This simple no-bake dessert is hands down one of my husband’s favorite treats. He literally has been known to dance a little jig and throw high fives once he figures out what I’m putting together in the kitchen. For those of you who know my husband, you know that I’m not exaggerating.
Reminiscent of Boston Cream Pie, tiramisu, and eclairs, I love it this creamy delight, as well.
While I certainly can’t take credit for inventing this dreamy sweet, I’m sharing with you my favorite personal rendition of it. Mix up the flavor of graham crackers and pudding for a tasty twist, or add a layer of luscious ripe raspberries.
A few words of advice… this is not a recipe to rush. It must sit in the fridge for several hours so the graham crackers soften. Be patient! It’s well worth the wait, I promise.
Chocolate Eclair Cake
Filling:
- Approximately 1 (14oz) box graham crackers (Honey used here, but any flavor will work)
- 1 large box regular or sugar free vanilla pudding mix
- 3 C milk
- 8 oz low-fat Cool Whip
- 15 oz low-fat ricotta
- 1 tsp vanilla extract
Topping:
- 1/4 C milk
- 2 T melted butter
- 3 oz melted semi or bittersweet chocolate
- 2 T honey
- 1 1/2 C powdered sugar
- 1 tsp vanilla extract
In a 13 x 9-inch dish, arrange a layer of graham crackers.
In a large bowl, combine 3 C milk, vanilla pudding mix, ricotta, and vanilla. Whisk or beat on low with a mixer until thickened, approximately 1 minute. Fold in the whipped topping. Spread half of the pudding mixture over the layer of graham crackers. Arrange another layer of graham crackers over the pudding mix, top with the remainder of the pudding mix. Add a final layer of graham crackers.
To make the topping, whisk together milk, butter, chocolate, honey, and vanilla. Add the powdered sugar and whisk until smooth. Pour over the final graham cracker layer, and smooth to cover.
Cover and refrigerate for at least 4 hours, or preferably overnight.
Tamara
Kimberly
Shannon
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