easter eclair cake
This delightful Easter Eclair Cake combines the classic flavors of an eclair with a festive twist, making it a perfect dessert for spring celebrations.
Equipment
- 1 9x13 inch baking dish or pan
- 1 mixing bowls
- 1 electric mixer
- 1 rubber spatula
- 1 measuring cups and spoons
- 1 plastic wrap
Ingredients
- 2 packages (3.4 oz each) instant vanilla pudding mix
- 4 cups cold milk
- 1 container (8 oz) whipped topping (thawed)
- 1 box (14 oz) graham crackers
- 1 cup semi-sweet chocolate chips
- ¼ cup unsalted butter
- 2 cups powdered sugar
- ¼ cup milk (for the glaze)
- 1 teaspoon vanilla extract
Instructions
- In a large mixing bowl, whisk together the instant vanilla pudding mix and cold milk until smooth, about 2 minutes.
- Gently fold in the thawed whipped topping until fully combined.
- In a 9x13 inch baking dish, layer half of the graham crackers on the bottom.
- Spread half of the pudding mixture over the graham crackers.
- Add another layer of graham crackers on top of the pudding, followed by the remaining pudding mixture.
- Finish with a final layer of graham crackers on top.
- In a microwave-safe bowl, combine the chocolate chips and unsalted butter. Microwave in 30-second intervals, stirring in between, until melted and smooth.
- Stir in the powdered sugar, milk, and vanilla extract until combined to create the glaze.
- Pour the chocolate glaze over the top layer of graham crackers, spreading it evenly.
- Cover the baking dish with plastic wrap and refrigerate for at least 4 hours or overnight for the best flavor and texture.
- Before serving, slice into squares and enjoy.
Notes
Add colorful sprinkles or edible decorations on top of the chocolate glaze for a festive touch.
This cake can be prepared a day in advance to allow the flavors to meld together.
If you prefer a thicker chocolate glaze, reduce the amount of milk.