No-Bake Eclair Cake
[caption id=”attachment_120” align=”alignleft” width=”300” caption=”The Finished Product”]
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I used to eat a chocolate eclair almost every day when I lived in Paris. Thankfully New York City doesn’t have as many bakeries as Paris, thereby prohibiting me from the daily indulgence.
A few weeks ago I asked my boyfriend what kind of cake he wanted for his birthday. He pondered on Carrot Cake for a few seconds before requesting a “giant eclair.” Thank goodness, because I’ve never made a carrot cake before and from what I understand, it involves a lot of carrot shredding. I figured eclair cake had to be the next best thing. Best of all, the recipes were all no-bake. Here’s the how to.
Eclair Cake
Ingredients
- 1 box of graham crackers
- 2 (3 1/4 oz.) boxes of instant French vanilla pudding
- 3 1/2 cups cold whole milk
- 1 (8 oz.) container frozen whipped topping, thawed
- 1 (12 oz.) can of milk chocolate frosting
Directions
- Lightly run a stick of butter on the bottom of a 9x13x2 inch pan.
- Line the bottom of the pan with a layer of graham crackers
- Mix pudding mix with milk using an electric mixer or a cold whisk and elbow grease. Beat for about 2 minutes
- Fold in the entire container of thawed whipped topping.
- Pour half the pudding mixture on top of the layer of graham crackers, smoothing to ensure the layer is even.
- Place another layer of graham crackers on top of pudding mixture.
- Pour the remainder of the pudding mixture on top of the graham crackers, smoothing to ensure an even layer.
- Place a final layer of graham crackers on top.
- Place can of milk chocolate frosting in the microwave on high for 45 seconds. This will ensure easy spreading. Pour the entire can onto the top layer of graham crackers, smoothing with a spatula.
- Cover the pan with foil or plastic wrap and refrigerate for at least 24 hours before serving. This allows all the layers to “marinate.”
Note: The possibilities for flavor combos on this recipe are endless. Substitute chocolate graham crackers for plain. Try different flavors of instant pudding (pistachio and butterscotch come to mind) and combos of canned frosting. Yum!
