Easy to find ingredients and minimal effort help this tasty Eclair Cake come together in no time. A delicious and tasty no bake dessert that is great for gatherings, parties and more.
I love no bake desserts and when it comes to this Eclair Cake, it is a winner in my book. It has simple ingredients but it really has that flavor that keeps you coming back for another slice.
With the pudding, the graham crackers and the chocolate topping, you really can’t go wrong with this dessert. This is our go-to any time of the year and everyone loves it.
I love the ease of this cake, it really is one of those desserts that anyone can make. The hardest part is waiting around for it to set up, but like I always say it is so worth it.
The best thing is that this is super kid-friendly. I always try to make things that adults and kids will like and this Eclair Cake is absolutely one of them!
They also love getting in on the action of making them, so if you have little kitchen helpers then this would be the absolute perfect recipe to have them jump in on!
Vanilla, graham cracker and chocolate, how can you go wrong with that combination? You really can’t in my opinion, so I really highly recommend this cake if you have never tried it!
Some of my other favorite no bake desserts that we have on our site include: No Bake Mint Chocolate Cheesecake, No Bake Cheesecake Bites and No Bake Peanut Butter Pie.
WHY THIS RECIPE WORKS:
- Minimal and easy to find ingredients help this come together effortlessly.
- This can be cut in half to make a smaller cake.
- This is great for any occasion.
INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM):
Graham crackers
Instant vanilla pudding
Milk
Whipped topping,
Semi-sweet chocolate chips
Heavy cream
Light corn syrup
Vanilla
HOW TO MAKE AN ECLAIR CAKE, STEP BY STEP:
- Place instant vanilla pudding and milk into a large bowl. Use a hand mixer or whisk to mix this together well.
- Fold in the thawed whipped topping.
- Cover the bottom of a 9×13-inch baking dish with graham crackers. Break them as necessary to completely cover the bottom.
- Spread about half of the pudding mixture evenly over this layer of crackers.
- Use another sleeve of graham crackers to create another layer.
- Spread the other half of the pudding mixture evenly over this layer of crackers.
- Use the last sleeve of graham crackers to cover the pudding mixture.
- Place chocolate chips, heavy cream, corn syrup, and vanilla into a medium sized microwave-safe bowl. Microwave for 1 minute then stir. Continue cooking for 30 seconds at a time, stirring each time. Once you smooth, allow it to cool for a few minutes. Then immediately pour it over the cake. Gently smooth the top with a spatula.
- Cover with plastic wrap or foil and place in the refrigerator. Chill for at least 8 hour or overnight.
CAN I USE SOMETHING OTHER THAN GRAHAM CRACKERS?
Yes, you could use vanilla wafers, digestive biscuits or other similar cookies. Or you could even use chocolate graham crackers to give it a flavor twist if you’d like.
CAN I MAKE MY OWN WHIPPED CREAM?
We like to use cool whip because it is more stabilized, but you can make your own but the cream layer may not last quite as long.
You will use 1 ½ cups of heavy cream. Whip it until peaks form, add 1 Tablespoon of powdered sugar and beat that in. That will help to stabilize the whip cream so it doesn’t turn runny as quickly.
CAN I SWITCH UP THE PUDDING?
This is the fun part, you can really make this Eclair Cake any flavor that you want! Make sure you only use instant not cooke and serve, you will see instant in the bottom corner of the box of pudding.
Some flavors that we like to use include french vanilla,cheesecake and white chocolate are perfect for this recipe.
You could also use chocolate pudding to create a chocolate eclair cake. Yse banana pudding and add some sliced bananas or even lemon pudding, but I would go with a white chocolate topping for the recipe for that one.
HOW TO STORE:
This can be stored in the refrigerator covered where it will keep for up to 5 days.
This can also be frozen, cover in pan with a layer of plastic wrap and then foil. It should keep frozen for up to 2 months.
To defrost, remove the cake to the refrigerator overnight before serving.
TIPS AND TRICKS:
- This can be cut in half and made into a 9×9-inch pan.
- Other cookies can be used if you are not a fan of graham crackers, see my suggestions above.
- This needs to chill for at least 8 hours or overnight for best results.
- Make sure that you are using INSTANT pudding and not cook and serve.
- Other flavors of pudding can be used for this, see some of my suggestions above.
- This can be frozen, see my tips above on how to do that.
If you love cakes and love no bake then this Eclair Cake is just what you’ve been looking for. Perfect for any occasion, easy and absolutely delicious.
If you like this recipe you might also like:
If you’ve tried this ECLAIR CAKE or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Eclair Cake
Ingredients
Eclair Cake:
- 1 box of graham crackers 3 sleeves
- 7,8 ounces 2 boxes Instant vanilla pudding
- 3 cups of milk
- 8 ounce container frozen whipped topping thawed
Chocolate Topping:
- 1 cup semisweet chocolate chips
- ¾ cup heavy cream
- 2 Tablespoons light corn syrup
- 1 teaspoon vanilla
Instructions
- Place instant vanilla pudding and milk into a large bowl. Use a hand mixer or whisk to mix this together well.
- Fold in the thawed whipped topping.
- Cover the bottom of a 9x13-inch baking dish with graham crackers. Break them as necessary to completely cover the bottom.
- Spread about half of the pudding mixture evenly over this layer of crackers.
- Use another sleeve of graham crackers to create another layer.
- Spread the other half of the pudding mixture evenly over this layer of crackers.
- Use the last sleeve of graham crackers to cover the pudding mixture.
- Place chocolate chips, heavy cream, corn syrup, and vanilla into a medium sized microwave-safe bowl. Microwave for 1 minute then stir. Continue cooking for 30 seconds at a time, stirring each time. Once you smooth, allow it to cool for a few minutes. Then immediately pour it over the cake. Gently smooth the top with a spatula.
- Cover with plastic wrap or foil and place in the refrigerator. Chill for at least 8 hour or overnight.
Notes
- This can be cut in half and made into a 9x9-inch pan.
- Other cookies can be used if you are not a fan of graham crackers, see my suggestions above.
- This needs to chill for at least 8 hours or overnight for best results.
- Make sure that you are using INSTANT pudding and not cook and serve.
- Other flavors of pudding can be used for this, see some of my suggestions above.
- This can be frozen, see my tips above on how to do that.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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