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Eclair Cake Recipe

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4.6 from 117 reviews

Eclair Cake is a no-bake, layered dessert featuring cinnamon graham crackers, creamy French vanilla pudding mixed with cool whip, and topped with rich chocolate frosting. It’s refrigerated to allow the graham crackers to soften, creating a texture reminiscent of traditional eclairs in cake form, making it an easy yet indulgent treat perfect for gatherings or simple dessert cravings.

Ingredients

Scale

Base

  • 1 box cinnamon graham crackers

Pudding Layer

  • 2 (3.4 ounce) boxes French Vanilla Instant Pudding
  • 3 1/2 cups milk
  • 12 ounces cool whip (defrosted for 4 hours before using)

Topping

  • 1 tub dark chocolate frosting

Instructions

  1. Prepare the Pan: Spray a 9×11-inch pan with non-stick spray to ensure easy removal and clean-up.
  2. Make the Pudding Mixture: In a large bowl, whisk together the French vanilla instant pudding mixes and 3 1/2 cups of milk until smooth and slightly thickened. This usually takes a couple of minutes with a mixer.
  3. Fold in Cool Whip: Gently fold in the defrosted cool whip using a spoon to create a light and fluffy pudding filling.
  4. First Graham Cracker Layer: Arrange a layer of cinnamon graham crackers evenly along the bottom of the sprayed 9×11 pan, covering the entire surface.
  5. First Pudding Layer: Divide the pudding mixture in half. Spread the first half evenly over the graham cracker layer.
  6. Second Graham Cracker Layer: Place another layer of cinnamon graham crackers on top of the pudding layer, fully covering it.
  7. Second Pudding Layer: Spread the remaining half of the pudding mixture evenly over the second layer of graham crackers.
  8. Final Graham Cracker Layer: Place the final layer of cinnamon graham crackers on top.
  9. Prepare Frosting: Microwave the tub of dark chocolate frosting for 20 to 30 seconds to soften it, making it easier to spread.
  10. Frost the Top: Spread the warmed chocolate frosting evenly across the top layer of graham crackers to create a smooth chocolate topping.
  11. Refrigerate: Cover and refrigerate the assembled cake for 12 to 24 hours. This allows the graham crackers to soften and absorb the pudding, creating a cake-like texture.

Notes

  • Defrost the cool whip completely before folding it into the pudding mixture to avoid lumps.
  • Microwaving the frosting makes it much easier to spread smoothly on top of the graham crackers.
  • Refrigerating for at least 12 hours is essential for the graham crackers to soften properly, but 24 hours can enhance the texture even more.
  • You can substitute the dark chocolate frosting with semi-sweet chocolate or chocolate ganache for a different chocolate flavor profile.
  • This dessert can be made a day in advance, making it ideal for parties or meal prep.

Keywords: Eclair Cake, no-bake dessert, layered pudding dessert, chocolate frosting cake, cinnamon graham cracker dessert

Find it online: https://thefoodrecipe.com/eclair-cake-recipe/