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A delicious plate of Eclair Cake

Eclair Cake

This no-bake Eclair Cake is a dreamy dessert featuring layers of graham crackers, creamy vanilla pudding, and a rich chocolate glaze. Perfect for any occasion!
Prep Time 20 minutes
Chilling Time 8 hours
Total Time 8 hours 20 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 315

Ingredients
  

Base
  • 14.4 oz graham crackers 3 sleeves
  • 7 oz instant vanilla pudding TWO – 3.5-ounce boxes
  • 3 cups milk 2% or whole
  • 8 oz whipped topping frozen tub – then thawed before using
Chocolate Glaze
  • 1 cup semi-sweet chocolate chips
  • 3/4 cup heavy cream
  • 2 tbsp light corn syrup
  • 1 tsp vanilla extract

Equipment

  • 9x13 Baking Dish

Method
 

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

Notes

This cake is best made the day before to allow it to chill overnight, ensuring the graham crackers soften perfectly. Enjoy with fresh berries on the side for extra flavor!