Description
This Easy Eclair Cake Recipe features a light and flaky baked crust layered with a creamy, luscious filling made from cream cheese, vanilla pudding, heavy whipping cream, and Italian sweet cream creamer. Topped with fluffy Cool Whip and drizzled with chocolate syrup, this no-bake filling cake is a delightful treat that’s perfect for gatherings or a sweet indulgence at home.
Ingredients
Scale
Crust
- 1 cup water
- 1/2 cup butter (melted)
- 1 cup flour
- 4 large eggs
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
- Chocolate Syrup (to drizzle)
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (204°C) and lightly grease a 9 x 13-inch baking dish. Set out the Cool Whip to thaw at room temperature.
- Make the Crust: In a medium saucepan, combine water and melted butter and bring to a boil. Remove from heat and stir in the flour until a dough forms. Add eggs one at a time, mixing well after each addition until the dough is smooth and well combined. Spread this dough evenly into the prepared baking dish, covering the bottom and sides. Bake for 25 to 30 minutes until the crust is golden brown, ensuring not to overbake. The crust will puff up during baking; do not press it down as it will settle upon cooling.
- Prepare the Filling: In a stand mixer bowl, place softened cream cheese. In a separate bowl, whisk together the vanilla instant pudding mix, heavy cream, and Coffeemate creamer for 2 to 3 minutes until thickened. Refrigerate this pudding mixture until set and thick. Once thick, gradually add the pudding mix to the cream cheese and beat until smooth and creamy. Chill this combined filling thoroughly in the refrigerator.
- Assemble the Cake: When the crust has completely cooled, pour the chilled filling evenly over the crust. Spread the thawed Cool Whip on top of the filling layer. Drizzle chocolate syrup over the top to decorate.
- Chill and Serve: Place the assembled dessert in the refrigerator to chill before serving. Once chilled and set, slice, serve, and enjoy this creamy, indulgent treat!
Notes
- Make sure the crust cools completely before adding the filling to prevent melting.
- Do not press down the puffed crust after baking; it will deflate naturally.
- For best results, chill the cake for at least 2 hours or overnight to allow flavors to meld and filling to set firmly.
- You can substitute heavy cream with whipping cream if desired, but heavy cream yields a richer filling.
- If instant pudding flavor preferences vary, use vanilla or any complementary flavor.
