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A partially eaten slice of creamy chocolate eclair cake shows soft graham cracker layers beneath glossy chocolate ganache.
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No Bake Chocolate Eclair Cake

No Bake Chocolate Eclair Cake with layers of vanilla cream filling and graham crackers that transform overnight into tender eclair-like layers, topped with a smooth chocolate ganache. No oven needed. Make it the night before and slice into it the next day.
Prep Time20 minutes
Cook Time0 minutes
Chilling Time8 hours
Total Time8 hours 20 minutes
Course: Dessert
Cuisine: American
Servings: 12
Calories: 481kcal
Author: Joanna Cismaru

Equipment

Ingredients

For the layers

  • 2 boxes instant vanilla pudding mix 4.6 ounces each
  • 3 cups cold milk
  • 8 ounces whipped topping 1 container, thawed
  • 1 box graham crackers 14.4 ounces

For the chocolate ganache

  • 1½ cups semisweet chocolate chips
  • 1 cup heavy cream
US Customary - Metric

Instructions

  • In a large bowl, whisk together the 2 boxes instant vanilla pudding mix and 3 cups cold milk for 2 minutes, until it starts to thicken. Let it sit for 5 minutes to set up.
    Instant vanilla pudding mix and cold milk are beaten together until thick, smooth, and ready for whipped topping.
  • Gently fold the 8 ounces whipped topping into the pudding until smooth and no streaks remain. This is your éclair filling, light and creamy.
    Whipped topping is folded into prepared vanilla pudding until the no bake eclair cake filling becomes light and creamy.
  • Line the bottom of a 9 by 13 inch dish with a single layer of graham crackers, breaking them to fit and cover the whole surface. Spread half the pudding mixture evenly over the graham crackers. Top with a second layer of graham crackers. Spread the remaining pudding mixture over that layer, then finish with a third and final layer of graham crackers on top.
    Vanilla pudding filling is spooned over a graham cracker layer, then topped with another even layer of crackers.
  • Heat the 1 cup heavy cream in a small saucepan until it just begins to steam and bubble at the edges, then pour it over the 1½ cups chocolate chips in a bowl. Let it sit for 2 minutes, then stir until smooth and glossy. The warm cream is what keeps the chocolate soft and spreadable instead of setting into a hard shell.
    Warm heavy cream is poured over chocolate chips, then stirred into a smooth, glossy ganache for the cake.
  • Pour the ganache over the top layer of graham crackers and spread it evenly to cover them completely.
    Graham crackers cover the final pudding layer before warm chocolate ganache is spread evenly across the no bake cake.
  • Cover and refrigerate for at least 8 hours or overnight. This long chill is not optional, it's what softens the graham crackers into tender cake like layers, which is the whole point of the dish.
    Two overhead views show smooth chocolate ganache spread over chilled eclair cake, then sliced into neat rectangular servings.
  • Slice into squares and serve cold.

Notes

  1. Pudding box size: Use the 4.6 ounce boxes, not the smaller 3.4 ounce ones. The larger size gives you the right amount of filling for proper thick layers.
  2. Cold milk: Room temperature milk won't set instant pudding properly. Cold milk only.
  3. Thaw whipped topping in the fridge: Not on the counter. Counter thawing makes it watery and you'll lose that light airy texture.
  4. Don't stir the ganache too soon: Leave the cream and chocolate completely alone for 2 full minutes before stirring. This is what gives you a smooth glossy result.
  5. Cover tightly before refrigerating: Press plastic wrap directly onto the surface of the ganache or use a tight fitting lid. You don't want the ganache absorbing fridge smells overnight.
  6. Chill the full 8 hours: This is non negotiable. The graham cracker transformation is slow and needs the full time. Overnight is ideal.
  7. Individual servings: Layer in glasses or mason jars in the same order and chill overnight. They look beautiful and portion themselves.
  8. Whipped topping vs homemade cream: Stick with whipped topping. Homemade whipped cream can weep and separate overnight and affect both the texture and the appearance.
  9. Storage: Up to 4 days covered tightly in the fridge. Gets better on day 2.
  10. Don't freeze: The filling doesn't freeze and thaw well. Fridge only.

Nutrition

Serving: 1serving | Calories: 481kcal | Carbohydrates: 61g | Protein: 7g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 31mg | Sodium: 370mg | Potassium: 320mg | Fiber: 3g | Sugar: 37g | Vitamin A: 416IU | Vitamin C: 0.1mg | Calcium: 143mg | Iron: 3mg
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