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Eclair Cake is a no-bake delight that brings together the creamy goodness of vanilla pudding, the lightness of whipped topping, and the rich decadence of chocolate frosting. Layered with graham crackers, this dessert is a crowd-pleaser that’s perfect for any occasion. It’s easy to make, requires minimal ingredients, and tastes like a dream. Ready to dive into this deliciousness? Let’s get started!
Eclair Cake Recipe
Ingredients:
- 2 packages 3.4 oz each instant vanilla pudding mix
- 3 cups milk
- 1 container thawed, 8 oz frozen whipped topping
- 1 box graham crackers
- 1 container 16 oz chocolate frosting
Instructions:
- In a mixing bowl, whisk together the pudding mix and milk until thickened.
- Fold in the whipped topping until well combined.
- In a 9x13 inch baking dish, arrange a single layer of graham crackers on the bottom.
- Spread half of the pudding mixture over the graham crackers.
- Top with another layer of graham crackers.
- Spread the remaining pudding mixture over the graham crackers.
- Top with a final layer of graham crackers.
- Spread the chocolate frosting over the top layer of graham crackers.
- Refrigerate for at least 4 hours or overnight before serving.
What You Will Need
Read more: Butter Cake Recipe
What you will need to make eclair cake
- Instant vanilla pudding mix: Creates a creamy, rich base that mimics the classic eclair filling, adding sweetness and smooth texture.
- Milk: Essential for dissolving the pudding mix, giving it the right consistency and flavor.
- Frozen whipped topping: Adds lightness and fluffiness to the pudding mixture, making the cake airy and delightful.
- Graham crackers: Forms the layers of the cake, providing a crunchy contrast to the creamy filling.
- Chocolate frosting: Tops the cake with a rich, chocolaty layer, completing the eclair flavor profile.
Tools and Instruments Needed
What tools/instruments will be needed to make Eclair Cake Recipe
- Mixing bowl: Essential for combining pudding mix and milk until thickened, ensuring a smooth and consistent texture.
- Whisk: Necessary for blending pudding mix and milk, preventing lumps and achieving a creamy consistency.
- Spatula: Useful for folding in whipped topping and spreading pudding mixture evenly over graham crackers.
- 9x13 inch baking dish: Provides the perfect size and shape for layering graham crackers and pudding mixture.
- Refrigerator: Crucial for setting the cake, allowing flavors to meld and the dessert to firm up properly.
Eclair Cake Recipe
This no-bake eclair cake is a simple and delicious dessert that layers graham crackers with vanilla pudding and chocolate frosting.
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Ingredients:
Main Ingredients
- 2 packages instant vanilla pudding mix 3.4 oz each
- 3 cups milk
- 1 container frozen whipped topping thawed, 8 oz
- 1 box graham crackers
- 1 container chocolate frosting 16 oz
Instructions:
- In a mixing bowl, whisk together the pudding mix and milk until thickened.
- Fold in the whipped topping until well combined.
- In a 9x13 inch baking dish, arrange a single layer of graham crackers on the bottom.
- Spread half of the pudding mixture over the graham crackers.
- Top with another layer of graham crackers.
- Spread the remaining pudding mixture over the graham crackers.
- Top with a final layer of graham crackers.
- Spread the chocolate frosting over the top layer of graham crackers.
- Refrigerate for at least 4 hours or overnight before serving.
Notes:
For best results, let the cake chill overnight to allow the graham crackers to soften.
Read more: How to Bake a Cake in the Ninja Foodi
Nutrition value:
Calories: 250kcalCarbohydrates: 35gProtein: 3gFat: 10gSaturated Fat: 5gCholesterol: 10mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 100IUCalcium: 100mgIron: 1mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the eclair cake as directed.
- Cover tightly with plastic wrap or aluminum foil.
- Store in the refrigerator for up to 2 days before serving.
Freezing Instructions
- Assemble the eclair cake as directed.
- Wrap the entire dish tightly with plastic wrap, then cover with aluminum foil.
- Freeze for up to 2 months.
- Thaw in the refrigerator overnight before serving.
For an extra twist, try adding a layer of sliced bananas or strawberries between the pudding mixture and graham crackers. It adds a fresh, fruity flavor that complements the chocolate frosting perfectly.
Frequently Asked Questions
FAQ:
How long does it take to prepare this eclair cake?
About 15 minutes to assemble, plus at least 4 hours to chill.
Can I use homemade whipped cream instead of frozen whipped topping?
Yes, homemade whipped cream works just as well.
Do I need to bake the graham crackers?
No, they soften in the fridge as the cake chills.
Can I use a different flavor of pudding?
Absolutely, chocolate or butterscotch pudding can be great alternatives.
How long can I store the eclair cake in the fridge?
It stays good for up to 3 days in the refrigerator.
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