I’m totally taking a page from the facebook handbook here with TBT recipes!!
Both recipes added today are oldies but goodies! You will love them both, be sure to give them a try soon, your family will love you for it! This recipe for No Bake Eclair Cake has been floating around the internet for a while now. It’s so good and so so simple to make, it definitely needs to be brought back to the front of the line.
This is by far one of my boys’ favorites, and as decadent and sweet as it is, you can use reduced fat or sugar free jello and cool whip to make it a little bit better for your waste line.
*This dessert is now chillin’ in my fridge! I will add a photo of it once it is cut so you can see all the wonderful layers. But for now you will have to wait just like the my boys! ….Sorry 😀
1 package honey graham crackers
2 3oz. boxes of vanilla pudding
3 1/2 C. milk
1 8 oz. tub of cool whip (thawed)
1 can of your favorite chocolate frosting
Mix both boxes of pudding with 3 1/2 cups milk. Using a whisk make sure its mixed well
Fold in your cool whip. mix well
Spray a 9×13 baking pan with a thin layer of cooking spray
lay one layer of graham crackers on the bottom of the pan
pour half the pudding mixture on top of the graham crackers
Add another layer of crackers then the remaining pudding mixture.
Put one final layer of crackers on top of the pudding
Microwave your can of frosting for 30 seconds to soften. This just makes it easier to spread. (make sure you take the foil cover off completely before you put it in the microwave)
Pour your chocolate frosting over the top layer of graham crackers and spread it evenly over the entire cake.
Refrigerate for 6 – 8 hours or over night.