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.

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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!

51a6IkwHCTL._SS400_ Now that we’ve gotten you in the mood for sweets, don’t forget to enter our Cake Pop Giveaway!



  1. Christene from Whipperberry says

    I would give them two to three days if kept refrigerated. They'd make fabulous gifts, Girlie-Whirlie! And I'll have to whip up a tasters batch for my Whipperchicks!

  2. SUZANNE says

    Oh how heavenly are these!? I LOVE seeing new ideas that haven't been played out on the blog scene, and I think this is one!! I simply adore them! And hey, Miss Christine…since you live down the road from me, I think if you whip some up, you should reserve one for me to come pick up and taste test, haha! :)

  3. Jennifer (Shutterbug and the Sweet Life) says

    I'm typing this half-heartedly while wildly looking around my office for flipflops. Running to the store to get the makin's. Must have some of this yummy goodness now! And then maybe I'll share with the neighbors. Or not.


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