Paula Deen Eclair Cake Recipe
If you love easy no-bake desserts, this Paula Deen Eclair Cake Recipe is perfect. It is creamy, rich and very delicious.
Ingredients
- 2 cups cold milk
- 2 boxes instant vanilla pudding mix
- 1 container whipped topping
- 1 box graham crackers
- 1 cup chocolate frosting
Instructions
Prepare the Pudding
- In a bowl, mix cold milk and pudding mix. Whisk until thick and smooth with no lumps.
Add Whipped Topping
- Fold whipped topping into pudding mixture. Mix gently until creamy and fully combined.
Prepare the Dish
- Take a baking dish. Place a layer of graham crackers at the bottom to cover the base.
Add First Cream Layer
- Spread half of the pudding mixture evenly over the graham crackers.
Add Second Layer
- Place another layer of graham crackers on top of the cream layer.
Add Remaining Cream
- Spread the remaining pudding mixture evenly over the second layer of crackers.
Final Cracker Layer
- Add one more layer of graham crackers on top. This creates the final structure.
Add Chocolate Topping
- Spread chocolate frosting evenly over the top layer. This gives a rich and glossy finish.
Chill the Cake
- Cover and refrigerate for at least 6 hours or overnight for best results.
Serve and Enjoy
- Cut into slices and serve chilled. Enjoy a creamy and soft dessert.
Notes
- Chill overnight for best texture
- Use chocolate pudding for variation
- Add a layer of bananas for flavor
- Use homemade whipped cream
- Soften frosting slightly for easy spreading
- Use low-fat milk for lighter version
- Keep layers even for neat slices
- Add crushed nuts on top