No Bake Chocolate Eclair Cake…
This recipe is so easy to put together…
No Bake Chocolate Eclair Cake
IngredientsFilling…
2 (3.5 oz) boxes of instant vanilla pudding (if using sugar free, just 2 small boxes)
3 cups milk
1 (8 oz) container of Cool Whip, thawed
Box of graham crackers ( you will use almost the whole box)
Topping…
1/3 cup unsweetened cocoa powder
1 cup sugar
1/4 cup milk
1 stick (1/2 cup) butter or margarine
1 teaspoon vanilla extract
Direction of filling…
Combine the 2 boxes of instant vanilla pudding with the 3 cups of milk. Blend for 2 minutes. Fold in the container of Cool Whip and set aside. Layer the bottom of 13 x 9 pan with graham crackers. Spread half of pudding mixture over graham crackers. Add another layer of graham crackers to cover, then add the rest of the pudding mix. Top with another layer of graham crackers.
Directions for topping…
Mix cocoa powder, sugar and milk in medium sauce pan. Bring to rolling boil and boil for one minute. Stirring constantly. Remove from heat and let cool one minute. Add stick of butter and one teaspoon vanilla. Stir until butter is melted.
Pour chocolate mixture over the top graham cracker layer and refrigerate over night, so the graham crackers can soften.
Enjoy!!!
I made 2 pans of this recipe…one with regular instant pudding and the other was sugar free/fat free. I also used low fat Cool Whip. Both recipes were great!
Here are some pictures I took along the way.
After you beat the pudding, "fold" in the Cool Whip for a fluffier result. I'm not sure if you could use real cream you whip yourself for this. It may not stand up and hold for the overnight sitting. Cool Whip stays fluffy.
Layer graham crackers anyway you'd like. I broke up pieces to fill in the empty spots.
Layer half of the pudding mixture.
Keep layering and end with graham crackers on the top.
Keep stirring the chocolate when it's boiling, it will stick on the bottom if you don't. Remove from heat when adding the butter and vanilla.
Yum!
Refrigerate over night, so the graham crackers will soften up.
Delicious!!
Hope you like it,
~Karen~
Karen, I make this cake with the exception of - I use the Keebler CLUB crackers instead of graham (I don't care for graham crackers...) My granddaughter requests this every year for her birthday. And, yes, I've also tried it with the sugar free pudding mix as well as low fat whipped topping with good results. Thanks for sharing.
ReplyDeleteI make something similar using chocolate pudding, graham crackers and covering the top with cherry pie filling. My ex-daughter in law who we are still very close to has always called it Cherry Glop and asks for it when I visit!
ReplyDeleteHoly cow! This looks so yummy and EASY! Thanks a bunch!
ReplyDeleteThis looks absolutely delicious! We LOVE pudding/chocolate/cracker-based desserts around here and will try this out over the holidays. Thank you Karen.
ReplyDeleteWe use chocolate grahams. Some times substituted crushed grahams/walnuts/brown sugar instead of chocolate for topping. I wish you wouldn't have reminded me of this because it's one of my favorites! I always keep a box of chocolate grahams on hand and something tells me I'll be seeing them tonight.
ReplyDeleteI love making this for my son and his friends. I use ice cream hot fudge topping on top. I just zap it a bit to soften it so its easy to spread. One of the boys calls it 'pie"...i told him I would make him "pie" if he got on 1st base. After he WALKED, he wanted to know if that counted! lolol He was a SOPHOMORE in high school! HA! 1st time he had it, he helped himself to 2 helpings after dinner and one for breakfast the next morning. SO GOOD. We call it Boston Cream Pie.
ReplyDeleteThis a smoothy and creamy dessert that I never knew how to make. Thanks for the recipe and pictures.
ReplyDeleteChocolate Eclair Cake has been a tradition in our family for over 30 years. I received the recipe from my workplace and made it immediately. Kids love this stuff! The only difference in our recipes is the chocolate on mine isn't cooked. I'll have to give yours a try and change it up...if the kids will let me. ;)
ReplyDeleteI'm all about EASY when it comes to baking/cooking so this recipe looks like it could be something I might have success making. Thanks for passing it on and wish me luck Karen!
ReplyDeleteTHANKS for sharing...I must try this :)
ReplyDeleteThese look delicious!
ReplyDeletePinning to my cakerecipes board!
Yep - this is a keeper, isn't it? I've been making it for at least 20 years - it's one of hubby's favorites and it gets rave reviews from the crew I feed during our cow works. You did a nice job on the tutorial.
ReplyDeleteThank you for this! I'm known as the terrible cook but this was a big hit at Thanksgiving and has been requested by family for Christmas!
ReplyDeleteKaren, wanted you to know I made this the beginning of the week of our daughter's finals at Clemson University. I sent her home with some of the leftovers and it was definitely comfort food for her. :) She was stressed, (we were stressed!), this was perfect!!! Froze the rest and when my brother flew in unexpectedly for an impromptu visit, let it defrost in the fridge and it tasted so fresh and delicious. Thank you so much for sharing such an easy and so delicious recipe!
ReplyDelete