NO BAKE ECLAIR CAKE
Creamy and delicious no-bake eclair cake tastes like a cross between Boston cream pie and a chocolate eclair. Plus, it is super easy to make with just 5 simple ingredients!
Provided by Jaclyn Shimmel
Categories Dessert
Time 6h15m
Number Of Ingredients 5
Steps:
- Mix instant pudding and milk together in a large bowl. Fold in whipped topping, mixing until well combined. Set aside.
- Place a layer of graham crackers in the bottom of a 9 x 13 dish, breaking as needed to cover the entire bottom with a single layer.
- Spoon 1/2 the pudding mixture over the graham crackers and gently spread into an even layer. Top with another layer of graham crackers and then the remainder of the pudding mixture. Add a 3rd and final layer of graham crackers.
- Cover with plastic wrap and refrigerate for at least 30 minutes.
- Uncover frosting and remove foil wrap. Microwave for 25 seconds to make the frosting easier to spread. Stir well. Remove cake from refrigerator and pour over cake and spread into an even layer.
- Replace the plastic wrap and refrigerate overnight, or for at least 6 hours. (The longer you give the graham crackers to soften up the better.)
CHOCOLATE ECLAIR CAKE
My favorite person in the world, my second mom Patty, gave me this easy and delicious recipe. Its the best.
Provided by mspms
Categories Desserts Chocolate Dessert Recipes
Time 12h20m
Yield 24
Number Of Ingredients 5
Steps:
- Line the bottom of a 9x13 inch baking pan with graham crackers. In a large bowl, combine the milk and vanilla pudding according to directions on box. Fold in the whipped topping. Spread a layer of the pudding mixture over the graham crackers. Alternate the graham cracker and pudding layers up to the top of the pan. Cook the container of prepared frosting, uncovered in the microwave for 1 minute on half power. Pour over the top of the cake. Refrigerate for at least 12 hours before serving.
Nutrition Facts : Calories 265.1 calories, Carbohydrate 40.3 g, Cholesterol 3.3 mg, Fat 10.8 g, Fiber 0.6 g, Protein 3.1 g, SaturatedFat 5.9 g, Sodium 287.2 mg, Sugar 29.2 g
ECLAIR CAKE
This is a very quick and simple no bake dessert cake. It uses graham crackers and a pudding mixture. It tastes just like an eclair, but there is enough for a crowd!! It is a great recipe for children who are learning to cook, there is no baking involved or any power kitchen tools. Just a bowl and a spoon!
Provided by Cathy Gordon
Time 4h25m
Yield 14
Number Of Ingredients 5
Steps:
- Stir pudding mix, whipped topping, and milk together in a medium bowl until well blended.
- Arrange a single layer of graham cracker squares in the bottom of a 13x9 inch baking pan. Evenly spread half of the pudding mixture over the crackers. Top with another layer of crackers and the remaining pudding mixture. Top with a final layer of graham crackers.
- Spread the frosting over the whole cake up to the edges of the pan. Cover, and chill at least 4 hours before serving.
Nutrition Facts : Calories 394.9 calories, Carbohydrate 64.6 g, Cholesterol 4.2 mg, Fat 14.2 g, Fiber 1.1 g, Protein 4.5 g, SaturatedFat 6.5 g, Sodium 481.2 mg, Sugar 45.6 g
NO-BAKE CHOCOLATE ECLAIR CAKE
Chocolate graham crackers layered between creamy vanilla custard, topped with chocolate glaze. Very rich and habit forming. Everyone I have made this for has fallen in love with it!
Provided by Linda Rex
Categories Desserts Chocolate Dessert Recipes
Time 2h25m
Yield 12
Number Of Ingredients 9
Steps:
- In a large bowl, combine pudding mix and 3 cups milk; mix well. Fold in whipped topping and beat with mixer for 2 minutes.
- In a buttered 9x13 inch baking dish, spread a layer of graham crackers on the bottom of the dish.
