Éclair Cake
User Reviews
5
Éclair Cake
Description
This recipe uses instant French vanilla pudding blended with whole milk and whipped topping to create a creamy filling. Layers of graham crackers form the base and are interspersed with pudding layers, building a structured dessert without baking. The final layer of chocolate sauce, made from semisweet chocolate chips, cream, and butter, is poured over the chilled cake and allowed to set.
The pudding layer provides smooth and sweet contrasts to the mildly crunchy graham crackers, which soften sufficiently after chilling, allowing the dessert to slice cleanly. This layering effect recreates the flavor profile of éclair pastry in a simplified format.
The cake is ideal chilled for several hours or overnight, which improves texture and flavor melding. It can be varied by changing pudding flavors or using different cookies, although this will alter the traditional éclair character.
Ingredients
- 2 (3.4-ounce/96g) packages instant French vanilla pudding
- 3 cups milk 720ml, whole
- 1 (8-ounce/226g) container whipped topping thawed
- 1 (25.6-ounce/726g) box graham crackers
For the Chocolate Sauce Topping:
- 1½ cups semisweet chocolate chips (270g)
- 1 cup cream (240ml)
- 1 tablespoon butter unsalted
Instructions
- In a large mixing bowl, whisk together the milk, whipped topping, and pudding mix until well combined.
- In a 9x13-inch baking dish, arrange a single layer of crackers on the bottom. (You may have to break a few crackers to cover the dish without overlapping them.)
- Top with half of the pudding mixture. Arrange another layer of graham crackers over the pudding. Repeat with the remaining pudding and top with a final layer of graham crackers.
- Cover and chill for 1 hour.
For the Topping:
- In a medium mixing bowl, add the chocolate.
- In a small saucepan, scald the cream and butter over medium-high heat. Pour over the chocolate and let stand for 10 minutes.
- Stir together until smooth. Pour over the top of the cake and spread it into an even layer.
- Chill for a few hours or overnight, giving the graham crackers time to soften. Slice into squares to serve.
Notes
- Break graham crackers to avoid overlapping so layers stay even and neat.
- Instant pudding allows for thick, quick layering without cooling time.
- Chill the assembled cake overnight for best texture; this softens the crackers fully for easy slicing.
- Flavor variations include swapping in different puddings or cookie types, though this changes the classic éclair cake profile.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 490 kcal
% Daily Value*
| Calories | 490kcal | 25% |
| Carbohydrates | 61g | 20% |
| Protein | 7g | 14% |
| Fat | 25g | 38% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 34mg | 11% |
| Sodium | 370mg | 15% |
| Potassium | 321mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 37g | 74% |
| Vitamin A | 445IU | 9% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 143mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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