easter eclair cake
This delightful Easter Eclair Cake is a no-bake dessert that combines layers of graham crackers, creamy pudding, and whipped topping, all topped with a rich chocolate glaze. Perfect for celebrating the holiday!
Equipment
- 1 9x13 inch baking dish
- 1 mixing bowls
- 1 whisk
- 1 rubber spatula
- 1 plastic wrap
- 1 saucepan
Ingredients
- 2 packages instant vanilla pudding mix (3.4 oz each)
- 4 cups cold milk
- 1 container whipped topping (8 oz) Like Cool Whip.
- 1 box graham crackers (14.4 oz)
- 1 cup semi-sweet chocolate chips
- 2 tablespoons butter
- 1 tablespoon light corn syrup
- 1 teaspoon vanilla extract
Instructions
- In a large mixing bowl, whisk together the instant vanilla pudding mix and cold milk. Continue whisking until the mixture thickens, about 2 minutes.
- Fold in the whipped topping until fully combined to create a fluffy filling.
- In a 9x13 inch baking dish, lay down a single layer of graham crackers to cover the bottom.
- Spread half of the pudding mixture over the graham crackers, smoothing it out evenly.
- Add another layer of graham crackers, followed by the remaining pudding mixture. Top with one more layer of graham crackers.
- In a saucepan, combine the chocolate chips, butter, corn syrup, and vanilla extract over medium heat. Stir until melted and smooth.
- Pour the chocolate glaze over the top layer of graham crackers, spreading it evenly to cover.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight for the best results.
- Once set, slice into squares and serve chilled.
Notes
You can decorate the top of the cake with colorful sprinkles or Easter-themed decorations before serving for a festive touch. Be sure to allow adequate time for the cake to set in the refrigerator for the best texture.