Eclair Cake Recipe

No-Bake Eclair Cake is a dessert that has layers of graham crackers, vanilla pudding, whipped topping and topped with chocolate frosting!

Eclair Cake

Inspired by the famous French pastry, this simple eclair cake recipe is made using graham crackers, pudding, whipped cream, and a velvety chocolate ganache.

Prep: 15min

Total: 4h15min

Yield: 12 – 16 serving(s)

Ingredients:

• 6 c. heavy whipping cream, divided
• 1 14-ounce can sweetened condensed milk, divided
• 2 3.4-ounce boxes instant vanilla pudding mix
• 2 tsp. vanilla bean paste
• 1 14.4-ounce box graham crackers
• 8 oz. semisweet chocolate bars, finely chopped

Instruction:

1. In a large bowl, whip 2 cups of the heavy whipping cream with ⅓ cup of the sweetened condensed milk using a hand mixer on high speed, beating until firm peaks form. In another large bowl, whisk together the pudding mix, 3 cups of cold heavy whipping cream, vanilla bean paste, and the remaining sweetened condensed milk. Fold the whipped cream into the pudding mixture in 3 additions.
2. In a 13×9-inch glass baking dish, place a layer of graham crackers, breaking up crackers as needed to fill any gaps. Spread half of the pudding mixture in an even layer on top of the graham crackers. Add another layer of graham crackers. Top with the remaining pudding mixture. Top with a final layer of graham crackers, cover, and refrigerate until chilled, 30 minutes.
3. Place the chopped chocolate in a medium heatproof bowl. In a large glass measuring cup or another medium heatproof bowl, microwave the remaining 1 cup of heavy cream until steaming, 45 seconds to 1 minute. Immediately pour the warm cream over the chocolate and allow to sit for 1 minute before whisking until smooth.
4. Pour the ganache over the chilled cake, smoothing with a spatula. Using a spoon, create a swooping effect in the chocolate, if desired. Cover and refrigerate until chilled and set, at least 4 hours or overnight.

No-Bake Eclair Cake (+Video)

No-Bake Eclair Cake is a dessert that has layers of graham crackers, vanilla pudding, whipped topping and topped with chocolate frosting!

Prep: 20min

Total: 20min

Serving Size: 1 serving

Nutrition Facts: calories 275 kcal, Carbohydrate 44 g, Protein 3 g, Fat 9 g, Saturated Fat 4 g, Cholesterol 6 mg, Sodium 249 mg, Sugar 36 g, servingSize 1 serving

Ingredients:

• 2 (3.5 ounce) packages instant vanilla pudding mix
• 3 cups milk
• 8 ounce tub whipped topping, thawed ((Cool Whip))
• 2 sleeves graham cracker squares ((see notes below))
• 16 ounce container chocolate frosting

Instruction:

1. In a medium bowl, mix together 2 (3.5 ounce) packages instant vanilla pudding mix, 3 cups milk and 8 ounce tub whipped topping, thawed.
2. In an 9×13-inch baking dish, arrange a single layer of the 2 sleeves graham cracker squares on the bottom. You may have to break them up a bit to get enough crackers to cover the bottom of your dish.
3. Spread half of the pudding mixture on top of the crackers.
4. Layer another layer of graham crackers over the pudding mixture.
5. Then layer the other half of the pudding mixture on top of crackers.
6. Top with a final layer of graham crackers.
7. Put plastic wrap over dish and put in fridge for about 30 min to an hour to allow pudding to set.
8. When ready, put the 16 ounce container chocolate frosting (with the top removed) in the microwave for about 15 seconds to soften (remove lid and aluminum foil top before microwaving).
9. Take out and stir frosting. It should be easily spreadable now.
10. Remove plastic wrap from dish and evenly spread chocolate frosting all over the top layer of graham crackers.
11. Place plastic wrap over top of dish and put back in fridge and let it chill overnight.
12. This dessert gets better over time. The graham crackers need plenty of time to soften up.
13. When ready, slice and serve!

Eclair Cake

This Eclair Cake is all of the great flavors of an éclair in cake form. This Eclair Cake has a cream puff crust, vanilla cream cheese layer, whipped cream, and a chocolate drizzle.

Prep: 20min

Total: 45min

Yield: 12

Ingredients:

• 1 cup water
• 1/2 cup butter
• 1 cup all-purpose flour
• 4 large eggs
• 1 (8 ounce) package cream cheese, softened
• 1 (5.1 ounce) box instant vanilla pudding
• 3 cups whole milk
• 1 (8 oz) container cool whip or one batch homemade whipped cream ((just enough for a thin layer. I don’t use the whole container))
• chocolate syrup or homemade chocolate sauce ((see notes))

Instruction:

1. Preheat oven to 400. Lightly grease a 9″X13″ glass baking pan.
2. For the Eclair Crust: In a medium saucepan, melt butter in water over medium heat and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom and sides evenly. Mixture will be very wet. *If the sides of your pan are too greased you won’t be able to get the mixture to stay up the sides so make sure to just lightly grease. No big deal but I like the crust to go up the sides a bit.
3. Bake for 30-40 minutes or until golden brown (Mine only took 25 minutes.) You may want to check it occasionally-you don’t want to overcook the crust, it will ruin the cake! Remove from oven and let cool (don’t touch or push bubbles down).
4. For the Filling: Whip cream cheese in a medium bowl. In separate mixing bowl make vanilla pudding by beating the pudding mix and the milk for 3 minutes with an electric mixer and put in the fridge until set. Make sure pudding is thick before mixing in with cream cheese. Slowly mix pudding and cream cheese, mixing until there are no lumps. Let cool in fridge. When the crust is completely cooled, pour filling in, spreading to cover bottom crust. Top with layer of cool whip however thick you want it. Serve with a drizzle of chocolate syrup. *If you want to make this even better use homemade whipped cream.

How to Make Eclair Cake | Allrecipes.com

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