Chocolate Eclair Cake

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Creamy, dreamy, and decadently easy, Chocolate Eclair Cake is the no-bake dessert that has everyone going back for seconds. Layers of graham crackers cradle a rich vanilla pudding and whipped topping mixture, all topped with a silky chocolate ganache. It tastes just like the classic eclair pastry but requires none of the fuss.

This chilled dessert is ideal for make-ahead gatherings, potlucks, or lazy weekend treats. It softens beautifully overnight, allowing the graham crackers to meld into a cake-like texture without turning soggy. No oven, no problem—just delicious layers of sweet comfort.

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What Kind of Graham Crackers Should I Use?

Honey graham crackers are traditional and provide just the right amount of sweetness and structure. Avoid cinnamon-flavored or chocolate varieties, which may overpower the delicate vanilla and chocolate contrast. Any standard brand will do—just be sure to use full sheets for clean layering.

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Ingredients for the Chocolate Eclair Cake

• 1 box (14.4 oz) honey graham crackers
• 2 boxes (3.4 oz each) instant vanilla pudding mix
• 3 cups cold milk
• 1 tub (8 oz) whipped topping, thawed
• 1 cup semi-sweet chocolate chips
• 1/2 cup heavy cream
• 2 tablespoons corn syrup (optional for glossy ganache)

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How To Make the Chocolate Eclair Cake

Step 1: Make the Pudding Filling

In a large bowl, whisk together the instant vanilla pudding mix and cold milk for about 2 minutes until thickened. Gently fold in the whipped topping until smooth and combined.

Step 2: Layer the Cake

In a 9×13-inch dish, lay a single layer of graham crackers at the bottom, breaking them to fit if necessary. Spread half of the pudding mixture over the crackers. Add another layer of graham crackers, then the remaining pudding mixture. Finish with a final layer of graham crackers.

Step 3: Prepare the Chocolate Ganache

Heat the heavy cream in a saucepan or microwave until just simmering. Pour over the chocolate chips in a bowl and let sit for 2 minutes. Add corn syrup if using, then stir until smooth and glossy.

Step 4: Chill and Serve

Spread the ganache over the top graham cracker layer. Cover and refrigerate the cake for at least 6 hours, preferably overnight, to allow the layers to meld.

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Serving and Storing Chocolate Eclair Cake

Serve this dessert chilled, straight from the fridge, for the best texture and flavor. Cut into squares using a sharp knife for neat edges. It keeps well covered in the refrigerator for up to 4 days. While it can be frozen, the texture is best enjoyed fresh.

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Frequently Asked Questions

Can I make this ahead of time?

Absolutely! In fact, it tastes even better when made a day in advance. The longer it chills, the more the layers meld.

Can I use homemade pudding instead of instant?

Yes, but be sure it’s fully cooled and thickened before layering. Homemade pudding may add a richer flavor but will increase prep time.

What can I use instead of graham crackers?

Digestive biscuits or vanilla wafer cookies are great substitutes. Just choose something crisp and slightly sweet.

Can I make this gluten-free?

Yes! Simply use gluten-free graham crackers and verify that your pudding mix is gluten-free.

How do I get clean slices?

Use a sharp knife and wipe it clean between cuts. Chilling the cake overnight also helps it set firmly.

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Want More Dessert Ideas?

If you love Chocolate Eclair Cake, you might enjoy these other creamy and indulgent recipes:

• Cherry Chocolate Cheesecake
• Nutella French Toast Casserole
• Irresistible Pecan Pie Bites
• Sopapilla Cheesecake Bars
• Peanut Butter Balls with Chocolate Rice Krispies

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you add a twist with flavored pudding or top it with berries? I love seeing the creative spins you put on these classics.

For more sweet inspirations, check out my daily recipes on Pinterest – Nina Dishes.

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