Hot summer days make all of us bakers stay away from turning the ovens on. Thankfully, we have such things as no-bake desserts to rescue us from this misery.
This cake is one of my favorite Summer desserts. It’s easy to make. The hardest part is waiting for it to set. Overnight gives the best results, because the crackers need time to soften up from the filling. I recommend making this cake AFTER you had today’s dessert. This way you won’t be tempted to dig in.
I made this cake several times with the chocolate frosting. My husband thinks that it makes it too sweet, so this time I melted chocolate chips with a little bit of shortening over a double boiler and drizzled it over the cake.
Adapted from Paula Deen’s website.
You can find it here.
Eclair Cake recipe:
2 3 1/4 ounce boxes of instant French vanilla pudding
3 1/2 cups of milk
1 8-ounce container of frozen whipped topping, thawed
1/2 cup semi-sweet chocolate chips
Grease the bottom of a 13″ x 9″ pan with butter. Make first layer with graham crackers.
With an electric mixer, mix pudding with milk. Beat at medium speed until it starts to thicken ( about 2 minutes ). Gently fold in whipped topping.
Pour half of the filling over graham crackers layer. Place another layer of crackers. Top them with the rest of your pudding filling.
Melt chocolate and shortening in a small microwave – safe bowl. Drizzle over the cake.
Refrigerate for 24 hours.
Trust me -you will make a 13″ x 9″ pan of this divine treat, and you won’t have leftovers for the next day. It is soooo good!