eclair cake recipe

Eclair cake is a sweet creamy rendition of an indulgent American treat transformed into a decadent icebox cake that comes together in 20 minutes flat!

Eclair Cake

graham crackers

(3.4-ounces) boxes instant vanilla pudding

whip (thawed)

milk

butter

vanilla extract

cocoa powder

sugar

Line the bottom of a 9 X 13-inch pan with a single layer of graham crackers, cutting them as need be to cover completely.

In a large mixing bowl, mix the pudding mix and milk with a handheld electric mixer on medium, for 2 minutes. Fold in the Cool Whip.

Spread half the pudding mix over the layer of graham crackers, taking care to level the top.

Place another layer of graham crackers over the pudding mixture then spread the remaining pudding mixture over the top. Place a final layer of graham cracker on top, smooth side of the crackers facing up.

Meanwhile, make the glaze: &nbsp;In a medium microwave-safe bowl, melt butter with milk (doesn't need to boil). Mix in vanilla, cocoa, then mix in powdered sugar until glaze is smooth. Evenly pour glaze over the top of graham cracker. Refrigerate overnight.

For those hectic times when you need to entertain, this chocolate eclair cake is such an easy recipe requiring very few ingredients.

cinnamon graham crackers

(3.4-ounce) boxes French Vanilla instant pudding (with ½ teaspoon removed from one of the bags)

Cool Whip

dark chocolate fudge frosting

Spray a 9x13x3-inch pan with non-stick cooking spray on the bottom and lightly on the sides. It’s very important to use a dish that is 3 inches deep because it creates space for the graham crackers to be snug up against all of the edges.

Mix pudding and milk using either a mixer with a whisk attachment or a mixing bowl and a whisk.

Fold in the Cool Whip until it is fully incorporated and there are no more white and yellow swirls. You want the mix to be fully yellow and uniform.

Layer graham crackers along the bottom of the pan covering the entire bottom to the edges.

Divide the pudding mixture in half.

Spread the first half of the pudding mixture on top of the first graham cracker layer ( an offset spatula is great for this) until fully covered. Do your best to get each layer as level as possible so your end product is evenly distributed.

Spread the second layer of graham crackers on top of the pudding layer to the edges.

Fully spread the remaining pudding mixture over the second layer of graham crackers.

Lay the third and final layer of graham crackers to the edges.

Microwave your tub of dark chocolate fudge frosting (DO NOT microwave the frosting in the tub, move to a microwave safe bowl) for 30 seconds, remove and stir fully.

Microwave for another 30 seconds, stir and remove any lumps. Immediately pour the frosting onto the final layer of graham crackers and spread gently to the edges. With two hands give your whole dish a gentle shake back and forth for a few seconds to level out your layers!

Cover in saran wrap and chill in the refrigerator for 10 hours or overnight.

When you’re ready to serve your cake, remove it from the fridge and let the cake thaw uncovered for 15 to 20 minutes for it to get that beautiful shine restored to the frosting topping.

https://embed.mediavine.com/videos/bbxwfhtlyk6lczntw2wy

This easy eclair cake recipe tastes just like an éclair, only it’s much easier to make. My favorite part is you don’t even have to use the oven. It’s a no bake eclair cake, so I just make the cake the day before, pull it out of the fridge, and it’s ready to serve.

Bring this to a party, baby shower or potluck and no one will know how little work it took to make.

No Bake Eclair Cake

This eclair cake is a French pastry that consists of a light, airy doughnut-like shell filled with cream and topped with chocolate. It&#039;s a delicious treat that can be enjoyed as a dessert or snack.

oz Vanilla pudding mix

oz of Cool Whip

C Milk

oz Chocolate Frosting

oz Graham Crackers (or something similar.)

In a baking pan (13x9) layer the bottom with crackers.

Mix the Cool Whip and Pudding.

Add in the milk and mix.

Spread half of the pudding mixture on top of the graham crackers at the base.

Layer more crackers on top of the mixture and repeat one more time.

Spread the chocolate frosting over the top of the graham cracker until covered.

Put in the fridge for 4 hours or more.

Serve and enjoy!

If you&#39;re craving chocolate éclair but don&#39;t want to make choux pastry, this Éclair Cake is just what you need! It&#39;s so simple and hits the spot!

Éclair Cake

(3.4-ounce vanilla pudding

whole milk ((720 milliliters))

(8-ounce 226 grams) container whipped topping (thawed)

chocolate chips ((270 grams))

cream ((240 milliliters))

unsalted butter

In a large mixing bowl, whisk together the milk, whipped topping, and pudding mix until well combined.

In a 9x13-inch baking dish, arrange a single layer of crackers on the bottom. (You may have to break a few crackers to cover the dish without overlapping them.)

Top with half of the pudding mixture. Arrange another layer of graham crackers over the pudding.  Repeat with the remaining pudding and top with a final layer of graham crackers.

Cover and chill for 1 hour.

In a medium mixing bowl, add the chocolate.

In a small saucepan, scald the cream and butter over medium-high heat. Pour over the chocolate and let stand for 10 minutes.

Stir together until smooth. Pour over the top of the cake and spread it into an even layer.

Chill for a few hours or overnight, giving the graham crackers time to soften. Slice into squares to serve.

For the Topping:

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Éclair Cake

Top 4 eclair cake recipe recipes from across the web

The most viewed eclair cake recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Eclair Cake

Eclair Cake

Eclair Cake

Éclair Cake

The most viewed eclair cake recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine