No-Bake Chocolate Éclair Cake Recipe

No-Bake Chocolate Éclair Cake Recipe

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This No-Bake Chocolate Éclair Cake is the ultimate dessert for chocoholics and those who love the taste of creamy éclairs without the hassle of baking. It layers graham crackers with velvety vanilla pudding and whipped cream, topped with a rich, glossy chocolate ganache. The result is a dessert that’s as light and creamy as it is decadent, making it perfect for any occasion. This no-fuss, make-ahead treat is sure to be a crowd-pleaser, and it requires minimal effort for maximum satisfaction.

Ingredients:

  • For the Cake Layers:
    • 2 packs (14.4 oz) of graham crackers
    • 2 (3.4 oz) boxes of instant vanilla pudding mix
    • 3 cups whole milk
    • 1 container (8 oz) of whipped topping (like Cool Whip), thawed
  • For the Chocolate Topping:
    • 1 ½ cups semi-sweet chocolate chips
    • ½ cup heavy cream
    • 1 tsp vanilla extract
    • 2 tbsp unsalted butter

Instructions:

Step 1: Prepare the Pudding Layer

  1. In a large mixing bowl, whisk together the instant vanilla pudding mix and milk for about 2 minutes, until it thickens.
  2. Gently fold in the thawed whipped topping until well combined. Set aside.

Step 2: Layer the Cake

  1. In a 9×13-inch baking dish, place a single layer of graham crackers, breaking them as needed to cover the bottom completely.
  2. Spread half of the vanilla pudding mixture evenly over the graham crackers.
  3. Add another layer of graham crackers over the pudding mixture, followed by the remaining pudding mixture.
  4. Top with a final layer of graham crackers, making sure they cover the entire top.

Step 3: Make the Chocolate Ganache

  1. In a microwave-safe bowl, combine the chocolate chips, heavy cream, vanilla extract, and butter. Microwave in 30-second intervals, stirring in between, until the chocolate is fully melted and the mixture is smooth.
  2. Let the ganache cool for a few minutes before pouring it over the top layer of graham crackers.

Step 4: Chill the Cake

  1. Cover the cake with plastic wrap and refrigerate for at least 4 hours or, preferably, overnight. This allows the graham crackers to soften and absorb the flavors, giving the cake a classic éclair texture.

Step 5: Serve

  1. Once fully chilled, slice into squares and serve. Enjoy the creamy, chocolatey goodness of this no-bake dessert!

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