Mohamed Shili This delicious no-bake dessert, inspired by Paula Deen, is quick, creamy, and perfect for any occasion. Layers of graham crackers, rich vanilla pudding, and a decadent chocolate frosting come together effortlessly. You can whip it up with simple pantry ingredients, making it a flexible and crowd-pleasing treat that gets even better after chilling overnight!
Recipe Ingredients:
Eclair Cake
- 1 (1-lb) box graham crackers
- 2 (3.25-oz) boxes instant french vanilla pudding
- 3 1/2 cups milk
- 1 (8-oz) container frozen whipped topping thawed
Frosting
- 1 1/2 cups confectioners’ sugar
- 1/2 cup unsweetened cocoa
- 3 tablespoons butter, softened
- 1/3 cup milk
- 2 teaspoons light corn syrup
- 2 teaspoons pure vanilla extract
How To Make Eclair Cake?
- Prepare the pan: Butter the bottom of a 13x9x2-inch (33x23x5cm) pan and line it with a single layer of graham crackers.
- Make the pudding mixture: In a mixing bowl, combine the pudding mix with 3 ½ cups (830ml) milk. Beat on medium speed for 2 minutes. Gently fold in the thawed whipped topping.
- Assemble the layers: Pour half of the pudding mixture over the graham crackers in the pan, spreading evenly. Add another layer of graham crackers over the pudding. Spread the remaining pudding mixture on top and finish with one final layer of graham crackers.
- Prepare the frosting: In a medium bowl, mix the sugar and cocoa powder. Add softened butter and 1/3 cup (80ml) milk, stirring until smooth. Mix in the corn syrup and vanilla extract, stirring until creamy.
- Frost the cake: Spread the frosting evenly over the top layer of graham crackers.
- Chill: Cover the cake and refrigerate for 24 hours to allow the graham crackers to soften and the flavors to meld together
Recipe Tips:
- Layer the graham crackers carefully: Use whole graham crackers and avoid overlapping them. This ensures the layers stay even and the crackers soften perfectly when chilled.
- Mix the pudding thoroughly: Beat the pudding mix and milk for the full 2 minutes. This gives the pudding a thick, creamy texture that won’t be too runny when layered.
- Spread frosting evenly: Allow the frosting to come to room temperature if it’s too thick, or add a splash of milk to make it easier to spread smoothly over the top layer.
- Chill for the full 24 hours: Don’t rush the refrigeration step! This allows the graham crackers to absorb the pudding and become soft, giving the cake its signature texture.
- Customize the flavors: Swap French vanilla pudding for chocolate or mix in crushed cookies for an extra twist. Little tweaks can make it your own!
How To Store Leftovers?
Let the Éclair Cake sit at room temperature for about 15-20 minutes after serving. Cover it tightly with plastic wrap or foil and refrigerate for up to 4 days to keep it fresh.
Nutrition Facts
- Calories: 402
- Total Fat: 13g
- Saturated Fat: 4.7g
- Cholesterol: 4mg
- Sodium: 445mg
- Potassium: 223.3mg
- Total Carbohydrate: 68g
- Dietary Fiber: 1.4g
- Sugars: 47g
- Protein: 4.4g
Check out More Recipes:
Paula Deen Eclair Cake
Description
This delicious no-bake dessert, inspired by Paula Deen, is quick, creamy, and perfect for any occasion. Layers of graham crackers, rich vanilla pudding, and a decadent chocolate frosting come together effortlessly. You can whip it up with simple pantry ingredients, making it a flexible and crowd-pleasing treat that gets even better after chilling overnight!
Ingredients
Eclair Cake
Frosting
Instructions
- Prepare the pan: Butter the bottom of a 13x9x2-inch (33x23x5cm) pan and line it with a single layer of graham crackers.
- Make the pudding mixture: In a mixing bowl, combine the pudding mix with 3 ½ cups (830ml) milk. Beat on medium speed for 2 minutes. Gently fold in the thawed whipped topping.
- Assemble the layers: Pour half of the pudding mixture over the graham crackers in the pan, spreading evenly. Add another layer of graham crackers over the pudding. Spread the remaining pudding mixture on top and finish with one final layer of graham crackers.
- Prepare the frosting: In a medium bowl, mix the sugar and cocoa powder. Add softened butter and 1/3 cup (80ml) milk, stirring until smooth. Mix in the corn syrup and vanilla extract, stirring until creamy.
- Frost the cake: Spread the frosting evenly over the top layer of graham crackers.
- Chill: Cover the cake and refrigerate for 24 hours to allow the graham crackers to soften and the flavors to meld together
Notes
- Layer the graham crackers carefully: Use whole graham crackers and avoid overlapping them. This ensures the layers stay even and the crackers soften perfectly when chilled.
- Mix the pudding thoroughly: Beat the pudding mix and milk for the full 2 minutes. This gives the pudding a thick, creamy texture that won’t be too runny when layered.
- Spread frosting evenly: Allow the frosting to come to room temperature if it’s too thick, or add a splash of milk to make it easier to spread smoothly over the top layer.
- Chill for the full 24 hours: Don’t rush the refrigeration step! This allows the graham crackers to absorb the pudding and become soft, giving the cake its signature texture.
- Customize the flavors: Swap French vanilla pudding for chocolate or mix in crushed cookies for an extra twist. Little tweaks can make it your own!
Paula Deen Eclair Cake
