Skip to main content

No Bake Eclair Cake




Ingredients
  • 2 (3.5 oz) package of instant vanilla pudding mix
  • 1 (8 oz) container of whipped topping (COOL WHIP) thawed
  • 3 cups milk
  • 2 sleeves graham cracker squares
  • 1 tub chocolate frosting


Instructions
  1. In a medium bowl, mix together the pudding mix, milk and Cool Whip.
  2. In an 9 x 13 baking dish, arrange a single layer of graham cracker squares on the bottom.
  3. You may have to break them up a bit to get enough crackers to cover the bottom of your dish.
  4. Spread half of the pudding mixture on top of the crackers.
  5. Layer another layer of graham crackers over the pudding mixture.
  6. Then layer the other half of the pudding mixture on top of crackers.
  7. Top with a final layer of graham crackers.
  8. Put plastic wrap over dish and put in fridge for about 30 min to an hour to allow pudding to set.
  9. When ready, put the tub of chocolate frosting in the microwave for about 15 seconds to soften (remove lid and aluminum foil top before microwaving).
  10. Take out and stir frosting. It should be easily spreadable now.
  11. Remove plastic wrap from dish and evenly spread chocolate frosting all over the top layer of graham crackers.
  12. Place plastic wrap over top of dish and put back in fridge.
  13. Now, forget about this dessert until tomorrow. This dessert gets better over time. The graham crackers need time to soften up.
  14. When ready, slice and serve!



This article and recipe adapted from this site

Comments

Post a Comment

Popular posts from this blog

Hot Chocolate Cookies

Ingredients 1 cup butter softened 1 cup sugar 2/3 cup brown sugar 2 eggs 1 teaspoon vanilla 3 1/4 cups flour 4 packages or 3/4 cups hot cocoa mix - NOT SUGAR FREE VERSIONS 1 teaspoon salt 1 teaspoon baking soda 2 teaspoon baking powder 1 cup chocolate chips 1 cup Mallow Bits mini marshmallows do not work the same and can be a bit of a sticky mess Instructions Beat butter and sugars in large bowl with standing mixer until light and fluffy. Add eggs and vanilla; mix well. In a separate bowl combine dry ingredients. Gradually beat dry ingredients into butter mixture until blended. Stir in chocolate chips and Mallow Bits*. Cover and chill for 30 minutes. When ready to bake, preheat oven to 350 degrees. Drop 2 tablespoons dough, 2 inches apart, onto baking sheets lined with silicone baking mats or parchment paper. Bake 9 to 11 minutes or until edges are lightly browned...
Post a Comment
Read more

CHOCOLATE OREO CAKE

INGREDIENTS CHOCOLATE CAKE 2 cups (260g) flour 2 cups (414g) sugar 3/4 cup (85g) natural unsweetened cocoa powder OR Hershey�s Special Dark Cocoa powder 2 tsp baking soda 1 tsp salt 2 large eggs 1 cup (240ml) buttermilk 1 cup (240ml) vegetable oil 1 1/2 tsp vanilla 1 cup (240ml) boiling water OREO ICING 1 1/2 cups (336g) butter 1 1/2 cups (284g) shortening 8�9 cups (920g-1035g) powdered sugar 3 cups (414g) Oreo crumbs (about 33 Oreos) 1 tsp vanilla extract 6�7 tbsp (90ml-105ml) water CHOCOLATE GANACHE 6 oz (1 cup | 169g) semi sweet chocolate chips 1/2 cup heavy whipping cream Oreos, optional NOTE: You�ll need at least one full package of Oreos. If you plan to decorate the outside of the cake with more Oreos, as shown, you might need a second package. INSTRUCTIONS  Prepare three 8 inch cake pans with parchment paper circles in the bottom, and grease the sides.  Add all dry ingredients to a large bowl and...
Post a Comment
Read more

THE BEST CREPE RECIPE

Ingredients 4 large eggs 2 1/4 cups milk 2 cups all purpose flour 1 tablespoon sugar 1/4 cup melted butter or canola oil good pinch of salt US Customary - Metric Instructions Place all ingredients in order as listed in a blender and blitz until smooth, about 1 minute. Scrape the sides and blend again briefly until batter is lump-free. Refrigerate at least 1 hour, but 2 is ideal. Place nonstick or cast iron skillet over medium to medium-high heat* to preheat. Melt a little butter or oil in the bottom of the pan and swirl to coat. With the hot skillet in one hand and the batter in the other, slowly and steadily pour crepe batter into the center of the pan, tilting the skillet around to spread the batter evenly across the bottom in a very thin layer. It takes some practice but after 3 or 4 times, you can get consistently even crepes. After 10-15 seconds, the crepe batter shouldn't look shiny anymore, it should appear more matte and the bottom should be lightly browned. So,...
Post a Comment
Read more