Description
This delicious eclair cake is a no-bake dessert made with layers of graham crackers, creamy vanilla pudding, and chocolate glaze.
Ingredients
Scale
- 2 boxes instant vanilla pudding
- 3 1/2 cups cold milk
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 3 sleeves graham crackers
- 4 Tablespoons salted butter
- 1/3 cup milk
- 2 cups powdered sugar
- 6 Tablespoons cocoa powder
- 1 teaspoon vanilla extract
Instructions
- Combine the pudding mixes and cold milk in a large bowl and whisk for 2 minutes, until smooth and beginning to thicken. Refrigerate for 5 minutes.
- Beat heavy cream and powdered sugar in a separate bowl until stiff peaks form. Fold the whipped cream into the vanilla pudding, stirring until completely incorporated.
- Arrange graham crackers in the bottom of a 9×13-inch dish in an even layer, breaking them up as needed to fit the pan. Spread 1/2 of the pudding mixture over the bottom layer of graham crackers. Arrange additional graham crackers in another even layer on top of the pudding, then repeat with the remaining pudding mixture and a final layer of graham crackers.
- In a microwave-safe bowl, heat the butter and milk until the butter has melted, then add the powdered sugar, cocoa powder, and vanilla and stir until smooth. Pour over the top graham cracker layer, spreading the glaze out to create a smooth top.
- Transfer the eclair cake to the refrigerator and let it chill for 8 hours until set. Slice into squares and serve.
Notes
- For a richer chocolate glaze, add more cocoa powder as desired.
- Make sure to chill the cake for the full 8 hours to allow it to set properly.
- This cake can be made a day in advance, making it perfect for gatherings.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 300
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg