Easy Eclair Cake Dessert
A delightful, no-bake dessert that combines creamy filling with a light, airy crust, making it perfect for any occasion.
Ingredients
For the Crust
- 240 millilitres water Provides moisture for the crust.
- 113 grams unsalted butter, melted Adds richness to the base.
- 125 grams plain flour Main ingredient for the crust.
- 4 large eggs Helps leaven the crust.
For the Filling
- 226 grams cream cheese, softened Forms the creamy filling.
- 2 box 96 grams vanilla instant pudding mix Adds flavor and thickness.
- 480 millilitres heavy whipping cream Contributes to the filling's light texture.
- 240 millilitres Italian sweet cream coffee creamer Infuses creaminess.
- 226 grams whipped topping, thawed Tops the dessert nicely.
For the Topping
- to taste Chocolate syrup For drizzling.
Instructions
Preparation
- Gather and measure all ingredients.
Cooking the Base
- In a medium saucepan, melt butter and water together over medium heat until it boils.
- Remove from heat and stir in flour until well combined.
- Add eggs one at a time, mixing thoroughly after each addition.
- Spread the dough evenly in a prepared 23x33 cm baking dish.
- Bake in a preheated oven at 200°C for 25-30 minutes until golden brown.
Preparing the Filling
- In a bowl, whisk together pudding mix, heavy whipping cream, and coffee creamer until thick.
- Chill the pudding mixture in the refrigerator until set.
- Mix softened cream cheese with the chilled pudding mixture until smooth.
Assembly
- Spread the filling evenly over the cooled crust.
- Top with thawed whipped topping and drizzle with chocolate syrup.
Chilling
- Refrigerate until fully set, ideally overnight.
Notes
Store in the refrigerator covered with plastic wrap and enjoy within 3-5 days. Can freeze individual slices wrapped tightly.