Post by Loupy on Apr 24, 2017 21:13:26 GMT -7
ECLAIR CAKE (No Bake,make ahead)
From: Kathleen @
www.gonnawantseconds.com/
If you haven’t yet tried a no bake recipe, this no bake éclair cake is a good one to get started on. Making éclair cake from scratch might sound like a tough job – but this recipe is just about as easy as you could imagine. All it takes is a little elbow grease: mix up the éclair, line a baking dish with a few graham crackers, and whip up the éclair cake frosting.
Sounds simple enough, right? Honestly, the very hardest part of the whole recipe? Waiting for the cake to sit overnight in the fridge.
Prep Time: 20 minutes
Yield: Serves 8-12
INGREDIENTS
2 (14.4) Ounce Boxes of Graham Crackers
2 (3.4 Ounces) Boxes of Instant Vanilla Pudding
8 Ounces Cool Whip-Thawed
3 1/2 Cups Whole Milk
Glaze:
6 Tablespoons Butter
6 Tablespoons Whole Milk
1/4 Cup Unsweetened Cocoa Powder
2 Cups Powdered Sugar
1 Teaspoon Vanilla Extract
Instructions:
Line the bottom of a 9 X 13 inch pan with a single layer of graham crackers, cutting them as need be to cover the bottom completely.
In a large mixing bowl, mix the pudding mix and milk with a hand help electric mixer on medium, for 2 minutes.
Fold in the Cool Whip.
Spread half the pudding mix over the layer of graham crackers, taking care to level the top.
Place another layer of graham crackers over the pudding mixture then spread the remaining pudding mixture over the top.
Place a final layer of graham cracker on top, smooth side of the crackers facing up.
Meanwhile make glaze: In a medium microwave safe bowl, melt butter with milk (doesn't need to boil).
Mix in cocoa, then mix in powdered sugar until glaze is smooth.
Evenly pour glaze over the top of graham cracker.
Refrigerate overnight.
From: Kathleen @
www.gonnawantseconds.com/
If you haven’t yet tried a no bake recipe, this no bake éclair cake is a good one to get started on. Making éclair cake from scratch might sound like a tough job – but this recipe is just about as easy as you could imagine. All it takes is a little elbow grease: mix up the éclair, line a baking dish with a few graham crackers, and whip up the éclair cake frosting.
Sounds simple enough, right? Honestly, the very hardest part of the whole recipe? Waiting for the cake to sit overnight in the fridge.
Prep Time: 20 minutes
Yield: Serves 8-12
INGREDIENTS
2 (14.4) Ounce Boxes of Graham Crackers
2 (3.4 Ounces) Boxes of Instant Vanilla Pudding
8 Ounces Cool Whip-Thawed
3 1/2 Cups Whole Milk
Glaze:
6 Tablespoons Butter
6 Tablespoons Whole Milk
1/4 Cup Unsweetened Cocoa Powder
2 Cups Powdered Sugar
1 Teaspoon Vanilla Extract
Instructions:
Line the bottom of a 9 X 13 inch pan with a single layer of graham crackers, cutting them as need be to cover the bottom completely.
In a large mixing bowl, mix the pudding mix and milk with a hand help electric mixer on medium, for 2 minutes.
Fold in the Cool Whip.
Spread half the pudding mix over the layer of graham crackers, taking care to level the top.
Place another layer of graham crackers over the pudding mixture then spread the remaining pudding mixture over the top.
Place a final layer of graham cracker on top, smooth side of the crackers facing up.
Meanwhile make glaze: In a medium microwave safe bowl, melt butter with milk (doesn't need to boil).
Mix in cocoa, then mix in powdered sugar until glaze is smooth.
Evenly pour glaze over the top of graham cracker.
Refrigerate overnight.
