This convenient cake is made up of true kitchen workhorses! Vanilla pudding mix, heavy cream, milk, sweetened condensed milk, ...

With 15 minutes of prep and a short chill in the fridge, our no-bake eclair cake tastes just as great as the fancy French chocolate eclairs that are harder to make.

In another large bowl, whisk together the milk, pudding mixes, vanilla bean paste, and the remaining sweetened condensed milk. Fold the whipped cream into the pudding mixture in 3 additions.

Remove from the oven and transfer to a wire rack to cool. For the filling, whip the cream with the sugar and vanilla extract in a bowl until just stiff. Once the éclairs have cooled, cut down the ...

Serves: 12 If you want to flavour and sweeten the cream, stir in a little vanilla extract and caster sugar. Serve the éclairs as soon as possible after filling, or the pastry will go soggy.