I actually don't really like eclairs all that much. I mean, I like the chocolate part on top...and the cream filling on the inside...but the dough part just isn't appealing to me. I do like Boston creme doughnuts though...and by like, I mean I LOVE Boston creme doughnuts...which is odd because in a way, I feel like a Boston creme doughnut is just an obese version of an eclair...right? That was definitely a run-on sentence...but anyways, my point is, I don't like eclairs. So why exactly did I make this cake?
Umm...well, it might have something to do with the fact that there was chocolate involved. That's certainly a possibility. Or maybe it was because I love finding recipes that don't require me to go to the store and buy anything...because I already have all the ingredients necessary. Yeah, I think that's what it was. Plus, I love baking new things...even if I don't plan on eating them. Which is what I've been doing by the way. Minus the trifecta cookies I made last week...I savaged those. But for the most part, I've been strictly following my diet which means either I have my family taste test what I bake..OR...I'll have ONE piece (it's all about portion control).
That's what I did today. I had one piece of my eclair cake this morning. It was pretty good. I'm not really a "dessert for breakfast" kind of person and I'm also not the biggest fan of eclairs as I mentioned earlier, so I guess my opinion is slightly biased here...which is why I got the opinion of two of my brothers, my mother, and my father, who all agreed that this cake is not "pretty good", but REALLY good (my goodness, what is with me and run-on sentences today!). By the way, they said this as they were going for seconds.
If you're interested in the taste of an eclair without the labor, then this is definitely the dessert for you. And no matter how biased I am, I have to admit that it's amazing how this cake is so simple to prepare, but provides such a luxurious flavor.
Chocolate Éclair Cake1 (3.4 oz) box of Jell-O instant vanilla pudding
2 cups milk1 (8 oz) tub Cool Whip (I used a little less than a full tub)1/2 a box graham crackers or however many you need to make 4 layers1 cup prepared chocolate icing – you can make it from scratch or use 1/2 can of store-bought
Directions:With a hand-held mixer or whisk, beat together pudding mix and milk for about 2 minutes. Pudding should start to thicken. Fold in all or a little over half the tub of the whipped topping or freshly whipped cream.
Break the graham crackers into squares and lay them across the bottom of an 8 inch baking dish. You’ll need to break some of them to cover the bottom of the dish. Spread the pudding mix across the graham crackers. Layer on more graham crackers and more pudding mix twice so that you have a total of 3 layers of graham crackers and three layers of pudding mixture. Top with a final layer of graham crackers.
Soften the icing. If you’re using canned icing, microwave at 50% power for about 20-30 seconds or until the icing is softened. Pour half the can over the dessert. Chill for at least four hours (preferably longer) or until ready to eat.
Recipe from Cookie Madness