- Spread 1/2 of the pudding mixture over crackers, then top with graham crackers. Spread remaining pudding over crackers; top second pudding layer with another layer of crackers.
- To make topping: In a medium saucepan over medium-high heat, combine 1/4 cup milk, cocoa and sugar and allow to boil for 1 minute; remove from heat and add butter and vanilla. Mix well and cool.
- Pour sauce over graham cracker layer and refrigerate until set; serve.
Nutrition Facts : Calories 413.7 calories, Carbohydrate 65.2 g, Cholesterol 10.4 mg, Fat 15.4 g, Fiber 2 g, Protein 4.8 g, SaturatedFat 10.4 g, Sodium 385.3 mg, Sugar 49.7 g
CHOCOLATE ECLAIR CAKE
Graham crackers are the key to this easy and delicious no-bake cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 4h45m
Number Of Ingredients 10
Steps:
- Whisk together sugar, cornstarch, and 1/8 teaspoon salt in a medium saucepan. Whisk together milk and egg yolks in a bowl. Add milk mixture to the saucepan, along with butter. Cook, stirring, over medium until mixture comes to a boil. Let boil, stirring, 1 minute. Remove from heat and add vanilla.
- Strain pastry cream through a fine-mesh sieve into a bowl. Cover with plastic wrap, pressing it directly onto surface of pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours or up to 2 days.
- Whisk 1/2 cup heavy cream until firm peaks form. Whisk chilled pastry cream until smooth, then fold whipped cream into pastry cream.
- Arrange 1/3 graham crackers on the bottom of a 9-by-13-inch pan. Spread half of the pastry cream mixture on top, smoothing it with a spatula to make an even layer. Repeat with half of remaining crackers and remainder of the pastry cream. Arrange remaining crackers on top of pastry cream.
- Heat remaining 1 cup heavy cream in a small saucepan over medium-high until just boiling. Pour over chocolate in a small heatproof bowl; cover with a plate. Let stand until chocolate melts, then stir until smooth. Spread over graham cracker layer, smoothing top with an offset spatula. Refrigerate to set, at least 2 hours and up to overnight.
MOCK CHOC ECLAIR CAKE
I first saw this on food network, it is one of Paula Deen's recipes. However, I received a cookbook from one of my nurses while at my Chemo treatment and it was in there. Once you make it, it will be your go to cake..I hope you all enjoy it...
Provided by Sue Hughes Dutch
Categories Desserts
Time 20m
Number Of Ingredients 12
Steps:
- 1. For Cake..Butter the bottom of 13x9 by 2 inch pan. Line with whole graham crackers. In bowl of electric mixer, mix pudding with milk; beat at medium speed for 2 minutes. Fold in whipped topping. Pour half the batter mixture over the graham crackers. Place another layer of graham crackers on top of pudding layer. Pour over remaining half of pudding mixture and cover with another layer of graham crackers.
- 2. For Frosting... Blend together sugar,cocoa. Add butter and milk and mix well. Add corn syrup and vanilla. Stir until creamy. cover cake with frosting and refrigerate for 24hrs...
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Reviews 53Servings 20Cuisine AmericanCategory Dessert
- PUDDING: Add milk and pudding mixes to a large bowl and whisk until smooth and thick. Refrigerate.
- STABILIZED WHIPPED CREAM: Stir the water and gelatin together in a small bowl; let sit 5 minutes. Microwave the mixture until it's bubbling around the edges and the gelatin dissolves, about 15 - 30 seconds. Set aside.
- Using a hand electric mixer, whip the heavy cream on medium-low speed until foamy (about 1 minute), then increase speed to high and whip until soft peaks form, about 2 minutes. Add the gelatin mixture and whip until stiff peaks form, about 1 minute.
- FILLING: Fold whipped cream into chilled pudding then beat on low with electric mixer just until combined.
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