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No-Bake Chocolate Éclair Cake

A creamy and rich dessert that’s easy to make and perfect for any occasion, this No-Bake Chocolate Éclair Cake is a delicious blend of graham crackers, vanilla pudding, and chocolate ganache.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 4 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

Cake Base
  • 2 boxes graham crackers (about 14.4 ounces each)
Pudding Mixture
  • 2 packages instant vanilla pudding mix (3.4 ounces each)
  • 4 cups milk Can be substituted with non-dairy alternatives like almond or coconut milk.
  • 1 tub whipped topping (like Cool Whip, 8 ounces) Can be substituted with homemade whipped cream.
Chocolate Ganache
  • 1 cup chocolate chips Use semi-sweet or dark chocolate chips.
  • 1 cup heavy cream For the ganache.
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. In a large mixing bowl, whisk together the instant vanilla pudding mix and milk. Stir for about 2 minutes until it thickens.
  2. Gently fold in the whipped topping until well combined.
Assembly
  1. In a 9x13 inch baking dish, lay down a layer of graham crackers.
  2. Spread half of the pudding mixture on top, then add another layer of graham crackers.
  3. Repeat with the remaining pudding mixture and finish with another layer of graham crackers.
Chocolate Ganache
  1. Heat the heavy cream in a saucepan over medium heat until just bubbly.
  2. Add the chocolate chips and whisk until everything is melted and smooth.
Chilling
  1. Pour the chocolate ganache over the top layer of graham crackers and spread it out evenly.
  2. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight if possible.

Notes

Letting it chill in the fridge allows the flavors to meld beautifully. Feel free to switch up flavors by using chocolate pudding instead of vanilla or adding some crushed nuts between layers for an extra crunch.