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Directions
Step 1: Prepare the Pudding Mixture
- In a large mixing bowl, whisk together the vanilla pudding mix and cold milk until thickened, about 2-3 minutes.
- Gently fold in the whipped topping until well combined, creating a smooth, creamy filling.
Step 2: Layer the Cake
- Place a single layer of graham crackers on the bottom of a 9×13-inch baking dish, covering the entire bottom.
- Spread half of the pudding mixture evenly over the graham crackers.
- Add another layer of graham crackers on top of the pudding mixture, followed by the remaining pudding mixture.
- Finish with a final layer of graham crackers.
Step 3: Add the Chocolate Frosting
- Microwave the tub of chocolate frosting for about 15-20 seconds, just until it’s slightly softened and spreadable (be careful not to overheat).
- Pour the softened frosting over the top layer of graham crackers and spread evenly with a spatula to cover the entire cake.
Step 4: Chill and Set
- Cover the cake with plastic wrap and refrigerate for at least 4 hours, or ideally overnight, to allow the graham crackers to soften and the flavors to meld.
Serving Suggestions
This Eclair Cake is wonderful served cold, straight from the fridge. For extra flair, you can add a sprinkle of chopped nuts or fresh berries on top before serving. It’s also delicious paired with coffee or a scoop of vanilla ice cream for an added treat.
Tips & Tricks
- Overnight Chill: For the best texture, make the Eclair Cake a day ahead. Letting it chill overnight allows the graham crackers to soften into a cake-like texture, making each bite creamy and delicious.
- Pudding Flavor Variations: While vanilla pudding is classic, try using chocolate or French vanilla pudding for a fun twist.
- Homemade Frosting Option: If you prefer homemade frosting, try making a simple chocolate ganache with melted chocolate chips and heavy cream.
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