Gluten Free Chocolaty Eclair Cake, A Light And Sweet Treat For Your Summer Cookout

Any pastry stuffed with a cream and smothered with chocolate is my kind of dessert. Although it’s been a long time since I tasted the sweet heaven of an eclair, I’ve been so lucky to enjoy a gluten free cream puff that mimicked my favorite parts of the eclair, thanks to Wildflour Bakery/Cafe (take a peak at this gorgeous gluten free cream puff). Since my gluten free baking skills are not quite up to snuff with the professionals, I’ve yet to attempt some of my bakery favorites. But, after some searching through Google and the magic of pinterest, I’ve found a great recipe that makes a tasty substitute to the pastry form of an eclair, and with a little tweaking, the Gluten Free Chocolaty Eclair Cake has been born (Thanks to The Kitchen Is My Playground for the inspiration). 

This recipe is really genius. It’s kind of a cross between an eclair and a s’more, combining the creaminess of the eclair filling with the crunchy graham crackers that sandwich the s’more. You simply layer gluten free graham crackers, my favorites are these Honeygrams by Schar, with a vanilla pudding and light cool whip filling, and smother the top with a chocolaty topping. After setting overnight, the graham crackers absorb the deliciousness of the vanilla pudding/whipped topping filling and soften to be just like a cake! It’s truly a delicious dessert and takes only a few minutes to throw together!

Ingredients:

• 2 3.5oz boxes of gluten free vanilla instant pudding
• 3 cups skim milk
• 1 8oz container light whipped topping (I used Wegmans brand which states gluten free.)
• 16.8 oz gluten free graham crackers (I used three 5.6 oz boxes of Schar graham crackers.)
• 16 oz jar of chocolate frosting (Pillsbury states gluten free on their label.)

Directions:

• In a mixing bowl, combine two 3.5 oz packets of vanilla pudding mix with 3 cups skim milk.
• Stir in one whole 8 oz container of light whipped topping. 

• In a 9″ x 13″ dish, cover the bottom with a layer of gluten free graham crackers. 
• To the layer of graham crackers add half of the vanilla pudding/whipped topping mixture, making sure to cover the graham crackers.

• Add another layer of graham crackers on top of the vanilla pudding/whipped topping layer. 

• Layer remaining vanilla pudding/whipped topping mixture on top of the second layer of graham crackers.

• Finish the dessert with a final layer of graham crackers. 

• For the final touches, empty a 16 oz jar of chocolate frosting into a small microwavable bowl and warm for a few seconds to make it creamy.
• Gently spread frosting across the top layer of graham crackers. You may not need the entire bowl, just use what is needed.

• Refrigerate dessert over night and enjoy!

For me, this dessert was love at first bite. It was just the right amount of filling and graham crackers, all topped with a sweet icing topping, the perfect finish. This dessert takes literally 10 minutes to throw together and a somewhat painful length of time to let everything set. My advice, put the dessert together first thing in the morning and it’ll be ready for dessert after dinner the same day, just make sure you lick the spoon of the amazing filling for a little taste. But trust me, a little patience and it’ll be worth the wait because once the pudding has set and you’ve given a chance for all of the flavors to melt together, you end up with a perfect summer dessert of cake-like graham cracker layers mixed with fluffy pudding that tastes just like an eclair filling, all smothered in a sweet chocolaty icing. So add these ingredients to your shopping list for your 4th of July cookout this weekend and whip this dessert up, you’ll definitely have some happy diners on your hands!

Happy 4th of July!

Sincerely,

Lindsay

Gluten Free Chocolaty Eclair Cake

2014-07-03 11:02:58

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Ingredients

1. 2 3.5oz boxes of gluten free vanilla instant pudding
2. 3 cups skim milk
3. 1 8oz container light whipped topping (I used Wegmans brand which states gluten free.)
4. 16.8 oz gluten free graham crackers (I used three 5.6 oz boxes of Schar graham crackers.)
5. 16 oz jar of chocolate frosting (Pillsbury states gluten free on their label.)

Instructions

1. In a mixing bowl, combine two 3.5 oz packets of vanilla pudding mix with 3 cups skim milk.
2. Stir in one whole 8 oz container of light whipped topping.
3. In a 9" x 13" dish, cover the bottom with a layer of gluten free graham crackers.
4. To the layer of graham crackers add half of the vanilla pudding/whipped topping mixture, making sure to cover the graham crackers.
5. Add another layer of graham crackers on top of the vanilla pudding/whipped topping layer.
6. Layer remaining vanilla pudding/whipped topping mixture on top of the second layer of graham crackers.
7. Finish the dessert with a final layer of graham crackers.
8. For the final touches, empty a 16 oz jar of chocolate frosting into a small microwavable bowl and warm for a few seconds to make it creamy.
9. Gently spread frosting across the top layer of graham crackers.
10. Refrigerate dessert over night and enjoy!

By Gluten Free Mom To Be

Adapted from The Kitchen Is My Playground

Adapted from The Kitchen Is My Playground

Gluten Free Mom To Be http://www.glutenfreemomtobe.com/