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This chocolate eclair cake takes all the best parts of an eclair and turns them into an easy no bake dessert that comes together in just 15 minutes. It tastes like Boston cream pie layered with classic chocolate ganache and a creamy vanilla pudding filling.
I make this cake every year for summer cookouts and it never lasts more than a few hours. Everyone always asks for the recipe.
Ingredients
- Instant vanilla pudding mix: provides the creamy base for the filling and sets up quickly
- Whole milk: keeps the pudding thick and rich avoid skim milk as it makes the texture runny
- Cool Whip: gives the filling its light texture and mixes beautifully with the pudding
- Graham crackers: form the layers and soften to become almost cake like after chilling
- Chocolate frosting: makes the rich topping you can use store bought or a simple homemade ganache
Step-by-Step Instructions
- Make the Pudding Mixture:
- Whisk the instant vanilla pudding with the cold milk in a large bowl until smooth and slightly thickened then fold in the thawed Cool Whip gently until fully incorporated
- Layer the Base:
- Line the bottom of a 9 by 13 inch casserole dish with graham crackers breaking them to fit snugly if needed
- First Filling Layer:
- Spoon half the pudding mixture over the crackers and spread gently into an even layer
- Add Second Layer:
- Top with another full layer of graham crackers and gently spread the rest of the pudding mixture evenly on top
- Finish with Crackers:
- Place one final layer of graham crackers over the top covering completely
- Initial Chill:
- Cover the dish with plastic wrap and chill for at least 30 minutes to allow layers to firm up slightly
- Apply the Frosting:
- Microwave the chocolate frosting for 15 seconds stir then microwave another 10 seconds to loosen if needed then stir until smooth and pour over the top layer spreading evenly
- Final Chill:
- Cover the cake again and refrigerate for at least 6 hours or overnight so the graham crackers fully soften
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Storage Tips
Store this cake tightly wrapped in plastic in the refrigerator for up to three days. It is not freezer friendly as thawing can lead to watery texture and soggy layers.
Ingredient Substitutions
Use cinnamon or chocolate graham crackers for a flavor twist. For a lighter version try sugar free pudding mix fat free Cool Whip and a thinner layer of frosting.
Serving Suggestions
Slice with a sharp knife and serve chilled straight from the fridge. It pairs beautifully with a cup of coffee or a scoop of vanilla ice cream on the side.
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Cultural Context
This cake is inspired by French eclairs but adapted for the American kitchen with pantry staples and no baking required. It became a popular potluck dessert in the Midwest in the seventies and is still beloved today.
My favorite part of this recipe is the way the graham crackers transform into soft cake like layers after chilling overnight. It reminds me of the desserts my grandma used to make from scratch without a recipe.
Frequently Asked Questions About Recipes
- → Can I use homemade whipped cream instead of Cool Whip?
Yes, but keep in mind homemade whipped cream may not hold its texture as long as Cool Whip, especially if preparing ahead of time.
- → Do I have to use instant pudding?
Yes, instant pudding is essential for setting the filling properly. Cook-and-serve pudding will not work in this dessert.
- → Can I make this chocolate eclair cake in advance?
Absolutely. In fact, it tastes better after chilling overnight which softens the graham crackers and melds flavors together.
- → Is it possible to substitute the graham crackers?
You can try cinnamon or chocolate graham crackers, or even digestive biscuits for a slightly different twist.
- → Can I freeze chocolate eclair cake?
Freezing is not recommended, as the texture may become soggy and the filling can separate after thawing.
- → How long does this dessert last in the fridge?
It stays fresh for about two to three days when stored in an airtight container in the refrigerator.