Mini Eclair Bites

Author: Jenn Fishkind
Course: Dessert
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Ingredients

Crust

  • 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

Filling

  • 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

Instructions

  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
  15. NOTE: 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.
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