April 1st was the 20th anniversary of my Precious Mama’s passing. There isn’t a day that goes by that I don’t feel the void that was made, the day I had to say goodbye. Nobody, try as they may, can take the place of your Darling Mama, or the ones that raised you. She is your best friend, the one you think of when something, or someone, makes you smile, laugh, frown, cry…. My Sweet Mama wasn’t around when I found out I was pregnant with my oldest, my first born child, at the age of 40.
She wasn’t there to hear my twins first cries. I needed her so when I had cardiomyopathy and congested heart failure one week after my twins were born. When the cardiologist told me he didn’t know if I would live or not. When I was alone in Cardiac ICU because my husband had to stay home with my precious boys…my newborn twins and oldest son that was 2 1/2 years old. I was praying desperately that my boys would have their Mama in their lives and not have to go through the pain I have. I am truly Blessed to be here with them and to hear their sweet voices call my name “Mama.”
Mama’s aren’t replaceable, neither are the treasured recipes they used to make and the precious recipes that accompany them. I found one of my Mama’s recipes for Chocolate Eclair Cake the other day. A very easy, no bake cake. I new immediately I would make it, when I told the boys, they were very excited! I decided to use banana cream, instead of vanilla, and added bananas in the cake, it was a hit. Hope you enjoy making this recipe and making a new memory with, and for, your loved ones.
No Bake Banana Cream Chocolate Eclair Cake
- 1 box graham crackers
- 1 6.5 oz box banana cream pudding mix (I looked for sugar free but couldn’t find any)
- 2 cups fat free milk, you may use up to 2 1/2 cups
- 10 oz whipped topping, fat free
- 3 – 4 bananas, sliced thin
Directions for Banana Cream Chocolate Eclair Cake
Layer graham crackers in a 9×13 pan. You may have spaces, overlap and/or break up graham crackers to fit pan. Mix pudding mix and fat free milk for 2 minutes or until thick. Fold in fat free whip topping until incorporated, Put halve of the pudding mixture on top of the graham crackers. Top with banana slices, pushing down into the pudding. Repeat layers ending with graham crackers.
Chocolate Topping 1
This one is thick. My boys said it was like a candy bar. ;D
- 2 cups mini chocolate chips, semi sweet
- 4 to 5 tablespoons butter or margarine
- 4 teaspoons light corn syrup
- 2 to 2 1/2 cups confectioners sugar
- 1/8 to 1/4 cup fat free milk
Chocolate Topping 2
- 3 1 oz squares unsweetened chocolate
- 3 1/2 tablespoons butter or margarine
- 3 teaspoons light corn syrup
- 1 1/2 to 2 1/2 cups confectioners sugar
- 3 to 4 tablespoons fat free milk
Chocolate Topping 3
1 large can of chocolate frosting, melted slightly
Directions for Chocolate toppings 1 and 2
Melt first three ingredients in microwave for according to directions on chocolate package…being careful not to over heat. Add a little fat free milk and stir. Add confectioners sugar, a little at the times, stirring well after each addition. Continue until desired consistency and sweetness. Using more or less confectioners sugar and fat free milk, if need be. Pour or frost, graham layer. Refrigerate for at least 12 hours.
Directions of Chocolate Topping 3
Melt slightly, 5 to 10 seconds, in microwave. Pour, or frost, graham layer. Refrigerate for at least 12 hours.
This is very easily adapted to suit your taste and preference. Use two 3.5 oz sugar free vanilla pudding mixes, 3 cups fat free milk, 8 – 10 oz fat free whipped topping, 8 oz low fat cream cheese, optional. Mix pudding mix and milk, 1 -2 minutes. Whip cream cheese, if using and add to pudding. Fold in whipped topping.
Add your own combinations of crackers, pudding mixes, fruit or don’t use fruit at all. It’s your recipe and memory.
