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It's that time of year when we will all begin going to knock our stockings off holiday soirees.  Sometimes all we will have to bring is our fabulous selves.  But, other times, we will have to bring something to share.  

Being a Young Mother, I have found that time is of the essence; especially during the holiday season.  So, whenever I am taking a dessert to a party, I have  a list of quick and easy go-to desserts that not only are simply divine, but can also be whipped up in a jiffy.

One of my all time faves is No-Bake Eclair Cake.  Not only does this little ditty take only 30 minutes to make, but it is a crowd pleasing favorite.  Something that I have been asked to make on more than one occasion.  No doubt about it, I will definitely be showing up with this baby to a holiday event this month; and you can too!

Here's the How-To:

No-Bake Eclair Cake

Ingredients:

Filling:
2 (3.5 oz.-I used 3.4 oz and it worked great) boxes vanilla instant pudding

3 cups of milk

1 (12 oz.) container of Cool Whip

2 1/2 to 3 packages of Graham Crackers

Topping:
1/3 cup cocoa powder

1/4 cup milk

1 cup sugar

1 stick butter

1 tsp. vanilla

Directions:

For the Filling: Mix the pudding and milk together and then beat it with your beaters.  Stir in Cool Whip.  Place a layer of Graham Crackers on the bottom of a 9X13 baking dish.  Spread 1/2 of the pudding mixture over the Graham Crackers.  Repeat with another layer of Graham Crackers and pudding; then top with a final layer of Graham Crackers.

For the Topping: Bring cocoa powder, milk, and sugar to a boil; boil about 1 minute, stirring very frequently.  Remove from heat and cool for 1 minute.  Add butter and vanilla and stir until butter is melted.  Pour and spread over the top layer of Graham Crackers.  Cover with tin foil, place in fridge, and cool over night.

 Loves and Hugs!


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