Description
This Easy Eclair Cake is a delightful no-bake dessert featuring a light, golden baked crust filled with a creamy blend of cream cheese and vanilla pudding, topped with fluffy whipped topping and drizzled with chocolate syrup. Perfect for gatherings and simple weeknight treats, this layered dessert combines rich flavors and smooth textures for an irresistible treat.
Ingredients
Scale
Crust
- 1 cup water
- 1/2 cup butter (melted)
- 1 cup all-purpose flour
- 4 large eggs
Filling
- 1 (8 ounce) package cream cheese (softened)
- 2 small boxes vanilla instant pudding mix
- 2 cups heavy whipping cream
- 1 cup Coffeemate Italian Sweet Cream creamer
Topping
- 1 (8 ounce) container Cool Whip (thawed)
- Chocolate syrup (to drizzle)
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (200°C). Lightly grease a 9×13 inch baking dish to prevent sticking. Set the Cool Whip out to thaw at room temperature for easy spreading later.
- Make and Bake the Crust: In a medium saucepan, combine water and melted butter, and bring the mixture to a boil. Remove it from heat, then quickly stir in the flour until fully incorporated. Add eggs one at a time, mixing thoroughly after each addition to create a smooth dough. Pour and evenly spread the dough along the bottom and sides of the prepared baking dish. Bake for 25 to 30 minutes or until the crust turns golden brown. Avoid overbaking. Once done, remove from oven and let it cool completely; the crust will puff up but will settle as it cools.
- Prepare the Filling: Place the softened cream cheese into the bowl of a stand mixer and beat until smooth. In a separate bowl, whisk the vanilla instant pudding mix with heavy whipping cream and Italian Sweet Cream creamer for 2 to 3 minutes until well blended. Chill this pudding mixture in the refrigerator until it thickens. Once thickened, gradually add the pudding mix to the cream cheese in the stand mixer and blend until creamy and smooth. Chill this combined filling in the refrigerator to fully set.
- Assemble the Cake: Once the crust has cooled, spread the chilled filling evenly over it. Next, layer the thawed Cool Whip over the filling. Drizzle chocolate syrup generously over the top to finish the dessert.
- Chill and Serve: Refrigerate the assembled cake for a few hours to allow flavors to meld and the dessert to set. Serve chilled and enjoy this irresistible eclair-inspired treat.
Notes
- Do not overbake the crust as it can become too hard; it should be golden and slightly puffy.
- Thaw Cool Whip completely before using to ensure easy spreading.
- Use instant pudding mix, not cook-and-serve, for the best texture and convenience.
- For a richer flavor, use full-fat cream cheese and heavy cream.
- The dessert is best served after chilling for at least 3-4 hours or overnight.
