Eclair Cake Recipe
Oh, this Chocolate Eclair Cake is a delightful throwback to those classic icebox cakes we all love. Imagine layers of crispy graham crackers, creamy pudding, and a rich chocolate frosting coming together in a heavenly no-bake dessert. Trust me, it's a real crowd-pleaser that's super easy to whip up!
Servings: 12
Ingredients
Cake Ingredients:
- 1 box honey graham crackers 14.4 ounce
- 2 packages 3.4 ounce each instant French vanilla pudding
- 2½ cups milk
- 12 ounces Cool Whip thawed
Frosting Ingredients:
- 2 ounces unsweetened baking chocolate
- 2 teaspoons corn syrup
- 1 teaspoon vanilla extract
- 3 tablespoons butter
- 1½ cups powdered sugar
- 3 tablespoons milk
Instructions
- In a medium-sized mixing bowl, combine the instant French vanilla pudding and milk. Once it’s well mixed, gently fold in the thawed Cool Whip.
- Grab a 13×9-inch baking dish and start layering: first, a layer of graham crackers, followed by a layer of the pudding mixture. Repeat the layers one more time, and finish with a final layer of graham crackers.
- Now let’s make the luscious frosting. In a double boiler over medium heat, melt the baking chocolate and mix it with the corn syrup. Keep stirring until it’s silky smooth. Then, add the vanilla extract, butter, milk, and powdered sugar, mixing everything together until it’s perfectly combined.
- Spread that delicious frosting over the top layer of graham crackers. Cover the dish and pop it in the fridge for at least 8 hours before serving.
