A few weekends ago, my mom came over to hang my kitchen curtains. In return for the favor, I made dinner for my two sisters and my parents. I had full intentions on making a chocolate pie, but when I looked at the steps involved it seemed much more daunting to take on. It didn’t help that we were out until one o’clock the night before, how did I ever stay up way later during all those years in college? I tried to think of another dessert that would be delicious and come together with ease. My co-workers make this many times throughout the school year for us, but I never tried it at home. I was fortunate enough to remember that I had this recipe tucked away in my recipe box, and knew that I had all the ingredients on hand. The icing on the cake was that it needed no baking at all.
The only thing that I ended up changing was the frosting. The original recipe calls for a tub of chocolate frosting, but I didn’t have any on hand. Feel free to use a tub of chocolate frosting if you are feeling lazy or a little anxious about making your own. I found this stand-in, and boy am I happy I did. This frosting was spot on. I loved how it is made by melting the butter and chocolate and eventually ends up hardening on top of the pudding goodness. I actually think that the flavors get better over time, and next time I will definitely make it the night before to let them meld. Need more pudding in your life, check out the links below. Have a great weekend, and enjoy the football fun!
No Bake Chocolate Eclair Cake:
For the cake:
1 box graham crackers
2 (3 ounces) packages instant vanilla pudding
3 cups milk
1 8 oz. container whipped topping, thawed
For the chocolate frosting:
1/4 cup (1/2 stick) unsalted butter
1/4 cup unsweetened cocoa powder
1/4 cup milk
2 cups confectioners’ sugar
1 teaspoon vanilla extract
What you’ll do:
Line the bottom of a 9x 13 pan with graham crackers. In a large bowl, combine pudding mix and milk. Stir well. Stir in whipped topping to pudding mixture. Spread half of mixture over graham cracker layer. Top with another layer of graham crackers and the remaining pudding. Top with a final layer of graham crackers and prepare frosting.
To make the frosting, melt the butter with the cocoa powder in a small saucepan. Bring to a light simmer over medium-low heat and let it bubble for 1 minute. Whisk in the milk and cook for 3 more minutes, letting the mixture bubble up around the edges. Remove from the heat and beat in the confectioners’ sugar with a whisk or hand beater. When the mixture is smooth, beat in the vanilla. While the frosting is still quite hot and liquid, pour it over the top layer of graham crackers and smooth with a hot knife or spatula dipped in hot water. Refrigerate until ready to serve.