Friday, June 27, 2014

Food Friday - Chocolate Eclair Cake

Chocolate Eclair Cake
adapted from Mommy's Kitchen

I tried this cake many times but had never made it.  In the summer I love anything that is no bake and cold!  This is perfect.  It's so easy and can really be as light as you want it since you could use fat free options for many of the ingredients.  

Easy No Bake Chocolate Eclair Cake:

2 - (3.5 ounce) packages instant french vanilla pudding mix (can use sugar free)
1 - (8 ounce) container frozen light or fat free whipped topping (cool whip), thawed
3 - cups 2% or skim milk
1 - (16 ounce) package graham crackers
1 - (16 ounce) tub prepared chocolate frosting or homemade (recipe below)

Pour the dry pudding mix into a medium size bowl and measure out 3 Cups of milk. Pour into the bowl and whisk the pudding until blended and begins to thicken. 

If you don't have a whisk a spoon works just as good. add the thawed cool whip and gently fold into the pudding mixture. 

Arrange a single layer of graham cracker squares in the bottom of a 13x9 inch baking pan. Evenly spread half of the pudding mixture over the crackers.

Top with another layer of graham crackers, then the remaining pudding mixture. Top with a final layer of graham crackers. 

Now it is time for the frosting. I put my chocolate frosting in the microwave for just a bit on defrost!! don't choose cook or you will have a clumpy mess.

Microwave it for about 20 -30 seconds just to get it nice, smooth and pourable. Pour the frosting over the whole cake and spread it all around up to the edges of the pan.

Chill cake for at least 6 hours before serving. You want it to be soft just like a true eclair.