I'm not sure if I should thank or kill my friend and fellow blogger Diane for posting the Eclair cake ! I think I'll worship her ! I followed the link to the recipe on Sunshine and Scott's Blog (I don't even know them, but bless them too). The minute I saw the word ECLAIR... I became a mad woman...I had to make it !!! I had to have some for myself !!!
Got the ingredients and made it yesterday and as you can see from the photo...Can you say?...Heavenly ! It does taste just like a chocolate eclair - my favorite ! Even almost like a neopolatian from those fancy bakerys. We all enjoyed some while watching American Idol last night, which we enjoyed thouroughly, except what the heck song was David A. singing?
Anyhow...So now my only problem is that I'm all alone in the house today and the dang cake keeps calling me by name from the refrigerator..."Alex, come have another piece, I'm sooo delicious". I keep trying to convince myself..."now you did use sugar free, fat free pudding and sugar free whip cream, in the recipe... it can't be all that bad?" LIES ! LIES ! It still has chocolate frosting on it !
I my defense, I did give a big chunk to my friend Jodi. Hopefully, she'll have better self control. But since misery loves company...I will extend the temptation to all of you. Here's the recipe...
Eclair Cake
2 small packages instant vanilla pudding (ok to use sugar free, fat free:)
3 cups milk ( I used 1%)
12 oz. Cool Whip (ok to use sugar free or lite)
Keebler Club crackers
1 container chocolate frosting (I'm gonna have to figure out how to make lite frosting)
Use a 9x13 pan. Whip pudding with the 3 cups of milk and let set for a few minutes. Fold in Cool Whip. Layer Club crackers, then half pudding mixture, then another layer of crackers, then the rest of the pudding mixture and finish with a layer of crackers on top. Do not forget the finish with crackers! The frosting won't adhere without them!
In microwave heat the can of frosting for 30 seconds or so. Just enough to make it pourable and easier to spread, stir and pour evenly over top the crackers. Spread to cover the crackers completely. Cool overnight in fridge - or at least for a few hours. Delicious!
Notes : I used a 16oz container of Cool Whip instead of 12 oz and that gave me enough filling for three layers instead of two. 3 x's as good :)
Also, we must make the same agreement that Sunshine (yes, her name is really Sunshine) made with her friends when she shared the recipe on her blog...If any of you are invited to a party in which I am also invited...I have dibs on making and bringing the Eclair cake first ! Except of course if Sunshine or Diane is invited, then they have first dibs. ENJOY !
6 comments:
you are killing me with this. what is it with everyone posting tempting recipes/pictures of goodies on their blogs these days? don't you know i'm trying to blast fat off my body for the cruise?!?!
oh well. if you can't beat 'em, join 'em, right?
although, i'm not so sure i'll be able to do this vegan style..
but here's to trying!
Thank goodness Jon invited Bubba (yes, that's his name..what can I say ...I live in California) over and the finished off the cake. Now I can go back to making my homemade no sugar , very very low fat coconut sorbet and I can have a whole lot of that if I want to !
hello, where's the recipe for the coconut sorbet (although I do love that eclair cake)?
It is crazy good! Who would think crackers=cake?!
I'm so glad you love the eclair cake too! It's all about moderation....like make it 4 times a year and eat the whole thing vs. make it 12 times a year and eat the whole thing. That's my version of moderation with this!
I made this recipe....but with full fat and sugar..It was great, I did not have to even worry about leftovers! Thanks!
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