Daisy: So, am I to sit here gathering dust now?
Me: Wait, what?
Daisy: Well, you’re using a whisk there and I’m just sitting here doing nothing.
Me: Well, its just a little bit to stir and I didn’t think it necessary to get you all dirty and have to clean you up for it.
Daisy: Oh, so I’m an inconvenience now, am I???
After making something to please the Hillbilly (since he was the only one that likes peach cobbler) I decided to make something the Boy and I would like also. I needed some chocolate!
I’ve been wanting to try this eclair cake since I saw the recipe and saved it. Its not very pretty, but plenty tasty enough and easy to make as long as you plan ahead. Though its called a “cake”, its more of a layered dessert.
Its simple enough that even I could make it and the only thing I wasn’t really satisfied with was the chocolate topping. First, there wasn’t enough to make a nice layer and second, what it made was too liquidy. I’m thinking the next time, I’ll use a chocolate ganache.
No-Bake Eclair Cake
1 box (16 oz) graham crackers
2 packages (3.4 oz each) instant vanilla pudding
3 1/2 cups whole milk
8 oz Cool Whip
3 Tbsp unsweetened cocoa powder
1 1/2 cups powdered sugar
3 Tbsp of salted butter, melted
3 Tbsp whole milk
Whisk the milk and pudding together until it thickens. Fold in the Cool Whip.
Spray a 9×13 pan with non-stick cooking spray (Pam). Place a layer of graham crackers all along the bottom of the pan. Spread half of the pudding mixture over the bottom layer. Place another layer of graham crackers and cover with the remaining pudding mixture. Arrange another layer of graham crackers over the top.
Mix together the cocoa powder, powdered sugar, melted butter and the milk in a bowl for the frosting layer. Spread over the top layer of graham crackers.
Cover and place in the refrigerator overnight for the pudding to set and the graham crackers to soften.