Eclair Cake
Creamy, nostalgic, and outrageously simple, this Eclair Cake is a no-bake dessert with layers of graham crackers, vanilla pudding, and a glossy chocolate topping.
Equipment
- Mixing Bowl
- Saucepan
- Spatula
- Microwave-Safe Bowl
Ingredients
Ingredients
- 15-20 pieces Graham Crackers Broken in half, exact number depends on pan size.
- 1 package Vanilla Instant Pudding 3.4 oz size.
- 1.5 cups 2% Milk Cold.
- 8 ounces Cool Whip Whipped Topping Thawed.
- 0.5 cup Brown Sugar
- 0.25 cup Cocoa Powder
- 0.25 cup Butter For the chocolate topping.
- 0.25 cup Milk For the chocolate topping.
- 1 tablespoon Vanilla Extract For the chocolate topping.
- 0.5 cup White Chocolate Chips For the drizzle.
Instructions
- In a large mixing bowl, add the vanilla instant pudding mix and pour in 1 1/2 cups of cold 2% milk. Use a hand mixer on medium speed to beat until the pudding starts to thicken, about 1–2 minutes.
- Let the pudding sit for a minute to set up slightly, then gently fold in the thawed Cool Whip until completely combined.
- In an 8 x 8 inch square pan, arrange a single layer of graham crackers to cover the bottom.
- Spoon half of the pudding-Cool Whip mixture over the graham crackers, spreading it gently into an even layer.
- Add another full layer of graham crackers on top of the pudding layer, then spread the remaining pudding mixture evenly over those crackers.
- Finish with a final layer of graham crackers on top.
- Make the chocolate topping by combining brown sugar and cocoa powder in a small bowl. In a saucepan, melt butter and milk over medium heat and bring to a gentle boil. Whisk in the cocoa-brown sugar mixture and boil for 1–2 minutes while stirring constantly.
- Remove from heat and stir in vanilla extract. Allow the topping to cool slightly.
- Pour the chocolate topping evenly over the top layer of graham crackers. Chill the cake in the refrigerator for 2–3 hours to let layers set.
- For the white chocolate drizzle, melt white chocolate chips in a microwave-safe bowl and drizzle over the chilled chocolate topping just before serving.
Notes
Store leftovers covered tightly in the refrigerator for 3–4 days. Can freeze individual slices for up to 1 month.