What do you do when you have an uncooperative oven but insist on baking homemade cake?
Don’t bake. Freeze!
As I’ve mentioned in my previous post, I’m sort of, kind of obsessed with trying out new desserts recipes. But my lovely little oven was not such a huge fan of my newfound hobby, so it decided that it would retire as my number one baking device. So not cool.
So what to do? Try a no-bake dessert, of course. And lucky for me, cake is still an option and graham crackers are the solution.
After purchasing a shiny blue box of crackers (on sale for an a-ma-zing price) and hunting through Pinterest for a recipe, I finally settled on:
Mm-mm, is your mouth watering yet?
This recipe requires no oven, but, a-ha!, a freezer. Or I suppose you could wolf it down without freezing it first. I almost did.
|9||graham crackers sheets|
|2||chocolate pudding cups|
|½ 8 oz||container frozen whipped topping, thawed|
1. Lay out three graham crackers at the bottom of a 8×8-inch pan.
2. In a medium mixing bowl, combine the frozen whipped topping and the chocolate pudding.
3. Spread half of the pudding/whipped topping mixture on the first layer of graham crackers. Top with three more graham cracker sheets. Spread the second half of the mix on the second layer of crackers, and top that with a third layer of cracker sheets.
4. Freeze for at least an hour.
Optional: Add toppings, such as frosting, fruits, or nuts.
Yield: 6 servings
I frosted the top of my Éclair Cake with caramel apple-flavored frosting (thank you, Mr. Pillsbury Doughboy), sliced banana, and mixed nuts. If you’re looking into crafting a healthier version, I suggest using sugar-free pudding, fruit topping, and little or no frosting. This is a recipe you can easily experiment with (I obviously did) without the worry of messing up taste (though it might then deserve a different name!).