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Lauren Alonso the profitable purpose coach and owner of grits, grace, and granola, Digital Marketer, Personal Brand Coach, Podcaster, Home + Lifestyle Blogger, Photographer, Interior Designer, Homemaker, and Dreamer, Woman Entrepreneur, multi-passionate women, creative entrepreneur, mompreneur, storyteller, business owner, business coach, how to make money online

and finding joy in every season is my super power!

I''m Lauren

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Nana's No Bake Eclair Cake

Anyone else a light but rich dessert lover? I don't love anything too heavy, and this is the perfect recipe for those of you who love just a little chocolate with your cake. It was also Joel's favorite of his Nana's recipes and it became Freddie's too.

I will be sharing recipes weekly on this blog- both from the app and from the ones we try and add to our faves. But, I will be sharing even more often in our fb group. Want our Cooking Club updates? Make sure and join our JPF Family Fb Group and subscribe to our blog below.


Nana's No Bake Eclair Cake

This cake is no bake and so easy to make! A crowd pleaser. This makes a 13x9 cake pan and is ready in just 4-6 hours.


2 (3.4 oz) packages French Vanilla Instant Pudding mix, dry

3 cups milk

12 oz. cool whip

1 box of original graham crackers

FROSTING 6 Tablespoons butter

6 Tablespoons milk

6 Tablespoons cocoa and 1 Tablespoon oil OR 6 oz melted unsweetened chocolate

1 tsp vanilla

6 Tablespoons White Karo Syrup

2 cup powdered sugar


  1. Mix milk and pudding packets for about 2 minutes. Let sit for 15 minutes.

  2. Fold in Cool Whi to pudding mixture.

  3. In a 9x13 pan, layer graham crackers to cover bottom of pan.

  4. Pour half of pudding mixture on top and level.

  5. Put another layer of graham crackers to cover entire surface.

  6. Put the second half of pudding mixture on top and level.

  7. Put the final layer of graham crackers on top with bumpy side down. This will help the top look more smooth when you go to put the frosting on top. Once again, cut and shape crackers accordingly to avoid pits and cracks


  1. Microwave butter and milk just enough so that they are melted together.

  2. Add cocoa (OR 6 oz melted unsweetened chocolate), powdered sugar, and Karo syrup and blend together. (To melt unsweetened chocolate use a double broiler or the microwave in increments with stirring. Do not overheat.)

  3. Pour over top of graham crackers and smooth out nicely with a rubber spatula.

  4. Refrigerate 4-6 hours or overnight.

  5. Enjoy!


Happy Eating,


Tag us on Instagram #JPFCookingClub @JacksonPineFarm


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