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Eclair Cake

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Eclair cake is a no-bake dessert that mimics the taste and texture of a traditional éclair, made with layers of graham crackers, vanilla pudding, and topped with a rich chocolate glaze. It’s creamy, crunchy, and incredibly easy to prepare.

Ingredients

  • 2 boxes of instant vanilla pudding (3.4 oz each)
  • 3 cups of milk
  • 1 tub of whipped topping (8 oz)
  • 1 package of graham crackers
  • 1 cup of semi-sweet chocolate chips
  • 2 tbsp of butter
  • 2 tbsp of milk

Instructions

  1. In a large mixing bowl, whisk together the instant vanilla pudding mix and 3 cups of milk until it thickens (about 2 minutes). Fold in the whipped topping until smooth and well combined.
  2. In a 9×13-inch baking dish, lay down a single layer of graham crackers to cover the bottom of the dish.
  3. Spread half of the pudding mixture over the graham crackers.
  4. Place another layer of graham crackers on top of the pudding.
  5. Spread the remaining half of the pudding mixture over the second layer of graham crackers.
  6. Finish with a final layer of graham crackers.
  7. For the chocolate glaze: In a small saucepan, melt the chocolate chips, butter, and 2 tablespoons of milk over low heat. Stir until smooth.
  8. Pour the chocolate glaze over the top layer of graham crackers, spreading it evenly.
  9. Refrigerate for at least 4 hours, or overnight, to allow the flavors to meld and the cake to set.
  10. Serve chilled and enjoy!

Notes

  • Refrigerating the cake for at least 4 hours, or overnight, helps the graham crackers soften and the flavors blend together.
  • For a more chocolatey version, use chocolate instant pudding instead of vanilla.
  • You can add fresh berries or nuts on top for extra flavor and texture.
  • Store the eclair cake in an airtight container in the fridge for up to 3 days.
  • If freezing, do so without the chocolate glaze and add it after thawing.

Nutrition

Find it online: https://cookedbysarah.com/eclair-cake/