Pioneer Woman No-Bake Chocolate Eclair Cake

by E-Wilson Nancy
Pioneer Woman No-Bake Chocolate Eclair Cake

No-heat desserts like Pioneer Woman no-bake chocolate eclair cake are regularly misjudged. They are fast and simple, they don’t expect you to drive up your broiler, and they are extraordinary for youngsters or grown-ups who have very little baking experience.

This no-heat chocolate éclair cake has every one of the yummy kinds of a chocolate éclair yet in cake structure, making it an extraordinary pastry for engaging visitors.
It has graham wafer layers, light, and feathery vanilla pudding, and whipped fixing and it’s completely finished off with rich chocolate icing.

Along these lines, whenever you are desiring the kinds of a chocolate éclair, however need something to take care of a group, go to this formula for éclair cake with graham wafers and chocolate frosting.

INGREDIENTS NEEDED FOR PIONEER WOMAN NO-BAKE CHOCOLATE ECLAIR CAKE :

•2 (3.5 oz) bundles moment vanilla pudding blend – the pudding blend assists the loading up with holding its shape so the cake doesn’t self-destruct
•1 (8 oz) holder frozen whipped beating, defrosted – like the whipped cream filling found in genuine eclairs, the whipped besting assists keep the filling of this cake with lighting and feathery
•3 cups milk – milk is expected to enact the moment pudding. Utilize entire milk if conceivable
•1 (16 oz) bundle graham saltines – the graham wafers will relax as the cake sets and they will transform into a cake-like surface
•1 (16 oz) compartment arranged chocolate icing – the pre-arranged chocolate icing is an incredible life hack, however go ahead and utilize a natively constructed formula like the one underneath

HOW TO MAKE PIONEER WOMAN CHOCOLATE ÉCLAIR CAKE?

  1. In a huge bowl, blend the milk, pudding blend, and whipped besting together until completely consolidated. Put away
  2. In the lower part of a 13×9 inch baking skillet, organize a solitary layer of graham wafer squares. (you can break the squares into more modest pieces to get into the sides of the container)
  3. Spread portion of the pudding blend over top of the graham wafers
  4. Top with one more layer of graham wafers.
  5. Spread the rest of the pudding blend up and over
  6. Top with one last layer of graham wafers.
  7. Spread the pre-arranged frosting up and over of the whole cake. Utilize an offset spatula to spread it squarely into the corners. (cool the cake for 30-minutes before help to make spreading simpler)
  8. Cover the dish with cling wrap and chill in the ice chest for somewhere around 4 hours prior to serving

HOW TO MAKE PIONEER WOMAN CHOCOLATE FROSTING FOR ÉCLAIR CAKE?

Assuming you like to make your own frosting for this éclair cake, rather than utilizing locally acquired, attempt this formula:
Utilizing an electric blender, beat together ½ cup mellowed margarine and ¼ cocoa powder until smooth. Gradually include 2 ½ cups powdered sugar and ½ tsp vanilla concentrate.
Gradually pour in 2 tbsp milk and whip the icing until light and cushy. Spread over cake

Will YOU FREEZE PIONEER WOMAN CHOCOLATE ÉCLAIR CAKE?

This cake can be made ahead and frozen, or extras can be frozen as well.
Cover the entire dish or extras firmly with cling wrap and store in the cooler for as long as 90 days. Permit the cake to defrost before serving.

HOW TO STORE PIONEER WOMAN NO-BAKE CHOCOLATE ECLAIR CAKE?

To store extras of this éclair cake, either cover the whole dish with cling wrap or store in a fixed impenetrable holder and keep in the ice chest for as long as 5-days.

Other Recipes You Might Enjoy:

Pioneer Woman No-Bake Chocolate Eclair Cake

Pioneer Woman No-Bake Chocolate Eclair Cake

No-heat desserts like no-bake chocolate eclair cake are regularly misjudged. They are fast and simple, they don't expect you to drive up your broiler, and they are extraordinary for youngsters or grown-ups who have very little baking experience.
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Prep Time: 30 minutes
Cook Time: 4 hours
Total Time: 4 hours 30 minutes
Servings: 15

Ingredients

  • 1 16 oz package prepared chocolate frosting
  • 1 16 oz package graham cracker squares
  • 2 3.5 oz packages instant vanilla pudding mix
  • 1 8 oz container frozen whipped topping, thawed
  • 3 cups milk

Instructions

  • In a large bowl, mix the milk, pudding mix, and whipped topping together until fully combined. Set aside;
  • In the bottom of a 13×9 inch baking pan, arrange a single layer of graham cracker squares (you can break the squares into smaller pieces to get into the corners of the pan);
  • Spread half of the pudding mixture over top of the graham crackers;
  • Top with another layer of graham crackers;
  • Spread the remainder of the pudding mixture overtop;
  • Top with one final layer of graham crackers;
  • Spread the prepared frosting overtop of the entire cake, and use an offset spatula to spread it right into the corners (chill the cake for 30-minutes prior to help making spreading easier);
  • Cover the pan with plastic wrap and chill in the fridge for at least 4 hours before serving;
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