No Bake Chocolate Eclair Cake!

When you want a great dessert, but you don't want to turn that oven on when it's in the 90's outside, this is the one to make!  This has been around for years and many of you have probably seen it or made it or at least, eaten it here or there.  It shows up at church potlucks and family reunions in the South a lot.  

However, I have kicked up the usual recipe just a bit and if I do say so myself, it made it even better!   Now, there is nothing wrong with the original recipe and it is popular with so many, but you know I always have to add a little somethin' somethin' to everything!  It's just how I roll!  

I didn't change it drastically, but my changes gave it some richness it lacked.   This is still a super easy recipe!

Here is what you will need:

1 (8 oz.) pkg. cream cheese, softened
1/2 cup confectioners sugar
1 tsp. vanilla
2 (3.5 oz.) pkg. instant French vanilla pudding or just vanilla works also (can use sugar free)
3 cups milk
8 oz. frozen whipped topping, thawed
1 (16 oz.) pkg. graham crackers
1 (16 oz.) container of milk chocolate frosting

Beat the cream cheese with an electric mixer until fluffy.  Add the vanilla and confectioner's sugar.  Beat until incorporated.

Add in the dry pudding mixes and milk.  Beat until it starts to thicken.  Fold in the whipped topping. 

Line a 9"x13" baking dish with a single layer of graham crackers.  Spread 1/2 of the pudding mixture over the crackers. 

Place a second layer of graham crackers over the pudding mixture and then spread the rest of the pudding over those.

Uncover the frosting and microwave it for about 20 to 30 seconds.  Just long enough to make it easy to pour over the last graham cracker layer.  Make sure you get all of that foil off of the top of the container before putting it in the microwave.  I know this from!   The fireworks can be interesting!    

Pour the frosting over the top and spread very lightly to cover.  Cover the cake and refrigerate for at least 10 to 12 hours...overnight works best! 

Cut in squares and...

Serve!  This has the texture of a light and yummy éclair!

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