No Bake Éclair Cake Recipe
Though this no-bake Eclair Cake recipe is so easy to make, it tastes wonderful! Layers of graham crackers between a sweet vanilla pudding cream then drizzled with chocolate.
- 14.4 oz graham crackers
- 5.1 oz instant vanilla pudding
- 1 3/4 cups cold milk
- 4 oz cream cheese, room temp
- 8 oz cool whip
- 1/2 cup chopped milk chocolate
- 3 Tbsp heavy whipping cream
In a bowl, whisk together milk and instant pudding until it starts to thicken, about 1 min. In a separate bowl, beat cream cheese until creamy. Add cream cheese to the pudding, mix just until cream cheese is incorporated. Add the cool whip, beat again.
Refrigerate until ready to assemble the cake.
Place a mixing bowl over a double boiler, bring water to a boil. Add heavy whipping cream and milk chocolate to the bowl. Keep mixing until the chocolate begins to melt. Remove from heat and continue mixing until there are no chunks of chocolate. Set aside to cool. Spread a small amount of cream over a platter.
Add four graham crackers in a row. Cover generously with cream. Repeat until you have six layers.
Cover top and sides of cake with remaining cream.
Take the 3 leftover crackers and finely crush.
Coat sides and top with the graham crackers.
Drizzle melted chocolate over the top of the cake.
Enjoy immediately or refrigerate. The cake is best if eaten the same day.