Scrumptious Cake Easy Enough For Kids To Create

I love getting together with friends but having to come up with recipes and ideas that are a little more of an upgrade from Rice Krispy bars is a nice thing to have around. Knowing that you don’t have to bake anything makes this dessert an extra cool option!

There is a baby shower I am attending soon and I think this will be the perfect dessert to serve since I can make it ahead.

Even Rachal commented on how lovely this dessert looks.

I mean look at those layers of goodness! How can you not dive into that face first??? All you have to do is mix up a few simple ingredients and layer.

Ingredients

• 15-20 Keebler Graham crackers, broken in half
• 1 pkg. Jell-O vanilla instant pudding (3.4 oz. size)
• 1-1/2 cups 2% milk, cold
• 8 ounces COOL WHIP Whipped Topping, thawed                   Fudge Sauce
• ½ cup brown sugar
• ¼ cup Hershey’s cocoa powder
• ¼ cup  butter
• ¼ cup milk
• 1 Tbs vanilla extract
• White Chocolate Drizzle
• 1/2 cup white chocolate chips

Instructions

1. 1. In a large bowl beat the pudding mix with the milk, using a hand mixer or a whisk.
   2. Let it set up a little, then stir in thawed Cool Whip or prepared whipped cream.
   3. In an 8 x 8 square pan, put a single layer of graham crackers, approximately 10 squares, then top with 1/2 of the pudding cool whip mixture.
   4. Repeat this by adding 10 more graham cracker squares.
   5. Then spread the other half of the pudding mixture over the squares.
   6. Top with remaining 10 graham cracker squares.
   7. Then make fudge sauce, cover with topping, and then chill in the refrigerator for 2-3 hours.
   8. Just before serving take white chocolate chips and melt in the microwave in 20-second increments, stirring between each. Should take about a minute to melt depending on microwave.
   9. Remove from fridge, and use a spoon to drizzle white chocolate over the top to resemble the top of an eclair.
   10. Cut, serve, and enjoy!

1. Stir brown sugar and cocoa powder together in a small bowl.
2. In a medium sized saucepan, over medium heat, add butter and milk, and bring to a slow boil.
3. Let it boil 3-5 minutes. Stirring occasionally.
4. Remove from heat and add cocoa and brown sugar mixture.
5. Return to heat, and whisk until smooth, 2-3 minutes.
6. Remove from heat. Stir in vanilla.
7. Set aside to cool for 3-5 minutes.
8. Pour over Eclair cake and put in fridge to let set up.
9. Serve and enjoy!

Quick Tip: For an extra chocolate flavor, try replacing the middle layer of graham crackers for a layer of the chocolate graham crackers.

Photo and recipe courtesy of  Rachael  .