Wednesday, September 15, 2010

Petite Éclairs in a Jar

Harvest time is upon us. I have fond memories of our kitchen counter crowded with tall canning jars glistening with shiny red tomatoes, long slender green beans and jiggly jellies all ready to be tucked into our pantry for the cold winter months. Apples, pears and strawberries were peeled, chopped and boiled into sauces and jams. The line up was a moment of pride, a job well done after a hot summer of tending and watering. Even now, seeing a canning jar fills me with a craving for something delicious. You may not be the canning type, but you’ll definitely want to pick up some darling ½ pint jars for this recipe. It won’t get you through the long winter months, but it will transport you to a tasty place you’ll want to visit again and again. It’s called Petite Éclairs in a Jar. Believe me, it will top your list of ways to use your jars in years to come.

WB 012

First you’ll need ½ pint jars. I found some in my local grocery store. They’re so cute you’ll want to buy every one in sight, but this recipe will make about a dozen.

Petite Éclairs in a Jar

  • 1-2 sleeves Graham crackers
  • 2 (3¼ oz.) boxes instant French vanilla pudding
  • 3 ½ c. milk
  • 1 (8 oz.) container whipped topping, thawed
  • 1 tub chocolate frosting

1. Make sure your jars are clean and dry. Break graham crackers into small pieces and line the bottom of jars with them. Don’t be afraid to overlap a bit.

2. Mix up the cream. In the bowl of an electric mixer, combine pudding powder and milk, beating at medium speed for two minutes. Fold in thawed whipped topping. Divide cream mixture among jars. Fill about 2/3 to ¾ full.

3. Top with another layer of grahams. Break up here and cover entire surface as well as possible. It will make the next step easier.

4. Finish off with a thick layer of frosting spread across the top like a lid. Use the edge of the jar as your finishing point.

5. Refrigerate for 8-24 hours. I don’t put lids on at first to let the frosting firm up, but after about 6 hours I put the lids on.

6. Serve with a spoon and a sigh of satisfaction for the harvest you’ve created.

Eclairs in a Jar

Bon Appétit!

Christene

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2 comments:

  1. Oh, wow. Yum!!!!!!!! I have fig jam jars that would be perfect for this dessert. I better pedal my bicycle a lot this fall. :-) Thanks for the recipe.

    Su-sieee! Mac
    This and That. Here and There. Now, Sometimes Then.

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  2. these look and sound delicious! These would make great little desserts for parties, or just because. thanks for sharing!

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