Description
This Easy Eclair Cake Recipe combines a light, airy baked crust with a creamy, dreamy filling made from cream cheese, vanilla pudding, and whipped cream, topped with Cool Whip and drizzled chocolate syrup for a simple yet elegant no-bake dessert that’s perfect for any occasion.
Ingredients
Scale
For the Crust
- 1 cup water
- 1/2 cup butter (melted)
- 1 cup flour
- 4 large eggs
For the Filling
- 1 8-ounce package cream cheese (softened)
- 2 small boxes Vanilla Instant Pudding
- 2 cups heavy whipping cream
- 1 cup Coffeemate (Italian Sweet Cream – creamer)
- 1 8-ounce container Cool Whip
For Topping
- Chocolate Syrup (to drizzle)
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 400 degrees Fahrenheit. Lightly grease a 9 x 13 inch baking dish to prevent sticking. Set the container of Cool Whip out to thaw at room temperature so it will be easy to spread later.
- Make and Bake the Crust: In a medium saucepan, combine the water and melted butter; bring it to a boil. Remove from heat and stir in all the flour at once. Beat in the eggs one at a time, fully incorporating each before adding the next, until the dough is smooth. Spread this mixture evenly into your prepared baking dish, covering the bottom and the sides. Bake in the oven for 25 to 30 minutes or until the crust is golden brown and puffed in places. Avoid overbaking. Once done, remove from oven and let it cool completely. The crust will settle as it cools, so do not press down on puffed areas.
- Prepare the Filling: Place the softened cream cheese in the bowl of a stand mixer. In a separate bowl, whisk together the vanilla instant pudding mixes with the heavy cream and Italian Sweet Cream Coffeemate for 2 to 3 minutes until thickened. Chill the pudding mixture in the refrigerator until set. Once thick, slowly add the pudding mixture to the cream cheese and beat until smooth and creamy. Refrigerate this filling until completely chilled.
- Assemble the Dessert: Once the crust is fully cooled, pour the chilled filling evenly over the crust. Spread the thawed Cool Whip on top of the filling layer, smoothing it out carefully. Drizzle chocolate syrup over the top for decoration and added flavor.
- Chill and Serve: Return the assembled cake to the refrigerator to chill thoroughly before slicing and serving. Once chilled, cut into squares and serve. Enjoy this creamy, decadent treat!
Notes
- Make sure the eggs are fully incorporated one at a time when making the crust for the best texture.
- Do not overbake the crust to keep it tender and not too hard.
- Thaw Cool Whip completely before spreading to avoid clumping.
- Use cold heavy cream and creamer for best pudding consistency.
- For added flavor, use homemade chocolate syrup or high-quality store-bought syrup.
- This dessert is best served chilled and can be stored in the refrigerator for up to 3 days.
