Last month I brought you the “No Bake” Strawberry Icebox Cake. This week, I’m bringing you another “No Bake” dessert in the form of an Eclair Cake. From the bits and pieces of research I’ve done online, there seem to be several different versions of this cake. This recipe is coming from my husband’s family and it is super yummy!
“No Bake” desserts are quickly becoming a spring and summer favorite of mine. I love the ease of just throwing a few things together and then letting it hang out in the fridge to do the rest of the work. Anything that it not heating up my kitchen during the warmer months is a plus in my book!
This cake is perfect for a crowd. Not only does it serve like a million and a half people, but it also tastes like a Boston Cream Pie! Now who wouldn’t like that!
Make this the next time your needing an easy dessert to throw together that won’t heat up the kitchen!
A “no bake” dessert that tastes like a Boston Cream Pie!
Prep Time: 30 minutes
Chill Time: 4 hours or longer
Total Time: 4hr 30 min.
1 8oz carton of Cool Whip
2 small packages of instant French vanilla pudding
3 cups milk
1 box of graham crackers
3 TB unsalted butter
2 oz. unsweetened baking chocolate, melted
3 TB white Caro Syrup
1 1/2 cups powdered sugar
1 tsp vanilla
1/4 cup milk
- Mix together pudding and milk. Fold in the Cool Whip.
- Place a layer of graham crackers on the bottom of a 9×13 baking dish. Spread half of the pudding mixture on crackers. Place another layer of graham crackers on top of pudding mixture. Spread the remaining half of pudding on top of the graham crackers adding one more layer of graham crackers on top of the pudding.
- In a medium sized bowl, melt baking chocolate and melt in butter, stirring until melted and incorporated. Whisk the remaining ingredients in with the chocolate mixture until smooth. Spread on top of the graham crackers.
- Cover with plastic wrap or baking lid and chill for at least 4 hours or overnight. But feel free to make this a day ahead of time.