Pioneer Woman Eclair Cake Recipe

No Bake Eclair Cake {Easy 5 Ingredient Icebox Cake}

WebAug 7, 2020 · Add the remainder of the pudding mixture and spread evenly. Add a 3rd and final layer of graham crackers. Cover with plastic wrap …

Rating: 4.7/5(90)
1. Mix instant pudding and milk together in a large bowl. Fold in whipped topping, mixing until well combined. Set aside.
2. Place a layer of graham crackers in the bottom of a 9 x 13 dish, breaking as needed to cover the entire bottom with a single layer.
3. Spoon 1/2 the pudding mixture over the graham crackers and gently spread into an even layer. Top with another layer of graham crackers and then the remainder of the pudding mixture. Add a 3rd and final layer of graham crackers.
4. Cover with plastic wrap and refrigerate for at least 30 minutes.

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NoBake Chocolate Eclair Cake with Easy Homemade …

WebNov 23, 2019 · Arrange Crackers into a 9x13 dish. Beat pudding and milk for 2 minutes. Add the cool whip and mix until blended. Spread half of …

1. Arrange Crackers into a 9x13 dish.
2. Melt the butter and chocolate. Stir in the remaining ingredients and slightly cool before pouring over chilled cake.

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Chocolate Eclair Cake (From Scratch) Brown Eyed Baker

WebJun 14, 2018 · Repeat with the remaining pudding mixture and another layer of graham crackers. Make the Chocolate Glaze: Microwave the …

Rating: 4.4/5(41)
1. Make the Pudding: Combine the sugar, cornstarch, and salt in a large saucepan. Whisk the milk into the sugar mixture until smooth and bring to a boil, scraping the bottom with a rubber spatula, over medium-high heat. Once the mixture reaches a boil, immediately reduce the heat to medium-low and cook, continuing to scrape the bottom, until thickened and large bubbles appear on the surface, 4 to 6 minutes. Remove the pan from the heat and whisk in the butter and vanilla extract. Transfer the pudding to a large bowl and place plastic wrap directly on the surface of the pudding. Refrigerate until cool, about 2 hours.
2. Make the Stabilized Whipped Cream: Stir the water and gelatin together in a bowl and let it sit until the gelatin softens, about 5 minutes. Microwave the mixture until it's bubbling around the edges and the gelatin dissolves, about 15 to 30 seconds. Using an electric mixer, whip the heavy cream on medium-low speed until foamy (about 1 minute). Then increase the speed to high and whip until soft peaks form, about 2 minutes. Add the gelatin mixture and whip until stiff peaks form, about 1 minute.
3. Assemble the Cake: Whisk one-third of the whipped cream into the chilled pudding, then gently fold in the remaining whipped cream, about a ¼ cup at a time, until combined.
4. Cover the bottom of a 9x13-inch baking with with a layer of graham crackers, breaking the crackers as necessary to line the bottom of the pan. Top with half of the pudding-whipped cream mixture (about 5½ cups), then another layer of graham crackers. Repeat with the remaining pudding mixture and another layer of graham crackers.

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