A recipe that has both no-bake and chocolate in its name must be a winner…..Right? Eleven of us were here at chez moi Wednesday evening for a fundraiser, and we decided to make it a dessert and coffee get together. I prepared three desserts – lemon brownies, yellow cupcakes with coconut frosting, and this no-bake chocolate eclair cake. (I am happy to report that I didn’t lick my fingers or taste one bite, and if you’re wondering what that is all about, go here.) It is all about assembly, rather than cooking or baking, and it can be put together in a matter of minutes. The secret is to make it at least eight hours before you are serving it so that everything can soften up and blend. I have made eclair cake many times, since it is a favorite of our son’s, but for this one, I used a recipe from All Recipes.
No-Bake Chocolate Eclair Cake
Ingredients
- 2 (3.5 ounce) boxes of instant vanilla pudding
- 3 cups milk
- 1 (8 ounce) container whipped topping, thawed
- 1 box graham cracker squares
- 1 (16 ounce) can prepared chocolate frosting
Instructions
- Put instant pudding, milk, and whipped topping in a mixing bowl and whisk till combined and slightly thickened.
- Line the bottom of a 9 x 13 pan with graham crackers.
- Pour half of the pudding mixture over the crackers and spread evenly so that all are covered.
- Add another layer of graham crackers.
- Pour the remaining pudding mixture over this layer and spread.
- Add another layer of graham crackers.
- Spread chocolate frosting over the crackers. (It will spread more easily if it is warmed up.)
- Refrigerate for at least 8 hours. Serve cold.
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This would be an easy recipe for the kids to make. Keep it mind that it is best eaten on the day that it is made or on the next day.
This is the dessert I remember your mother-in-law making for my family. Thank you for bringing up this sweet memory of her today!