No-Bake Eclair Cake

Creamy and Chocolaty No-Bake Eclair Delight

Ingredients:

  • 1 box (14.4 oz) graham crackers
  • 2 boxes (3.4 oz each) instant vanilla pudding mix
  • 3 cups cold milk
  • 1 1/2 cups heavy cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 can (16 oz) chocolate frosting

Directions:

  1. In a large mixing bowl, whisk together the instant vanilla pudding mix and cold milk until smooth and thickened. Place in the refrigerator to set for about 5 minutes.
  2. In another bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Gently fold the whipped cream into the chilled pudding mixture until well combined.
  3. Line the bottom of a 9×13-inch baking dish with a layer of graham crackers, breaking them if necessary to fit. Spread half of the pudding mixture evenly over the graham crackers.
  4. Add another layer of graham crackers on top of the pudding layer, followed by the remaining pudding mixture.
  5. Add a final layer of graham crackers on top. Microwave the chocolate frosting for about 30-45 seconds until it’s pourable. Pour the warm frosting over the top layer of graham crackers, spreading it evenly with a spatula to cover.
  6. Refrigerate the eclair cake for at least 4 hours, or overnight, to allow the graham crackers to soften and the flavors to meld.
  7. Before serving, you can optionally garnish with chocolate shavings or sprinkles.
  8. Prep Time: 20 minutes | Chilling Time: 4 hours | Total Time: 4 hours 20 minutes
  9. Kcal: 320 kcal | Servings: 12 servings

FAQs:

  • What ingredients are needed for a No-Bake Eclair Cake?
    • You will need graham crackers (or digestive biscuits), instant vanilla pudding mix, milk, heavy cream (or whipped topping), butter, powdered sugar, vanilla extract, and chocolate ganache (made from chocolate chips and heavy cream).
  • Can I use homemade whipped cream instead of heavy cream or whipped topping?
    • Yes, you can use homemade whipped cream instead of heavy cream or whipped topping. To make whipped cream, whip cold heavy cream with powdered sugar and vanilla extract until stiff peaks form. Use it as a substitute in equal amounts.
  • Do I need to cook the pudding before using it in the No-Bake Eclair Cake?
    • No, you do not need to cook the instant pudding before using it in the cake. Simply mix the instant pudding powder with cold milk and beat until it thickens. This creates a creamy filling for the layers of the cake.
  • How do I assemble the No-Bake Eclair Cake?
    • Start by arranging a layer of graham crackers or digestive biscuits on the bottom of a baking dish or pan. Spread half of the pudding mixture over the crackers, then add another layer of crackers. Repeat with the remaining pudding mixture and crackers. Finish with a layer of chocolate ganache over the top. Refrigerate the cake for at least 4 hours or overnight to allow it to set.
  • How should I store the No-Bake Eclair Cake?
    • Store the Eclair Cake in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days. This cake is best enjoyed chilled. If you have leftovers, they can be frozen for up to 1 month. Thaw in the refrigerator before serving.

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