Easy Chocolate Eclair Cake (No-Bake Dessert) Recipe
This Easy Chocolate Eclair Cake is a no-bake layered dessert featuring graham crackers, creamy vanilla pudding, fluffy Cool Whip, and a smooth chocolate ganache topping. It mimics the flavors of a classic French éclair without the effort of baking pastry, making it perfect for holidays, potlucks, or quick weeknight treats.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour (including chilling time; best served after overnight refrigeration)
- Yield: 15 squares
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Graham Cracker Layers
- 1 14.4-ounce box of graham crackers
Vanilla Pudding Mixture
- 2 3.4-ounce boxes vanilla instant pudding mix
- 3 cups milk
- 1 8-ounce tub Cool Whip
Chocolate Ganache
- 8 ounces semi-sweet chocolate chips
- 1 cup heavy cream
Instructions
- Prepare pudding mixture: In a large mixing bowl, whisk together the milk and vanilla instant pudding mixes until the pudding thickens, approximately 2 minutes.
- Fold in Cool Whip: Gently fold the Cool Whip into the pudding using a rubber spatula until fully combined. Set this creamy mixture aside.
- Layer graham crackers: Arrange a layer of graham crackers on the bottom of a 9×13-inch baking dish, breaking crackers to fit as necessary for full coverage.
- Add pudding layer: Spread half of the pudding mixture evenly over the graham cracker base layer.
- Build second layer: Add another layer of graham crackers over the pudding, followed by the remaining half of the pudding mixture spread evenly.
- Top with final graham cracker layer: Complete the layers by adding a final layer of graham crackers on top.
- Make chocolate ganache: Heat the heavy cream in a small saucepan on the stovetop until it is hot but not boiling. Pour the hot cream over the semi-sweet chocolate chips in a medium bowl. Cover with plastic wrap and let sit 5-10 minutes to melt the chocolate.
- Mix ganache: Remove the plastic wrap and stir the chocolate and cream until melted completely and the ganache is smooth and glossy. Let cool for at least 30 minutes.
- Top dessert with ganache: Spread the cooled chocolate ganache evenly over the top graham cracker layer.
- Chill overnight: Cover the dish with plastic wrap and refrigerate the cake overnight. This softens the graham crackers to create a cake-like texture and makes it easier to slice.
- Store leftover cake: Keep any remaining cake refrigerated for up to three days.
Notes
- Make sure the heavy cream is heated until hot but not boiled to avoid separating the ganache.
- Allowing the ganache to cool ensures it spreads smoothly without melting the layers beneath.
- Refrigerate overnight for best results in texture and flavor.
- Use semi-sweet chocolate chips for a balanced sweetness; bittersweet can be used for a richer ganache.
