Elcair Cake - No-Bake - A Beautiful Mess

Elcair Cake - No-Bake

a simple and delicious no-bake cake recipe

Course Dessert

Cuisine American, French

Keyword cake, eclair, no-bake desserts

Prep Time 15

Refrigerate 8

Total Time 8 15

Servings servings

Calories 445kcal

Author Emma Chapman

Ingredients

2 boxes instant pudding French vanilla and cheesecake flavors (3.4 ounce boxes)
3 cups milk
3 cups heavy whipping cream divided
1 box graham crackers, vanilla wafers, or other cookies see notes
1 ½ cups dark or semi sweet chocolate chips

US Customary - Metric

Instructions

In a mixing bowl, stir together the pudding mixes and 3 cups milk. This will make instant pudding.
In the bowl of a stand mixer, whip 2 cups of heavy whipping cream for 2-4 minutes to make homemade whipped cream.
Fold the whipped cream into the pudding mixture, until just combined.
Line the bottom of the baking pan with graham crackers (or other cookie of choice).
Add half the whipped pudding mixture, spread evenly.
Add another layer of graham crackers or other cookies.
Add the second half of the whipped pudding mixture, spread evenly.
Add another layer of graham crackers or other cookies. Set aside while you make the ganache.
In a microwave-safe bowl, combine 1 cup heavy whipping cream and the chocolate chips. Microwave in 30-second intervals, stirring in between, until just combined.
Pour the chocolate ganache over the top layer of the eclair cake. Spread evenly.
Cover with plastic wrap and refrigerate for at least 8 hours and up to 24 hours. Serve cold.

Notes

I used a 7x9 Straub brand baking pan, but you could also use a 9x13 (more standard size) baking pan for this recipe. The layers will not be quite as thick as mine, but the amounts work well with either of these sizes.

I like to use one French vanilla and one cheesecake flavor instant pudding for this recipe, but you can use two vanilla if you cannot easily find cheesecake flavor.

You can use graham crackers, vanilla wafers, or Biscoff cookies for the crust layers of this recipe.

This cake is best consumed within 24 hours of making it, but it can be safely consumed for a few days after that. The cookie crust layers will continue to soften with the pudding moisture, so eventually it just gets too soft in my opinion.

Nutrition