This No-Bake Chocolate Eclair Cake is a favorite for its ease and irresistible flavor. With layers of graham crackers soaking up luscious vanilla pudding, topped with a rich chocolate ganache, it’s the perfect dessert for any occasion. The best part? No oven required! The graham crackers soften overnight, creating a cake-like texture without the need for baking. It’s creamy, chocolaty, and simply addictive!
Ingredients
Cake Layers:
- 2 boxes (3.5 oz each) instant vanilla pudding mix
- 3 cups (720ml) cold milk
- 1 (8 oz) container whipped topping (like Cool Whip), thawed
- 1 (16 oz) package graham crackers
Chocolate Ganache:
- 1 cup (200g) semisweet chocolate chips
- 1/2 cup (120ml) heavy cream
- 2 tablespoons butter
- 1 teaspoon vanilla extract
Instructions
Step 1: Prepare the Vanilla Filling
- In a large bowl, whisk together vanilla pudding mix and cold milk until thickened (about 2 minutes).
- Fold in the whipped topping until fully combined and smooth.
Step 2: Layer the Graham Crackers and Pudding
- In a 9×13 inch baking dish, arrange a single layer of graham crackers, breaking some to fit if needed.
- Spread half of the pudding mixture evenly over the graham crackers.
- Add another layer of graham crackers, followed by the remaining pudding mixture.
- Top with a final layer of graham crackers.
Step 3: Make the Chocolate Ganache
- Heat heavy cream in a saucepan until it simmers (but doesn’t boil).
- Remove from heat and stir in chocolate chips, butter, and vanilla extract until smooth and glossy.
- Let the ganache cool slightly, then pour over the top graham cracker layer.
Step 4: Chill & Serve
- Cover the dish with plastic wrap and refrigerate for at least 4 hours (overnight is best).
- Slice and serve chilled—each bite delivers creamy pudding and chocolate perfection!
Tips for the Best No-Bake Chocolate Eclair Cake
✔ Use homemade chocolate ganache for an extra rich topping. ✔ Want extra texture? Sprinkle crushed nuts or chocolate shavings on top. ✔ Speed up chilling by placing the cake in the freezer for 30 minutes before transferring to the fridge. ✔ Add espresso powder to the pudding mixture for a mocha twist!