Description
This Chocolate Eclair Cake is the ultimate no-bake dessert that layers graham crackers with a fluffy vanilla pudding and whipped topping filling, all topped with a silky chocolate ganache. It’s a foolproof crowd-pleaser that tastes just like a classic eclair, only easier and more fun to make.
Ingredients
1 box graham crackers
2 (3.4 oz) boxes instant vanilla pudding mix
3 cups cold milk
1 (8 oz) tub whipped topping (Cool Whip), thawed
1½ cups semi-sweet chocolate chips
¾ cup heavy cream
Instructions
In a large bowl, whisk together the pudding mix and cold milk for about 2 minutes until thick.
Gently fold in the whipped topping until fully combined and creamy.
In a 9×13 inch dish, place a single layer of graham crackers at the bottom.
Spread half of the pudding mixture over the crackers.
Add another layer of graham crackers, then top with the remaining pudding mixture.
Finish with one more layer of graham crackers on top.
For the ganache: Heat heavy cream until simmering, pour over chocolate chips, let sit for 2 minutes, then stir until smooth.
Pour the ganache over the cake, spreading evenly.
Cover and refrigerate for at least 6 hours, preferably overnight.
Slice and serve chilled.
Notes
Chill the pudding before layering for a firmer consistency.
Microwave canned frosting for 10-15 seconds if substituting for ganache.
Let it set overnight for best texture and flavor.
Add a sprinkle of crushed nuts or chocolate shavings for extra flair.
Try different pudding flavors or add fresh fruit between layers for variety.
- Prep Time: 20 minutes
- Cook Time: 6 hours