We Can Honestly Say This Sweet Treat Was Made With Love

While this dessert can be made with store-bought items, a couple of easy techniques allow you to make it from scratch.

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.