Eclair Cake Magic: Easy, Creamy Delicious

Welcome back my Feral Friends,

Have you ever craved an eclair but thought, "Who has time for all that?" Well, my friends, I've got the perfect solution for you! Imagine all the indulgence of a classic eclair- creamy custard, rich chocolate, and light, fluffy layers- but without any of the fuss. That's right, this Eclair Cake is a no-bake wonder that brings together the best of both worlds: all the decadent flavors you love in a traditional eclair, but in a super easy and quick-to-make cake form. It's the perfect dessert for when you want to impress without breaking a sweat!

A No-Bake Delight

This delightful dessert is perfect for those hot days when you don't want to turn on the oven. It's cool, creamy and absolutely irresistible. Plus, it's a total crowd-pleaser. Trust me, your family and friends will be coming back for seconds (and thirds).

Here is how to do it:

I started with 3 1/2 cups of whole milk in a bowl

Then added the French Vanilla pudding and mixed it up. (The name brand is the only French Vanilla, if you use the store brand, you might have to add a little vanilla extract) You can use an electric mixer but, I'm at that stage in life where my arms are a little jiggly, so by hand, with a whisk it is...

While the pudding was setting up a bit, I buttered the 9x13 pan.

Then the first layer of crackers went in. (This doesn't have to be pretty. We are just going to cover it up with yummy stuff)

Now back to the pudding: Once it set up some, I folded in the whipped topping and then poured half of it on top the graham cracker layer

Then more crackers... (again, it doesn't have to be pretty, but you want to fill the gaps as much as possible)

Then more pudding...

Last layer of crackers (No, it doesn't have to look perfect, we are going to cover the whole thing with chocolate icing!), then the hardest part, into the fridge to take a snooze...

After a few hours in the fridge, we mix up the chocolate icing. Yes you can buy a store bought icing, but this is so easy and just tastes so much better.

Butter, confectioners sugar, cocoa, milk, vanilla extract, corn syrup and  a pinch of salt in the bowl.

This time, I used the electric mixer:

It even looks so much better than store bought icing.

So then the icing gets spread on the cake, and we sigh, as it goes back in the fridge.

After 4-6 hours it is finally time to dig in.

Thanks for joining me this week. I hope you enjoy this Eclair Cake as much as we do. Don't forget to leave me a comment if you try it.

Stay Feral and Fabulous!