If you follow us on Instagram, you have probably seen all the book signings that we have been doing lately for our newest cookbook.
Last weekend was a marathon- we hit 6 different signings and did 1 cooking demonstration within 8 hours time (and a 200 mile radius!)! We were literally running from place to place! But it was an amazing day and we had a lot of fun.
We have had many of you mention that you received our book for Mother’s Day- we hope you enjoy it! We are so grateful for your support!
And if you didn’t get it for Mother’s Day, no worries! You can buy it for yourself RIGHT HERE! 🙂
(Sometimes the gifts you get yourself are the best gifts of all . . .)
After a crazy day of book signings, I didn’t feel like baking a dessert for my post this week. I was going to whip up our No Bake Eclair Cake, but I didn’t have any regular graham crackers – only chocolate ones. Then the wheels in my head started turning and this baby was born! Chocolate + raspberry is a winner in my book any day!
This is an easy dessert that can be whipped together in a matter of minutes and is perfect for a party or BBQ this summer.
Camille (Six Sisters' Stuff)
No Bake Chocolate Raspberry Eclair Cake
This chocolatey dessert has layers of chocolate graham crackers, pudding, raspberries, and a thick chocolate fudge topping. The best part about it is that you don't even have to turn your oven on to put this together!
Mix pudding and milk together in a bowl. Blend for about 2 minutes and then add in Cool Whip.
Spray a 9x13" baking pan with non-stick cooking spray. Place a layer of chocolate graham crackers on the bottom of the pan, completely covering the entire pan (you may need to break a couple graham crackers into smaller pieces to make it fit). Top the graham crackers with 1/2 of the pudding mixture and then top with 1 cup of raspberries.
Cover with another layer of graham crackers, then top with remaining pudding mixture and raspberries. Top with one last layer of graham crackers, then spread the frosting on the graham crackers.
Chill overnight (or at least for 6 hours).
For my raspberries, I cut them into smaller pieces so that they would spread on the pudding easier. You could also use frozen raspberries, just make sure they are completely thawed.