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No-Bake Chocolate Eclair Cake

Close-up of a square slice of eclair cake showing layers of pastry, cream, and chocolate frosting.
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Make this easy, no-bake chocolate eclair cake using graham crackers, vanilla pudding, and chocolate frosting for a creamy, crowd-pleasing dessert that tastes like classic eclairs.

Ingredients

Scale
  • 1 (3.4 ounce) package instant vanilla pudding mix
  • 2 cups cold milk
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 1 box (14.4 ounces) graham crackers
  • 1 (3.9 ounce) package instant chocolate pudding mix
  • 1 3/4 cups cold milk (for chocolate layer)
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream

Instructions

  1. Prepare the vanilla pudding layer: Whisk the instant vanilla pudding mix and 2 cups of cold milk in a bowl until thickened, about 2 minutes. Gently fold in the thawed whipped topping until just combined.
  2. Create the first layer: Arrange a single layer of graham crackers on the bottom of a 9×13 inch baking dish. You may need to break some crackers to fit the edges.
  3. Add the first filling layer: Spread half of the vanilla pudding mixture evenly over the graham crackers.
  4. Create the second layer: Top the pudding layer with another layer of graham crackers, breaking them as needed to cover the surface.
  5. Add the second filling layer: Spread the remaining half of the vanilla pudding mixture over the second layer of crackers.
  6. Create the third layer: Top with a final layer of graham crackers.
  7. Prepare the chocolate topping: In a small saucepan, combine the chocolate chips and heavy cream. Heat over medium-low heat, stirring constantly, until the chocolate is melted and the mixture is smooth. This creates a rich chocolate ganache.
  8. Top the cake: Pour the warm chocolate ganache evenly over the top layer of graham crackers, spreading it to cover completely.
  9. Chill: Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the graham crackers to soften into a cake-like texture.
  10. Serve: Slice and serve this easy layered dessert cold.

Notes

  • For the best texture, let the cake chill for a minimum of 6 hours. This ensures the graham crackers fully absorb moisture from the pudding.
  • If you prefer a thicker chocolate topping, you can use a pre-made chocolate frosting instead of making the ganache.
  • This recipe is excellent for potlucks because it is a make-ahead dessert that travels well when kept chilled.

Nutrition

Find it online: https://cookingbyjade.com/eclair-cake-recipe-no-bake-easy-dessert/