Sunday, May 15, 2016

Memorial Day Coming...Introducing The Sister of Ice Box Cake!

In spite of the blustery, 50 degrees outside, the calendar claims that it is only two weeks till the unofficial start of summer, Memorial Day weekend! And the faithful readers of Kitchen Clatter (and the 1,500 who have downloaded the recipe) know that I always kick off the "hello-summer" season with an Ice Box Cake. A simple no-bake recipe that only requires cooked pudding and Graham crackers. A family favorite! A recipe that I can't wait to introduce to my one-year-old Grandson, Lucas.

But recently, a co-worker, brought in what can only be considered as a
close relative to the beloved traditional summer dessert that I make, and I instantly fell in love with it. And with this one, you don't even have to cook the pudding!!  (A challenge that requires two pots, two wooden spoons, two arms stirring constantly.)

Her recipe, which she calls an "Éclair Cake" is so creamy that after one delicious bite, I stopped eating it because I was afraid it had eggs (hello, my name is Jo Ann and I'm allergic to egg yolks), so imagine my surprise when she said "no eggs, it's instant yellow pudding" No eggs, instant pudding...I'm in! So, I am now including this recipe to my summer array of no bake desserts. Trust me when I tell you it's a must try recipe!

Cake layer:
1 box (16 oz) graham crackers
2 packages (3.4 oz each) instant vanilla pudding
3 1/2 cups whole milk
8 oz Cool Whip
Chocolate Frosting: (This frosting is just like the top of an Éclair pastry. Do not skip this and substitute a canned version of frosting-it truly won't be the same!)
3 Tbsp unsweetened cocoa powder
1 1/2 cups powdered sugar
3 Tbsp of salted butter, melted
3 Tbsp whole milk
Instructions:
1. Whisk together the pudding and milk in a large mixing bowl until thickened, about 2 minutes. Fold in the Cool Whip.
2. Spray a 9×13 baking pan with non-stick spray. Line the bottom of the pan with a single layer of graham crackers, breaking them in smaller pieces to fit the edges of the pan.
3. Spread half of the pudding mixture evenly over the bottom layer of graham crackers.
4. Top with a second layer of graham crackers, followed by the second half of the pudding.
5. Top with the third and final layer of graham crackers.
6. Whisk together the cocoa powder, powdered sugar, melted butter and 3 Tbsp whole milk to make the chocolate frosting.
7. Spread evenly over top the third layer of graham crackers.
8. Refrigerate overnight so the pudding has time to set up and the graham crackers soften before serving. 

So, if you are into simple desserts that will not heat up the kitchen during those long summer days, this is deliciously perfect! Bring on summer!

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