It’s hovering at 92 degrees here in NC and our upstairs air conditioning has been out for weeks. Yes, adding more freon didn’t work, so it’s a whole new unit for this family and apparently, every air conditioning repairman has better things to do than helping a sister out.
BUT, I am SO grateful for downstairs air and I’m reminded it’s a want, not a need, just like my need for this No Bake Chocolate Eclair Cake.
Now, please understand that we are going to hold the word “cake” loosely in this title because it’s a little tricky to give a name too. Whatever you call it, you will be glad you gave it a try. It’s SO easy that it really belongs over on my 10 Minute Dinners site, plus it feeds a crowd in minutes. Since it’s a make ahead of time type dessert, it’s a wonderful way to get some of the items on the “To do” list marked off before company comes.
I know I have a picture of this deliciousness on a plate, but for the life of me, I can not find that photo card, so just imagine layers of refreshing goodness. While I list store bought whip cream and pudding, know that you can absolutely substitute them with homemade, and believe it or not homemade chocolate pudding is SO easy!!
I make it in a Trifle bowl only because anything layered make a beautiful presentation in a see through bowl, but wouldn’t you know that Kraft shared a picture with pieces cut from an 8×8 cake plate. So much versatility.
Recipe: Chocolate Eclair Cake
Summary: This refreshing no bake chocolate cake is the perfect recipe for large groups. Everyone loves it!
Ingredients
- 1 small box French vanilla instant pudding mix
- 1 (8 ounce) carton of whipped topping, homemade or Cool Whip
- 1 cup of milk
- 1/2 box of Graham Crackers (or I’ve mixed the bottom layers with Nilla Wafers too)
- 1 cup milk chocolate frosting, room temperature (yes, store bought works)
Instructions
- Combine the milk and pudding mix in medium bowl.
- Stir in the whipped topping.
- Arrange a layer of graham crackers or mixture of Nilla wafers/graham crackers in the bottom of an 8 inch dish.
- Spread one cup of pudding mixture over the crackers.
- Create another layer of crackers, then pudding mixture.
- Continue until mixture is all gone.
- Spread the chocolate frosting over the remaining graham crackers and create on final layer on top of pudding.
- Spread frosting all the way to the edge.
- Cover with plastic wrap and refrigerate for at least four hours (or up to 24 hours) before serving.
You have got to be kidding me! Not only does this look simple and delicious, but beautiful as well. Thank you so much for sharing this recipe. It seems not only like a perfect week night dessert, but fancy enough for company. Thanks, again.
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Jen Reply:
July 10th, 2014 at 10:30 am
@Heather @ My Overflowing Cup, Heather – your sweet comments always brighten my day and you are so right. Easy enough for week night but guests love it too. 🙂
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Pop that frosting in the microwave for a about 30 seconds and then stir it so it’s the same consistency, then pour it over the final layer of Graham crackers. So much easier!
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Great recipe and so easy.. I followed the recipe exactly and it turned out perfect and looked exactly as the picture. My family loved it and I will definetly be making it again.
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Jen Reply:
June 29th, 2015 at 12:28 pm
YAY!! So glad to hear that. 🙂
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Can l freeze this if l use whip it in the cream
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Jen Reply:
December 14th, 2015 at 1:00 pm
I would think you could, but I haven’t tried it. Typically, it’s such a quick dessert that I whip it up the day of. Sorry I can’t be more help. If you give it a try, let me know. 🙂
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Violet Reply:
December 15th, 2015 at 12:27 pm
@Violet, waiting for a reply
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