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If you're like me, I have certain
dishes that I only make during the summer and others that I only make during
the cooler months. I LOVE to bake but, unfortunately, summer is often
full of "no bake" desserts because let's face it...it's hot out and I
don't want to turn the oven on!
I'm always on the lookout for a
refreshing summer dessert and this No-Bake Chocolate Eclair Cake doesn't
disappoint! It’s a deliciously creamy dessert that’s sure to be a hit
with the crowd…who doesn’t like chocolate and COOL WHIP? It's the perfect
dessert to bring to a cookout or for a summer birthday and has been a family
favorite for as long as I can remember.
This No-Bake Chocolate Éclair Cake
is definitely going to be in the summer rotation a lot this summer! It's
no bake, but is certainly delicious!
For this No-Bake
Chocolate Éclair Cake, you start with graham crackers, vanilla pudding (or French
vanilla pudding), and COOL WHIP…all ingredients that I almost always have in my
pantry and refrigerator/freezer.
You start
by mixing the pre-made pudding and COOL WHIP together. Just a little taste of that mixture alone is
worth making the No-Bake Chocolate Éclair Cake!
Layer graham crackers in the bottom of a 9x13 baking dish...you will have to break some up to fill up the bottom of the dish.
Then layer this fluffy pudding/COOL WHIP mixture on top of the graham crackers and repeat.
Top all of those layers with
a delicious chocolate topping, almost like a ganache, and you have one
wonderful, creamy, delicious summer dessert!
No- Bake Chocolate Eclair Cake
Filling:
2 boxes vanilla (or french vanilla) instant pudding
3 c. milk
1 (8 oz) container COOL WHIP
1 box of graham crackers
Topping:
1/3 c. cocoa
1 c. sugar
1/4 c. milk
1 stick butter
1 tsp. vanilla
Mix pudding and milk. (My pudding called for 2 cups of milk per box, but I cut it down to 3 cups total...I like the pudding/COOL WHIP mixture to be a little thicker.) Stir in COOL WHIP.
Place a
layer of graham crackers in the bottom of a 9x13" dish. Spread half of
the pudding/COOL WHIP mixture over the graham crackers. Repeat with another layer
of graham crackers and pudding/COOL WHIP mixture; then top with a final layer of graham
crackers.
For the topping, bring cocoa, milk, and sugar to a boil. Boil about 1
minute, stirring very frequently. Remove from heat and cool one minute.
Add butter and vanilla; stir until butter is melted. Pour over the top
layer of graham crackers. Refrigerate over night.
Do you have a special dessert you'd like to share? Enter COOL WHIP's Fan Dessert of the Month Contest for a chance to win $500! Simply make a COOL WHIP dessert, take a photo, and upload it here. Enter now!
Sponsored posts are purely editorial content that I am pleased to have presented by a participating sponsor. Advertisers
do not produce the content. I was compensated for this post as a member
of Clever Girls Collective, but the content and opinions are all my own.
