Description
This no-bake Chocolate Eclair Cake is layered with graham crackers, creamy vanilla pudding, and fluffy whipped topping, all finished with a rich chocolate ganache. It tastes just like an éclair but is far easier to make—no oven needed!
Ingredients
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
0.5 cup heavy cream
2 tablespoons corn syrup (optional)
Instructions
1. In a large bowl, whisk together the instant vanilla pudding mix and cold milk for about 2 minutes until thickened.
2. Gently fold in the whipped topping until smooth and combined.
3. In a 9×13-inch dish, lay a single layer of graham crackers at the bottom.
4. Spread half of the pudding mixture over the crackers.
5. Add another layer of graham crackers, then the remaining pudding mixture.
6. Finish with a final layer of graham crackers.
7. Heat the heavy cream until just simmering, then pour over the chocolate chips. Let sit 2 minutes.
8. Stir until smooth; add corn syrup if desired for extra gloss.
9. Spread ganache over the top graham cracker layer.
10. Cover and refrigerate for at least 6 hours or overnight before serving.
Notes
Use full sheets of graham crackers for best layering.
Let it chill overnight for the perfect texture.
Wipe the knife between slices for clean cuts.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 23g
- Sodium: 290mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg
Keywords: chocolate eclair cake, no-bake dessert, pudding cake