When we sit down to a nice meal most people will think about the main course. What they don’t know is that I’m actually thinking about what’s for dessert, and I don’t think I’m the only one! If you can’t get enough of a sweet ending to a meal, you owe it to yourself to try something awesome. This recipe is for a no-bake eclair cake and it is so delicious, it may just ruin you for all other desserts.
Like many people, I have certain standards when it comes to preparing dessert. First of all, it has to be delicious enough that it gets people talking. I love being locally famous for my sweets. Secondly, it has to be easy to make. This recipe hits all of the marks, and you can be eating some in no time.
It doesn’t matter if you plan on eating this cake after a big meal or if you plan on raiding the refrigerator at midnight, it is satisfyingly sweet. Try it today and you will be a hero in your household.
Ingredients:
Cake layer:
1 box (16 oz) graham crackers
2 packages (3.4 oz each) instant vanilla pudding
3 1/2 cups whole milk
8 oz Cool Whip
Chocolate Frosting:
3 Tbsp unsweetened cocoa powder
1 1/2 cups powdered sugar
3 Tbsp of salted butter, melted
3 Tbsp whole milk
Instructions:
1. Whisk together the pudding and milk in a large mixing bowl until thickened, about 2 minutes. Fold in the Cool Whip.
2. Spray a 9×13 baking pan with non-stick spray. Line the bottom of the pan with a single layer of graham crackers, breaking them in smaller pieces to fit the edges of the pan.
3. Spread half of the pudding mixture evenly over the bottom layer of graham crackers.
4. Top with a second layer of graham crackers, followed by the second half of the pudding.
5. Top with the third and final layer of graham crackers.
6. Whisk together the cocoa powder, powdered sugar, melted butter and 3 Tbsp whole milk to make the chocolate frosting.
7. Spread evenly over top the third layer of graham crackers.
8. Refrigerate overnight so the pudding has time to set up and the graham crackers soften before serving.