No-Bake Chocolate Eclair Cake

A creamy, chocolatey dessert that layers graham crackers with vanilla pudding and chocolate frosting, chilled to perfection, making it an easy yet impressive treat.

Print Recipe Pin Recipe

Prep Time 30

Total Time 6

Servings: 12 servings

Course: Dessert, Sweet Treat

Cuisine: American

Calories: 300

Ingredients

For the Cake

3 cups cold milk Use cold for best thickening of pudding.
2 boxes instant vanilla pudding mix Can also use one large box.
8 oz whipped topping Thawed.
1 tub chocolate frosting Or homemade ganache for a richer flavor.
1 box graham crackers Enough for 3 layers in a 9x13 dish.

For the Ganache (optional)

1 cup chocolate chips Semi-sweet recommended.
1 cup heavy cream Warm until steaming, not boiling.

—Advertisement—

Instructions

Preparation

In a large bowl, whisk together the instant pudding mix and cold milk for about 2 minutes until thickened. Let it sit for a minute.
Fold in the whipped topping gently to keep it fluffy.
Prepare a 9x13 baking dish with a layer of graham crackers, fitting pieces as necessary.
Spread half of the pudding mixture over the first layer of graham crackers.
Add a second layer of graham crackers, then top with the remaining pudding mixture.
Finish with a third layer of graham crackers, pressing gently to settle.
Top with chocolate frosting or ganache, warming the frosting briefly to make spreading easier.
Cover and refrigerate for at least 6 hours, preferably overnight.

Ganache (optional)

For the ganache, place chocolate chips in a heat-safe bowl.
Warm the heavy cream in a small pot over medium heat until steaming.
Pour hot cream over the chocolate chips and let sit for 2 minutes before stirring until glossy and smooth.
Let it cool for about 10 minutes before spreading over the dessert.

—Advertisement—

Notes

Refrigerate at least 6 hours for best results. Consider using cold milk to set the pudding and warm frosting for easier spreading.