Éclair Cake made with layers of graham cracker crumbs, whipped cream, and a chocolate pudding filling that is flavored with vanilla extract.

The cake is chilled in the refrigerator until the flavors have a chance to meld and the pudding sets up, creating a creamy and decadent dessert.


2 packages (16 ounces each) graham crackers, 1/2 cup (100g) granulated sugar, 1 cup (230g) unsalted butter, 2 packages (3.5 ounces each) instant chocolate pudding mix

3 1/2 cups (840ml) whole milk, 1 teaspoon vanilla extract, 2 cups (480ml) heavy cream, 1/2 cup (50g) powdered sugar, 1 teaspoon vanilla extract


In a large bowl, mix together the crushed graham crackers, sugar, and melted butter until well combined.

Press the mixture into the bottom of a 9x13-inch (23x33 cm) baking dish. In a medium saucepan, whisk together the pudding mix, milk, and vanilla extract until smooth.

Cook over medium heat, stirring constantly, until the pudding begins to thicken, about 5 minutes.

Pour the pudding mixture over the graham cracker crust in the baking dish, spreading it evenly.

In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form.

Spoon the whipped cream on top of the pudding layer, spreading it evenly. Cover the dish with plastic wrap and refrigerate for at least 2 hours,

or until the pudding is set and the flavors have had a chance to meld. Cut into squares and serve chilled, garnished with chocolate shavings or syrup, if desired.