In questo articolo, esploreremo una ricetta deliziosa e facile da preparare.

Irresistible Eclair Cake: A No-Bake Delight

Craving something sweet but not in the mood for baking? This no-bake Eclair Cake might just be the perfect dessert to satisfy your sweet tooth. With layers of creamy vanilla pudding, fluffy whipped topping, and a decadent chocolate glaze, this treat is as delicious as it is easy to make. Plus, made with simple ingredients and minimal prep, it’s an ideal dessert for a casual family dinner or a special occasion.

Ingredients You’ll Need

To create this luscious Eclair Cake, gather these essential ingredients:

• 14.4 oz graham crackers: About 3 sleeves will do the trick. These act as the “cake” layers in this no-bake dessert.
• 7 ounces instant vanilla pudding: Use two 3.5-ounce boxes for a rich, creamy filling.
• 3 cups milk: Opt for either 2% or whole milk to achieve the perfect pudding consistency.
• 8 ounces whipped topping: Ensure your frozen tub is thawed before using for easy mixing.

For the Chocolate Glaze:

• 1 cup semi-sweet chocolate chips: These will melt into a smooth, rich glaze.
• ¾ cup heavy cream: Adds a velvety texture to the glaze.
• 2 tablespoons light corn syrup: Gives the glaze a glossy finish.
• 1 teaspoon vanilla extract: Enhances the flavor of the chocolate.

Step-by-Step Instructions

Layering the Cake:

1. Prepare the Base: Begin by covering the bottom of a 9×13-inch baking dish with a layer of graham crackers. Break them into pieces if necessary to fit.

2. Mix the Pudding: In a large bowl, combine the instant vanilla pudding mix with the milk. Whisk until smooth and well combined.

3. Incorporate Whipped Topping: Gently fold the thawed whipped topping into the pudding mixture until fully blended.

4. Assemble the Layers: Spread half of the pudding mixture evenly over the graham crackers in the dish. Add another layer of graham crackers on top of the pudding. Then, spread the remaining pudding mixture over this second layer of crackers. Finally, top with a third and final layer of graham crackers.

Making the Chocolate Glaze:

5. Prepare the Glaze: In a medium-sized microwave-safe bowl, combine the chocolate chips, heavy cream, corn syrup, and vanilla extract.

6. Melt the Chocolate: Microwave the mixture for 1 minute, then stir. Continue microwaving in 30-second intervals, stirring after each, until the chocolate chips are almost melted. Remove from the microwave and stir until completely smooth.

7. Finish the Cake: Pour the chocolate glaze over the top layer of graham crackers. Use an offset spatula to spread the glaze evenly across the surface.

8. Chill the Cake: Cover the dish and refrigerate for at least 8 hours to allow the layers to set. For best results, let it chill overnight.

Serving Suggestions

To serve, cut the cake into squares and, if desired, top each piece with a dollop of extra whipped cream and a handful of fresh berries. The combination of creamy filling, crunchy crackers, and smooth chocolate glaze makes each bite a delightful experience.

Storage Tips

Store any leftovers in the refrigerator to maintain the cake’s texture and freshness. The Eclair Cake can be kept for several days, making it a great make-ahead option for busy schedules.

Nutrition Information

Each serving of this Eclair Cake provides approximately:

• Calories: 315 kcal
• Carbohydrates: 46g
• Protein: 5g
• Fat: 13g
• Saturated Fat: 7g
• Cholesterol: 19mg
• Sodium: 722mg
• Potassium: 158mg
• Fiber: 1g
• Sugar: 17g
• Vitamin C: 0.1mg
• Calcium: 81mg
• Iron: 1mg

Conclusion

This Eclair Cake is the perfect blend of simplicity and indulgence. With its easy preparation and mouthwatering flavors, it’s no wonder this no-bake treat is a crowd favorite. Whether enjoyed as a weekday dessert or served at a festive gathering, this cake promises to impress every time. Don’t forget to save this recipe and share it with friends who love a good dessert!

Eclair Cake

This no-bake eclair cake is an easy dessert that layers graham crackers with creamy vanilla pudding and a rich chocolate glaze.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Chilling Time 7 hours hrs 40 minutes mins

Total Time 8 hours hrs

Servings: 12 pieces

Course: Dessert

Cuisine: American

Calories: 315

Ingredients Equipment Method Notes

Ingredients

  

Eclair Cake

• 408 g graham crackers 3 sleeves
• 198 g instant vanilla pudding TWO – 3.5-ounce boxes
• 720 ml milk 2% or whole
• 227 g whipped topping frozen tub – then thawed before using

Chocolate Glaze

• 170 g semi-sweet chocolate chips
• 180 ml heavy cream
• 2 tbsp light corn syrup
• 1 tsp vanilla extract

Equipment

• 9×13 Baking Dish

Method

 

1. Cover the bottom of a 9×13 baking dish with graham crackers, breaking them to fit if necessary.
2. Add the pudding mix to a large bowl, and pour in the milk. Whisk until smooth.
3. Fold in the thawed whipped topping.
4. Spread half of the pudding mixture evenly over the layer of crackers.
5. Add another layer of graham crackers on top of the filling.
6. Spread the remaining pudding mixture on top of that second layer of crackers.
7. Top with the last layer of graham crackers.
8. Add the chocolate chips, heavy cream, corn syrup, and vanilla extract to a medium-sized microwave-safe bowl.
9. Heat for 1 minute, stir. Continue cooking for 30 seconds at a time, stirring after each round of heating, until chocolate chips are almost melted.
10. Remove and stir until smooth.
11. Pour the melted chocolate mixture over the graham crackers, and spread evenly with an offset spatula.
12. Cover and place it in the refrigerator for at least 8 hours, overnight is best.
13. Cut and serve with additional whipped cream and berries, if desired.

Notes

For best results, let the cake chill overnight to ensure the layers set properly. Top with fresh berries for added flavor.