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.
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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
Mix milk and pudding packets for about 2 minutes. Let sit for 15 minutes.
Fold in Cool Whi to pudding mixture.
In a 9x13 pan, layer graham crackers to cover bottom of pan.
Pour half of pudding mixture on top and level.
Put another layer of graham crackers to cover entire surface.
Put the second half of pudding mixture on top and level.
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
FOR THE FROSTING
Microwave butter and milk just enough so that they are melted together.
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.)
Pour over top of graham crackers and smooth out nicely with a rubber spatula.
Refrigerate 4-6 hours or overnight.