We Can Honestly Say This Sweet Treat Was Made With Love

We made an instant dessert classic slightly less instant and considerably more delicious. America's Test Kitchen/TCA

By Sarah Gabriel From America’s Test Kitchen

This no-bake dessert is typically made by layering a mixture of instant vanilla pudding and Cool Whip between graham crackers and topping it with chocolate frosting. We loved the convenience of these store-bought items, but our enthusiasm waned when confronted by their flavor. With a couple of easy techniques (a quick stovetop pudding, whipped cream, and a microwave-and-stir glaze) and very little active time, we produced a from-scratch version that easily trumped its inspiration.

Chocolate Eclair Cake

Serves 15

• 1 1/4 cups sugar
• 6 tablespoons cornstarch
• 1 teaspoon salt
• 5 cups whole milk
• 4 tablespoons unsalted butter, cut into 4 pieces
• 5 teaspoons vanilla extract
• 2 tablespoons water
• 1 1/4 teaspoons unflavored gelatin
• 2 3/4 cups heavy cream, chilled
• 14 ounces graham crackers
• 1 cup semisweet chocolate chips
• 5 tablespoons light corn syrup

1. Combine sugar, cornstarch, and salt in a large saucepan. Whisk milk into sugar mixture until smooth and bring to boil, scraping bottom with rubber spatula, over medium-high heat. Immediately reduce heat to medium-low and cook, continuing to scrape bottom, until thickened and large bubbles appear on surface, 4 to 6 minutes. Off heat, whisk in butter and vanilla. Transfer pudding to a large bowl and place plastic wrap directly on the surface of pudding. Refrigerate until cool, about 2 hours.

2. Stir water and gelatin together in a bowl and let sit until gelatin softens, about 5 minutes. Microwave until mixture is bubbling around edges and gelatin dissolves, 15 to 30 seconds. Using a stand mixer fitted with whisk, whip 2 cups cream on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, about 2 minutes. Add gelatin mixture and whip until stiff peaks form, about 1 minute.

3. Whisk one-third whipped cream into chilled pudding, then gently fold in remaining whipped cream, 1 scoop at a time, until combined. Cover bottom of a 13-by-9-inch baking dish with a layer of graham crackers, breaking crackers as necessary to line bottom of pan. Top with half of pudding-whipped cream mixture (about 5 1/2 cups) and another layer of graham crackers. Repeat with remaining pudding-whipped cream mixture and remaining graham crackers.

4. Microwave chocolate chips, remaining 3/4 cup cream, and corn syrup in a bowl, stirring occasionally, until smooth, 1 to 2 minutes. Cool glaze to room temperature, about 10 minutes. Cover graham crackers with glaze and refrigerate cake for 6 to 24 hours. Serve.

Recipe note: Eclair cake can be refrigerated for up to two days.

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