This cake is one of my husband’s favorites. I am happy about that, because it is one of the easiest cakes in the world to make.
Not kidding.
You don’t even have to bake it.
It is THAT easy!
This cake is super kid friendly and my kids love to help me make it. It really is a great dessert to have “help” in the kitchen from the kids. You know that kind of “help” right? The kind of “help” that makes it almost ten times harder to put something together in the kitchen?
Yeeesss. That kind.
Well, this dessert is so simple, your “helpers” will magically become actual helpers. It also only takes a few ingredients too, ones that you might even have in your pantry and freezer/fridge, ready to make if you have unexpected guests.
I love making it if I have to make a meal for someone too, because it seems to appeal to all tastes, and can be popped in the fridge and and eaten through the week.
That could be good or bad I suppose.
This recipe has been around for awhile, I am not really sure where it started. You may have even made this before, but if you haven’t…you are in for a treat!
Eclair Cake
1-16 oz package of honey graham crackers
2- 3.5 ounce packages of vanilla instant pudding mix
3 cups cold milk
1-8 ounce container frozen whipped topping, thawed
1 1/2 cups of chocolate chips
3 tblsp heavy cream or milk
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| I am not endorsing any of these particular products. I also make a version with homemade vanilla pudding and heavy whipped cream! Use what you like! |
Layer the bottom of a 13×9 baking pan with one layer of graham crackers, fitting them in so they cover the entire bottom of the pan. In a medium bowl, mix the pudding mix and the cold milk, whisking until well combined about one minute. Fold in the whipped topping and gently stir until mixture is thick and creamy. Layer one half of the mixture over the graham cracker layer and spread evenly.
Cover the pudding mixture with another layer of graham crackers and repeat with the pudding. Cover with a final layer of graham crackers on the top. In a double boiler or in a microwave safe bowl, combine the chocolate chips and cream. Stir and heat until melted, smooth and creamy. Pour evenly over top graham cracker layer.
Cover with plastic wrap and chill for 2 hours or overnight. Store in the refrigerator.
*I always seem to have enough for three layers of pudding, so you decide based on your pan, etc. Some pans would not be deep enough to accomodate that many layers. *
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