Description
This no-bake Chocolate Eclair Cake is a creamy, dreamy dessert layered with graham crackers, vanilla pudding, whipped topping, and a rich chocolate ganache. It tastes like a classic eclair but is far easier to make and perfect for gatherings or make-ahead sweet cravings.
Ingredients
3 sleeves graham crackers
2 packages (3.4 oz each) instant vanilla pudding mix
3 cups cold milk
1 container (8 oz) whipped topping
1 cup semi-sweet chocolate chips
1 cup heavy cream
Instructions
1. In a large mixing bowl, whisk together the instant vanilla pudding mix and cold milk until thickened (2-3 minutes).
2. Fold the whipped topping into the pudding mixture until fully combined and smooth.
3. Place a single layer of graham crackers in the bottom of a 9×13-inch baking dish. Break crackers as needed to fill all gaps.
4. Spread half of the pudding mixture evenly over the graham crackers.
5. Add another full layer of graham crackers on top of the pudding layer.
6. Spread the remaining pudding mixture evenly on top.
7. Add a third and final layer of graham crackers over the pudding.
8. Heat heavy cream in a saucepan or microwave until simmering. Pour over the chocolate chips in a bowl. Let sit for 1–2 minutes.
9. Stir until the ganache is smooth and glossy.
10. Pour the ganache over the top graham cracker layer and spread evenly.
11. Cover with plastic wrap or foil and refrigerate for at least 6 hours or overnight for best texture.
12. Serve chilled. Slice with a knife dipped in hot water for clean cuts.
Notes
Letting the cake chill overnight gives the best flavor and texture.
Use a hot knife for cleaner slices when serving.
For a twist, swap vanilla pudding with French vanilla or chocolate.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 20g
- Sodium: 290mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg