Last Friday night, Nick and I had dinner at the home of my oldest friend, Jill (you may remember her from the Cabbage Patch Kid story) and her beautiful family. Jill and her hubby cooked up a delicious dinner for us, and we provided the dessert.
Nick’s aunt passed along this recipe for a no-bake chocolate eclair cake a few years ago, and it’s our favorite go-to dessert that doesn’t involve turning on the oven. (You may have heard that Philadelphia was fracking HOT last week, so the last thing we needed to do was heat up our kitchen any further.) We halved the recipe and used a smaller pan since it was just a small gathering, and there was still plenty to go around.
No-Bake Chocolate Eclair Cake
two 3 oz. boxes instant vanilla pudding
3 Cups milk
8 oz. Cool Whip
1 box whole graham crackers
1 can chocolate frosting
Mix pudding and milk until thick, then add Cool Whip. In a a 9″ x 13″ pan, lay graham crackers evenly on bottom. Spread 1/2 pudding mixture on crackers. Add another layer of graham crackers and remaining pudding. Top with graham crackers and press slightly into pudding. Top with icing. Refrigerate overnight.
Note: sometimes it’s a little difficult putting the icing on the top layer of graham crackers. Nick’s trick is putting the icing in the microwave for a little bit to soften it, dropping several spoonfuls on top of the graham crackers, and then spreading the icing across the top.
Chilling overnight turns the graham crackers into a soft crust. YUM. Enjoy!