kiss) made me want to mix up another batch soon.

Oatmeal Raisin Cookies

Oatmeal Raisin Cookies
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6 dozen
Simple and satisfying - these oatmeal raisin cookies add some extra oomph to your taste. A simple recipe that keeps well frozen and is a delight to serve with fruit or milk.
  • 2 cups shortening
  • 2 cups brown sugar
  • 2 cups white sugar
  • 6 eggs
  • 5½ cups minute oatmeal
  • 2 cup raisins (or more)
  • 2¼ tsp. baking soda
  • 1 tsp. salt
  • 1 tsp. vanilla
  • 2 tsp. cinnamon
  • 4½ cups flour
  • 1 cup nuts (optional)
  1. Cream shortening and sugars together
  2. Add eggs, one at a time
  3. Add vanilla
  4. Mix well.
  5. Add dry ingredients
  6. Stir in raisins and (optional) nuts
  7. Drop on greased cookie tray
  8. Bake at 350 for 10-12 minute

Pinterest easy oatmeal Raisin Cookies


Molasses Cookies

This recipe is great year round, but it’s especially inviting in autumn and winter months. When the kitchen is laden with the fragrance of molasses, cinnamon, cloves, and nutmeg, we know that “cozy” is here.  Ask me how I know!  I got this recipe from my friend Cindy Hilty, and I can’t begin to tell you how many years it’s been or how many batches of these cookies I’ve made.

molasses cookies 2

Mixing the cookies is easy.  You will probably not need directions, but if you do, start with creaming your sugar and butter; then add the molasses and eggs.  The dry ingredients come next.  The main key to success with these cookies is to follow the baking time exactly. Of course, if you have a convection oven, you might want to bake them a minute or two less.  These cookies freeze well and are great dunked in a glass of milk!

Roll the dough into balls (and if you have kiddos in the house, let them help you with this) then roll into sugar and bake. The main key to success with these cookies is to follow the baking time exactly. Of course, if you have a convection oven, you might want to bake them a minute or two less.  These cookies freeze well and are great dunked in a glass of milk!

Molasses cookies

The lighting in this photo makes them look different from the other photo. These cookies are cooling off on my padded baking cloth.


Molasses Cookies
Recipe type: Molasses Cookies
Prep time: 
Cook time: 
Total time: 
Don't overbake these cookies. Follow the baking time exactly. The directions say to bake for 11 minutes, so that is 11 minutes and not 11 minutes and 11 seconds! If you're using a convection oven, you might need to bake them a minute or two less.
  • ½ cup soft butter
  • ½ cup solid shortening
  • 1½ cups sugar
  • ½ cup molasses
  • 2 eggs
  • 4 cups flour
  • 2¼ tsp. baking soda
  • 2¼ tsp. ground ginger
  • 1½ tsp. cloves
  • 1½ tsp. cinnamon
  1. Cream butter, shortening, and sugar
  2. Add molasses and eggs and beat some more
  3. Mix dry ingredients together
  4. Add dry ingredients to butter/molasses mixture
  5. Roll into balls and dip in granulated sugar
  6. Place on greased cookie sheet and press the top of the ball down just a smidgeon.
  7. Bake at 350 for 11 minutes


Pumpkin Cheesecake

For any season, this pumpkin cheesecake is a hit. Especially over the holidays, this dessert will add a flair to your table.

Fix this a day or two ahead and save time for later when you will be busy in the kitchen.

I was introduced to this recipe by my friend Anna, who offered to bring a dessert to our Thanksgiving dinner. We’d invited her family to help fill our table for Thanksgiving because over half of our kids were out of the country or in other states.

One thing I’ve learned, when I’m inviting guests, is that if they offer to bring something, say “Yes!” We had the usual turkey and all the fixings. Anna offered to bring a broccoli salad.  Of course, I said “Yes.”

Then she said she’d like to bring a pumpkin cheesecake.  She knew we had another family we were inviting for that day. It was really easy to say “Yes” to that offer as well! We only had thirteen at our table that day because one person had to work longer than planned and one of my gang was upstairs in bed with the flu, so there was plenty to go around.

(I was really grateful that she left a few pieces here when she packed up her family and food to go home.) Here’s the recipe. I hope you’ll enjoy it as much as we did.

Pumpkin Cheesecake
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12-16
A delicious pumpkin dessert that adds the flair of cheesecake. Make it ahead and save time for later.
  • 1½ cups graham cracker crumbs
  • 2 Tbsp. sugar
  • 2 tsp. pumpkin pie spice
  • 15 oz. pumpkin, canned
  • 32 oz. cream cheese
  • 1 cup brown sugar
  • ⅔ cup white sugar
  • 5 eggs
  1. Mix crumbs, sugar, and margarine in bottom of greased pan. Springform works best.
  2. Bake 8-10 minutes.
  3. Remove from oven and let cool 5 minutes
  4. Mix pumpkin, flour, and spice, then set aside
  5. Beat cream cheese well, then add sugar.
  6. Add eggs, one at a time
  7. Mix together both pumpkin and cream cheese mixture
  8. Bake for 1½ hours or until cheesecake is set
  9. Garnish with whipped cream if desired
  10. Keep refrigerated