Receta Chocolate-Strawberry Eclair Cake
I've got a fun treat for everyone today! I have teamed up three of my favorite bloggers for an Easy Valentine's Day Dinner menu. We've put our aprons on and prepared a four-course meal that anyone can throw together, from the well seasoned cook to the most novice cook! It's a wonderful way to celebrate those you love. Just follow along and click on the images and links for all the recipes to this meal.
Let's get started...
Here at Renee's Kitchen Adventures, we are going to start off with dessert, because that is my contribution to this great meal!
Chocolate-Strawberry Eclair Cake is super easy! Creamy layers of strawberry kissed pudding layered between chocolate grahams and topped with a thick, fudgy icing. It's the perfect ending to this great meal! There is no baking required and just a few simple ingredients. You will need to plan a little ahead for the dessert course, as this no bake dessert does need time to set up in the fridge.
Fashioned from the famous eclair cake that uses graham crackers and pudding mix, this is a twist on the classic version that you will LOVE!
Chocolate-Strawberry Eclair Cake
Servings - 9 Serving size - 1/9th of the recipe Points Plus per Serving - 9 Points+
- Calories - 315.1, Total Fat - 9.5g, Carbs - 57.3, Protein - 3.4g, Fiber 2.3g
- Ingredients:
- 12 whole chocolate graham crackers
- 2 TBS chocolate syrup, divided
- 1 - 1 oz. box of sugar free, fat free white chocolate pudding mix
- 1 cup 1% milk
- 1- 8oz. package of frozen sweetened strawberries, thawed*
- 1 cup Cool Whip Free®, thawed (about half an 8oz. tub)
- for the frosting:
- 2 oz. unsweetened baking chocolate, melted
- 3 TBS unsalted butter, melted
- 2 tsp. light corn syrup
- 1 tsp. pure vanilla extract
- 1 1/2 cups powdered sugar
- 2 TBS 1% milk
Directions:
In a large mixing bowl, combine the pudding mix with 1 cup milk. Whisk until thickened. Mix in the thawed strawberries and the liquid that is with them into the pudding. Fold in the thawed whipped topping.
Spray an 8" x 8" glass baking dish with a light coating of cooking spray. Arrange 3 whole graham cracker rectangles to cover bottom plus half of one. Drizzle the crackers with 1 TBS of chocolate syrup. Spread 1/2 of the pudding mixture on top of the chocolate syrup and crackers.
Arrange another layer of graham crackers on top of the pudding. Drizzle with the remainder of the chocolate syrup. Top with the rest of the pudding mixture.
Arrange a final layer of crackers on top of the pudding mixture.
for the frosting: In a small bowl, combine the melted chocolate, melted butter, corn syrup, and vanilla extract. Stir in the powdered sugar. Add in enough milk so the frosting can spread easily.
Frost the top layer of graham crackers with the frosting. Refrigerate for at least 4 hours or overnight. (the crackers need time to soften up and get "cake like".)
Cut into 9 pieces and serve cold.
Adapted from HERE
*I used frozen sweetened strawberries in this because the strawberries available to me right now are not great. If you have access to good quality fresh berries, you can substitute about a cup or so of fresh chopped berries plus a TBS of granulated sugar for the frozen sweetened ones.
So NOW onto the rest of this fabulous meal:
I hope that you check out all the recipes from this menu and give them a try to share with all your sweethearts this Valentine's Day! and have a Happy Valentine's Day!!