No Bake Éclair Cake
Here is a simple recipe for the ever popular No Bake Éclair Cake. A fun cake recipe to make and oh so yummy!
The Éclair Cake has been around for many years. I’m told way back in the 1900s.
The chef who created desserts including the Charlotte and Napoleon cake was know to have created the Éclair Cake as well.
I know the Napoleon cake is a layered type of cake and so is the Éclair cake too.
Whomever invented this delicious recipe was a smart cookie so to speak.
It’s the easiest no bake recipe that never fails.
Even if you make the top look different, the inside is still the wonderful layers of deliciousness.
It also happens to be one of the easiest recipes.
There’s no cooking either. You use instant pudding. Well, you do heat up the hot fudge topping for a minute. That’s the extent of cooking.
When the cake chills in the fridge, the graham crackers get soft and when you bite into your first piece it’s ahhhh, so good!
Give this easy-peasy recipe a go. I hope you will love it as much as my family and I do. Enjoy!
No Bake Éclair Cake
Yields: 9 pieces of cake
What you’ll need to make a no bake éclair cake…
Ingredients:
- 12 honey graham cracker
- 1 small box (3.5 oz) instant vanilla pudding mix, regular or sugar free both work for this recipe
- 1 1/4 cups Cool Whip, thawed (Any frozen whipped topping will work for this recipe)
- 1/2 cup about half a jar of hot fudge topping such as Smucker’s or Hershey. A tub of chocolate frosting works great too
- 1/2 teaspoon vanilla extract
Topped with crunched up graham crackers over the fudge topping then chocolate sprinkles
Plain with just chocolate fudge sauce
Here’s how to make this most delicious dessert…
Directions:
- Have an 8 x 8 or 9 x 9 square pan ready to go.
- In a medium mixing bowl, combine pudding mix and milk. Whisk until think. Add in the vanilla extract and mix to incorporate. Fold in Cool Whip with a whisk until smooth with no streaks.
- Set aside for a minute.
- Layer the first set of graham crackers on the bottom.
- Spoon 1/2 of the pudding mixture over the crackers. Lay the next set of crackers over the filling. Now spoon the rest of the pudding mixture over the cracker and lay your last set of crackers. Gently press on the top crackers.
- Thin the fudge topping in microwave for a few seconds to thin out. Stir, this is important.
- Pour the topping over the cake, spread with an offset spatula and chill cake for at least 4 hours. That’s it, so easy, so simple, now it’s just the waiting that’s hard. Take out, cut into squares. Leftovers can be kept in fridge up to two days.
Here’s a few more no bake desserts to see..
No Bake Éclair Cake
Here is a simple recipe for the ever popular No Bake Éclair Cake. A fun cake recipe to make and oh so yummy!
Ingredients
- 12 honey graham crackers
- 1 3.5 ounce box instant vanilla pudding mix, regular or sugar free both work for this recipe
- 1 1/4 cups Cool Whip, thawed (Any frozen whipped topping will work for this recipe)
- 1/2 cup about half a jar of hot fudge topping such as Smucker’s or Hershey. A tub of chocolate frosting works great too
- 1/2 tsp vanilla extract
Instructions
-
Have an 8 x 8 or 9 x 9 square pan ready to go.
In a medium mixing bowl, combine pudding mix and milk. Whisk until thick. stirk in vanilla and mix to combine.
Fold in Cool Whip with a whisk until smooth and incorporated.
Set aside for a minute. Layer the first set of graham crackers on the bottom. Spoon 1/2 of the pudding mixture over the crackers. Lay the next set of crackers over the filling. Now spoon the rest of the pudding mixture over the cracker and lay your last set of crackers.
Gently press on the top crackers.
Thin the fudge topping in microwave for a few seconds to thin out. Stir, this is important.
Pour the topping over the cake, spread with an offset spatula and chill cake for at least 4 hours.
That’s it, so easy, so simple, now it’s just the waiting that’s hard. Take out, cut into squares. Leftovers can be kept in fridge up to two days.
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Bye for now…
