Eclair Dessert Cake
No bake eclair dessert cake with graham cracker layers, vanilla pudding cream, and a smooth chocolate topping
PRINT PINServings 12
INGREDIENTS
Pudding cream and layers
- 3 cups cold whole milk
- 2 boxes instant vanilla pudding mix 3 oz each
- 8 oz whipped topping thawed
- 14 oz graham crackers about 1 box.
Chocolate topping
- 1 cup semisweet chocolate chips
- 1 cup heavy cream
- 1 tbsp light corn syrup optional
- pinch salt optional.
Optional garnish
- chocolate shavings
- fresh berries.
INSTRUCTIONS
Assemble
- whisk milk and pudding mix for 2 minutes until thickened
- fold in whipped topping until fully combined
- spread a thin layer of pudding cream in a 9 by 13 inch dish
- add a single layer of graham crackers breaking to fit
- spread half of remaining pudding cream evenly
- add another layer of graham crackers
- spread remaining pudding cream
- finish with a final layer of graham crackers.
Top and chill
- heat heavy cream until steaming but not boiling then pour over chocolate chips and rest 2 minutes
- whisk until smooth and glossy then stir in corn syrup and salt if using
- cool 5 to 10 minutes until pourable then spread evenly over top graham layer
- cover and refrigerate at least 4 hours and ideally overnight
- slice and serve cold.
Notes
1. Use whole milk for a thicker set 2. Chill overnight for the soft eclair like texture 3. Swap vanilla pudding for French vanilla or chocolate 4. For a shortcut use 16 oz chocolate frosting warmed briefly to spread 5. Store covered in the refrigerator up to 4 days
Nutrition
Calories: 320kcal | Carbohydrates: 44g | Protein: 4g | Fat: 15g