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Easy No-Bake Chocolate Eclair Cake

Close-up of a layered slice of chocolate eclair cake with creamy filling and rich chocolate glaze.
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Make this simple, creamy, layered dessert that tastes like a classic eclair without turning on your oven. This no-bake chocolate eclair cake uses graham crackers and vanilla pudding for a quick, crowd-pleasing treat.

Ingredients

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

Instructions

  1. Prepare the vanilla pudding: Whisk the instant vanilla pudding mix and cold milk together in a medium bowl until the mixture thickens, about 2 minutes.
  2. Fold the thawed whipped topping into the thickened pudding until just combined. This creates your creamy filling.
  3. Assemble the first layer: Arrange one layer of graham crackers in the bottom of a 9×13 inch baking dish. You may need to break some crackers to fit the edges.
  4. Spread half of the creamy filling evenly over the graham cracker layer.
  5. Add the second layer: Top the filling with a second layer of graham crackers.
  6. Spread the remaining half of the creamy filling over the second cracker layer.
  7. Top with the final layer: Place the last layer of graham crackers on top of the filling.
  8. Prepare the chocolate glaze: Place the chocolate chips in a small, microwave-safe bowl. Heat the heavy cream in a small saucepan until it just begins to simmer, or microwave until hot.
  9. Pour the hot heavy cream over the chocolate chips. Let it sit undisturbed for 5 minutes.
  10. Whisk the mixture until you have a smooth, glossy chocolate ganache.
  11. Pour and spread the chocolate glaze evenly over the top layer of graham crackers.
  12. Chill the cake: Cover the dish and refrigerate the no-bake chocolate eclair cake for at least 4 hours, or preferably overnight, to allow the graham crackers to soften and the layers to set.
  13. Slice and serve this easy eclair cake recipe cold.

Notes

  • For a richer filling, substitute the instant vanilla pudding with a homemade pastry cream or diplomat cream, though this adds prep time.
  • If you want a quicker chocolate topping, use store-bought chocolate frosting instead of making the ganache.
  • This make-ahead dessert tastes best when chilled for a full 8 hours, which ensures the graham crackers are fully soft.

Nutrition

Find it online: https://cookingzenith.com/chocolate-eclair-cake-recipe/