Description
This no-bake Chocolate Eclair Cake is a layered dessert featuring graham crackers, creamy vanilla pudding, and a rich chocolate ganache. It’s easy to make and perfect for any occasion!
Ingredients
Scale
- 3 boxes (3.4 ounces each) instant vanilla pudding mix
- 6 cups cold milk
- 36 graham cracker squares
- 1 (12 ounce) container frozen whipped topping, thawed
Chocolate Ganache:
- 1 cup heavy cream
- 12 ounces semi-sweet chocolate chips
Instructions
- In a large bowl, whisk together the instant vanilla pudding mix and cold milk until well combined. Let it set for 5 minutes to thicken.
- Gently fold in the thawed whipped topping.
- Line the bottom of a 9×13 inch baking dish with a layer of graham crackers.
- Spread half of the pudding mixture evenly over the graham crackers.
- Add another layer of graham crackers, followed by the remaining pudding mixture.
- Top with the final layer of graham crackers.
- Make the Ganache: In a microwave-safe bowl, heat the heavy cream until it just begins to simmer (about 1-2 minutes).
- Pour the hot cream over the chocolate chips and let it sit for 1 minute.
- Stir until the chocolate is completely melted and smooth.
- Pour the ganache evenly over the top layer of graham crackers.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the cake to set and the flavors to meld.
- Cut into squares and serve.
Notes
- For a richer flavor, use full-fat milk for the pudding.
- You can add a tablespoon of instant coffee granules to the ganache for a mocha flavor.
- Garnish with chocolate shavings or sprinkles before serving.
- This cake can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 250mg
- Fat: 28g
- Saturated Fat: 18g
- Carbohydrates: 48g
- Protein: 5g