Eclair Cake recipe
🟡 Ingredients
For the Cream:
- 2 packages (≈ 5.1 oz each) instant vanilla pudding mix
- 4 cups cold milk
- 1 teaspoon vanilla extract
(Optional: 2–3 tablespoons sugar if your pudding is unsweetened)
For the Layers:
- 1–2 packages graham crackers or ladyfinger cookies (enough to cover the pan in layers)
For the Chocolate Topping:
- 1 cup semi-sweet chocolate chips
- 1/4 cup unsalted butter
- 1/4 cup milk
🟡 Instructions
1️⃣ Make the Cream Layer
- In a large mixing bowl, whisk the pudding mix with cold milk until smooth and thick.
- Stir in vanilla extract.
- Let it sit while you prepare the pan.
2️⃣ Assemble the Cake
- In a 9×13 inch baking dish, spread a thin layer of pudding on the bottom.
- Arrange a single layer of graham crackers or ladyfingers on top of the pudding.
- Spread half of the remaining pudding over the cracker layer.
- Repeat with another layer of crackers and the rest of the pudding.
(Top layer should be pudding for a smooth chocolate topping.)
3️⃣ Make the Chocolate Glaze
- In a small saucepan, combine chocolate chips, butter, and milk.
- Heat over low, stirring constantly, until melted and smooth.
- Pour over the top of the pudding layer, spreading evenly with a spatula.
4️⃣ Chill
- Cover the cake and refrigerate for at least 3–4 hours (or overnight).
- This allows the crackers to soften and the cake to set perfectly.
5️⃣ Serve
- Cut into squares or rectangles.
- Optional: garnish with sprinkles, shaved chocolate, or crushed nuts.
💡 Tips for the Best Eclair Cake:
- For extra richness, use half milk, half heavy cream in the pudding.
- Let it chill overnight for the best texture.
- You can layer chocolate pudding instead of vanilla for a chocolate version.