The warm temps are here and I am trying out some cool gluten free dessert recipes. My stepmom made an Éclair Cake one Sunday while we were visiting. I fell in love. In my opinion it’s a great marriage of creamy, chocolaty, and crunchy all in one EASY to make, no bake gluten free dessert.
My stepmom made the recipe sound super easy, so I went online and found a recipe – adapted to be Gluten Free of course!
Here is my version of a Gluten Free Dessert Éclair Cake
1 large package Vanilla Instant Pudding mix dry
3 ½ cups whole 2 packages graham crackers (I used gluten free)
1 bag of chocolate chips (I like semi-sweet but I’ve made this with milk chocolate and it’s good, too.)
I start by layering some graham crackers in the bottom of my 9×13” pan.
Then I whip up the pudding with 3 cups of milk and set it aside to firm up.
Pour the chocolates into a double boiler and let them get nice and melted. Add the remaining milk to the chocolate mixture, stirring it in to make a sort of ganache with the chocolate.
While the chocolates are melting, fold the whipped topping carefully into the pudding mixture so you can see streaks of white and yellow throughout.
Spread on a layer of the pudding-whipped topping mix on the graham cracker layer. Add another layer of graham crackers on top of that. Another layer of pudding and whip. Another layer of crackers. Do this until you’ve nearly reached the top of the pan.
Then add a final layer of crackers and pour on the chocolate.
I take a spatula and smear it to the areas that gravity hasn’t pulled it to, but it should spread on its own pretty well. Pop this in the fridge for at least 4 hours to get the graham crackers a little soggy and the chocolate time to firm up.