No Bake Chocolate Eclair Cake…
This recipe is so easy to put together…
No Bake Chocolate Eclair CakeIngredients
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)
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.
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.
Refrigerate over night, so the graham crackers will soften up.
Hope you like it,