Sandra This Paula Deen Eclair Cake is an easy and creamy recipe, which is made with graham crackers and instant vanilla pudding mix. It’s a no-fuss take on the classic, ready in about 15 minutes, plus chilling time.
Paula Deen Eclair Cake Recipe Ingredients
- 3 cups milk
- 1 (8 ounce) container frozen whipped topping, thawed
- 2 (3.5 ounce) packages instant vanilla pudding mix
- 1 (16 ounce) package graham cracker squares
- 1 (16 ounce) package prepared chocolate frosting
How To Make Paula Deen Eclair Cake
- Mix the Filling: In a medium bowl, stir the milk, thawed whipped topping, and both packages of instant vanilla pudding mix together until the mixture is smooth and well combined.
- Create the First Layer: Arrange a single, even layer of graham cracker squares in the bottom of a 9×13-inch baking pan.
- Add Pudding and Layer Again: Evenly spread half of the pudding mixture over the crackers. Top with another complete layer of graham crackers, followed by the remaining pudding mixture. Finish with a final, third layer of graham crackers on top.
- First Chill: Cover the pan and refrigerate the cake for 30 minutes to allow the layers to begin setting.
- Frost and Final Chill: After the initial chill, spread the prepared chocolate frosting evenly over the top layer of graham crackers, all the way to the edges of the pan. Cover again and chill for at least 3 ½ more hours, or preferably overnight, before serving.
Recipe Tips
- How to get clean slices? The long chilling time is not optional! It is the most crucial step for allowing the pudding to set completely and the graham crackers to soften, which is what makes the cake easy to slice into neat squares.
- Can I make my own frosting? Yes. While canned frosting makes this recipe incredibly easy, a simple homemade chocolate ganache (made by pouring hot cream over dark chocolate chips) is a fantastic and popular substitution for a richer flavor.
- How to get the best flavor? For an extra boost of flavor, one community tip suggests adding a teaspoon of pure vanilla extract to the pudding mixture to intensify the “eclair cream” taste.
- What’s the texture of the graham crackers? As the cake chills, the graham crackers will absorb the moisture from the pudding and soften, creating a texture that is surprisingly similar to the soft choux pastry of a real eclair.
What To Serve With Eclair Cake
This is a rich, sweet, and complete dessert that is a staple at potlucks and parties. It stands perfectly on its own and needs no accompaniment other than a fork and a plate. It’s fantastic with a cold glass of milk or a hot cup of coffee to balance the sweetness.
How To Store Eclair Cake
- Refrigerate: Cover the éclair cake tightly with plastic wrap or in an airtight storage container. It must be stored in the refrigerator. It will keep for up to five days, though the graham crackers will continue to soften over time.
- Freeze: Yes, you can freeze this cake for up to three months. Wrap the entire pan in a layer of plastic wrap, followed by a layer of aluminum foil. Thaw it overnight in the refrigerator before serving.
Eclair Cake Nutrition Facts
- Serving: 1 serving
- Calories: 395kcal
- Fat: 14g
- Carbs: 65g
- Protein: 5g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, absolutely. The chilling time is essential for the no-bake pudding filling to set up properly. If you try to serve it too early, it will be runny and you won’t be able to get clean slices.
Yes! For a delicious twist, you can easily substitute the vanilla pudding with an equal amount of instant chocolate pudding to create a “chocolate eclair cake” version.
It gets its name because the finished dessert mimics the three main components of a classic French eclair: the soft graham cracker layers represent the choux pastry, the creamy vanilla pudding represents the pastry cream filling, and the top layer of chocolate frosting represents the chocolate glaze.
Try More Recipes:
- Paula Deen Better Than Sex Cake Recipe
- Paula Deen Pineapple Upside Down Cupcakes Recipe
- Paula Deen Pineapple Cake Recipe
Paula Deen Eclair Cake Recipe
Description
An incredibly easy no-bake layered dessert with a creamy vanilla pudding filling, graham cracker layers, and a rich chocolate frosting, that perfectly mimics a classic eclair.
Ingredients
Instructions
- In a medium bowl, whisk together the milk, thawed whipped topping, and both packages of pudding mix until smooth.
- Line the bottom of a 9×13-inch pan with a single layer of graham crackers.
- Spread half of the pudding mixture evenly over the crackers.
- Top with another layer of graham crackers, the remaining pudding mixture, and then a final layer of graham crackers.
- Chill in the refrigerator for 30 minutes.
- Spread the chocolate frosting over the top layer of graham crackers.
- Cover and chill for at least 3.5 more hours, or until completely set, before serving.
Notes
- The most important tip for this recipe is to chill the cake for the full 4 hours; this is essential for the layers to set properly for clean slicing.
- For a richer flavor, a popular community tip is to add one teaspoon of pure vanilla extract to the pudding mixture.
- The graham crackers will soften as the cake chills, which is what gives this dessert its signature “eclair-like” texture.
- This is the perfect make-ahead dessert, as the flavors meld and the texture improves after several hours in the refrigerator.
