Monday, January 5, 2015
No Bake Eclair Cake
I will start by apologizing for this photo and the horrible lighting.Honestly it was early morning and I was in a rush to get to work.
I think you will still get a pretty good idea anyway of how delicious this did, and would taste.As you can see in the picture this doesn't sit up like a regular cake and honestly when we normally serve it, it's with a spoon.
The No Bake Eclair cake is something I bet many of you have had before.
Maybe a family member makes it, maybe you had it at a pot luck or maybe you make it yourself on a regular basis.Easy explanation for that, It is delicious and so very easy to make.Mom gave me the recipe and it is one of our Families Favorite.We have so many! LOL
The hardest part of this is waiting the 24 hours to let it sit.This is the time it requires to let the graham crackers soften up nicely and all these delicious fattening ingredients get to know each other.This picture had actually been taken several days after the eclair cake had sit the 24 hours.
Speaking of fattening, I should probably be ashamed of posting such a sinfully delicious and fattening dessert at the first of the new year.I know many of you are on a mission at the moment to eat healthier and maybe drop a few pounds..I will shamefully hold my head down for a minute and take a pause...........................................................OK all done with feeling ashamed LOL.
I had originally planned to post this along with another sinfully delicious fattening recipe before Christmas for you, I just got to dang busy.So I wont keep you waiting any longer.
Jodies Kitchen No Bake Eclair Cake
2 boxes (3 & 1/4 oz) french vanilla instant pudding
3 & 1/2 cup milk
1 container whipped topping (8 oz thawed)
1 (16oz) box graham crackers
1 & 1/2 cup powdered sugar (confectioners sugar)
1/2 cup cocoa powder
3 TBS butter (room temp)
1/3 cup milk
2 tsp. light corn syrup
2 tsp. vanilla extract
Mix pudding and milk together and mix on low speed until combined and lumps are gone.Gently fold in whipped topping.Place a layer of graham crackers (whole) in the bottom of dish.Pour half of the pudding mixture on graham crackers.Make another layer with whole graham crackers and then pour the rest of pudding mix on top.Place another layer of whole graham crackers on top.
Frosting:Mix together cocoa and sugar.Add butter and milk.With a mixer, beat well.Add corn syrup and vanilla,mix until creamy.Frost the top of the last layer of graham crackers.Place in refrigerator for 24 hours.