Recipe of the Week: Chocolate éclair cake

It’s already hitting 80 degrees here in Missouri, and I’m not one for the heat. Fortunately I know a few good recipes for cool treats to keep my family happy. This éclair cake is actually something I make every December for my husband’s birthday, but it’s a really good summer dessert.

All you need is a packet of vanilla pudding, some graham crackers, a tub of Cool Whip and a container of chocolate icing. You’ll also need as much milk is directed on the package of pudding.

Prepare the pudding as directed, then add in the whipped cream. In a rectangular baking dish (I like to use a clear one so you can see the layers), put down one layer of graham crackers. Don’t break them and fit them as snugly as you can—but don’t worry if they don’t fit perfectly. You actually can break a few pieces off to fit here and there as needed, but you want the sheets to remain intact as much as possible.

Spread on a layer of your pudding mixture, then top with another layer of graham crackers. Repeat both of these again. Next, melt your icing in the microwave for a few seconds and pour it on top of your cake. Refrigerate it and serve once it sets. This whole process (aside from setting) takes mere minutes and tastes wonderful! I bet you could use some instant coffee in the mix (or coffee pudding—do they make coffee pudding? If not, they really need to!) to make it taste a little like tiramisu, too.

Make your topping taste even better with this homemade recipe if you prefer.

Photo courtesy of Wikipedia