Éclair Cake

4.50 from 2 votes

Éclair Cake. Layers of vanilla whipped cream and graham crackers, topped with a decadent chocolate glaze. Creamy deliciousness, simple refrigerator cake.

Prep Time30

Chill Time1

Total Time1 30

Course: Dessert

Cuisine: American

Servings: servings

Calories: 411kcal

Author: Kelly Wildenhaus

Ingredients

1 pound box graham crackers
2 (3-ounce) boxes instant French vanilla pudding
3½ cups cold milk
1 (9-ounce) container non-dairy whipped cream, like Cool Whip
2 (1-ounce) squares unsweetened chocolate, melted (can substitute: 3 tablespoons cocoa + 1 tablespoon butter = one 1-ounce square)
2 teaspoons white corn syrup
2 teaspoons vanilla
3 tablespoons butter, softened
1½ cups confectioner's sugar, sifted
3 tablespoons milk

Instructions

Lightly butter bottom of 9 X 13-inch glass baking pan. Line bottom with graham crackers.
Mix pudding mix with milk in large bowl and beat with electric mixer for 2 minutes at medium speed. Fold in Cool Whip and mix gently until combined, no streaks.
Pour half of mixture over graham crackers in pan. Place a second layer of graham crackers over pudding mixture. Add remaining pudding mixture over crackers and spread evenly. Top with final layer of graham crackers. Refrigerate for at least 2 hours.
Make chocolate glaze: Beat remaining 6 ingredients until smooth. Spread over cake. If glaze is too thick or starting to harden, microwave on 50% power for 15 - 20 seconds to make more desirable consistency.
Cover and refrigerate at least 24 hours before serving. Keeps 1 week.

Notes

To make real whipped cream filling, combine 1 box instant vanilla pudding mix, 1½ cups water and 1 (9-ounce) can sweetened condensed milk in a large bowl. Whisk until well combined. Cover and refrigerate until firm, at least 4 hours. In bowl of mixer, place 3 cups heavy whipping cream and whip until stiff peaks form. Fold in pudding mixture, half at a time, and gently combine until there are no streaks. Assemble cake as per instructions above.

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