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Démarquez le dessert :
In a large mixing bowl, combine the instant vanilla mixture with the cold milk. Coat the pudding with the flour until it thickens, then stir in the chopped herbs until everything is well combined.
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Layer the dessert:
Spread a layer of Graham crackers to cover the bottom of a 9 × 13 inch baking dish.
Split the mixture in half and spread half of it over Graham crackers.
On top of the pouding mixture, sprinkle another layer of Graham crackers.
Place the second layer of Graham crackers on top of the remaining pouding mixture.
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Graham, to the last layer of cookies.
Put the garnish on top of the chocolate:
Remove the foil and aluminum foil from the chocolate glazing container. Hold the microscope lens at its highest power setting for about 30 seconds, or until the lens becomes flexible.
Distribute evenly the chocolate fondue over the top layer of Graham crackers.
Refree and serve:
Place a plastic bag over the baking sheet and refrigerate for at least four hours, or overnight. The Graham crackers will be able to crumble and mix with the marshmallows in this way.
Make into squares and serve cold. Indulge in this deliciously creamy and chocolatey gourmandise!
Conseils:
In between the layers of vanilla pudding, you may add a layer of chocolate pudding for an extra chocolaty touch.
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For extra flair, garnish with chocolate chips or a caramel sauce filet before serving.
In conclusion, this chocolate dessert éclair recipe doesn’t need cooking and is sure to be a hit at any event.
Its easy preparation and delicious flavor make it a must-have recipe for potlucks, family gatherings, or even just a sweet treat at home.
Delicieux et chocolatés bienfaits sont contenus dans cada bouchée.
Key points: Dessert without cooking
Chocolate éclairs
This is simple
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