Chocolate Eclair Cake

First of all the best is that you are doing fine- Congratulations. The Eclair cake looks incredible and I can not wait to try it. Have an incredible holiday season.

Chocolate Eclair Cake

EASY no bake Chocolate Eclair Cake is loaded with all of the great flavors of an eclair in rich and creamy cake form. It is super quick and easy to make but is a crowd pleasing, show stopping, all time favorite dessert!  This Chocolate Éclair Cake features layers of graham crackers, mega creamy filling made with vanilla pudding and homemade whipped cream, all topped with a luscious chocolate glaze.  It is best made the day before for an easy, stress free, dessert!

Course Dessert

Cuisine American

Prep Time 25 minutes

Cook Time - 

Servings 20 servings

INGREDIENTS

CAKE

• 2 (3.4 oz.) pkgs. instant vanilla pudding
• 3 1/2 cups milk
• 2 tablespoons water
• 1 1/4 teaspoons unflavored gelatin
• 2 cups heavy cream
• 3 sleeves (14 oz.) graham crackers

CHOCOLATE GLAZE

• 1 cup semisweet chocolate chips
• 3/4 cup heavy cream
• 1/4 cup light corn syrup
• top view of a forking taking a bite of Chocolate Eclair Cake

INSTRUCTIONS

1. PUDDING: Add milk and pudding mixes to a large bowl and whisk until smooth and thick. Refrigerate.
2. STABILIZED WHIPPED CREAM: Stir the water and gelatin together in a small bowl; let sit 5 minutes. Microwave the mixture until it's bubbling around the edges and the gelatin dissolves, about 15 - 30 seconds. Set aside.
3. Using a hand electric mixer, whip the heavy cream on medium-low speed until foamy (about 1 minute), then increase speed to high and whip until soft peaks form, about 2 minutes. Add the gelatin mixture and whip until stiff peaks form, about 1 minute.
4. FILLING: Fold whipped cream into chilled pudding then beat on low with electric mixer just until combined.
5. ASSEMBLE: Cover the bottom of a 9x13-inch baking with a layer of graham crackers (1 sleeve), breaking the crackers as necessary to fit pan. Top with half of the filling, then another layer of graham crackers, the remaining filling and another layer of graham crackers (3 layers of graham crackers, 2 layers of filling).
6. CHOCOLATE GLAZE: Add chocolate chips, ¾ cup heavy cream, and corn syrup to a medium bowl. Microwave for 1-2 minutes, stirring every 30 seconds, until smooth. Let glaze cool for 10 minutes in the refrigerator then pour and smooth evenly all over the top layer of graham crackers.
7. CHILL: Cover and refrigerate Chocolate Éclair Cake for at least 8 hours before servings. Cake may be chilled for up to 5 days. Cake is easiest to slice and serve immediately after removing from the refrigerator.