Chocolate Eclair Cake
This no-bake Chocolate Eclair Cake layers vanilla pudding, whipped topping, graham crackers, and a rich chocolate ganache for a cool, creamy dessert that’s perfect for potlucks, holidays, and make-ahead entertaining.
Ingredients
- 2 boxes (3.4 oz each) instant vanilla pudding mix use instant, not cook-and-serve
- 3 cups whole milk very cold; 2% also works
- 1 tub (8 oz) frozen whipped topping thawed; such as Cool Whip
- 1 1/2 sleeves honey graham crackers about 15–18 full sheets; regular or cinnamon
- 1 1/2 cups semi-sweet chocolate chips or dark chocolate chips for less sweetness
- 3/4 cup heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 pinch fine sea salt
- Shaved chocolate or chocolate curls optional, for garnish
- Crushed graham cracker crumbs optional, for garnish
- Fresh berries optional, for serving
Instructions
- Place your mixing bowl and whisk attachment (or beaters) in the refrigerator for 10–15 minutes to chill. Cold tools help the pudding set up thick and smooth.
- In the chilled bowl, whisk together the instant vanilla pudding mix and very cold milk for about 2 minutes, until thickened and the pudding slowly falls off the whisk.2 boxes (3.4 oz each) instant vanilla pudding mix, 3 cups whole milk
- Add the thawed whipped topping to the pudding. Gently fold it in with a spatula, turning the bowl and lifting from the bottom so you keep the mixture light and fluffy.2 boxes (3.4 oz each) instant vanilla pudding mix, 3 cups whole milk, 1 tub (8 oz) frozen whipped topping
- In a 9×13-inch baking dish, arrange a single layer of graham crackers to cover the bottom, breaking pieces as needed. Small gaps are fine.1 1/2 sleeves honey graham crackers
- Spoon half of the pudding mixture over the graham crackers and spread it evenly to the edges and corners.2 boxes (3.4 oz each) instant vanilla pudding mix, 3 cups whole milk, 1 tub (8 oz) frozen whipped topping, 1 1/2 sleeves honey graham crackers
- Add a second layer of graham crackers over the pudding. Spread the remaining pudding mixture on top, then finish with a third layer of graham crackers as the top layer.2 boxes (3.4 oz each) instant vanilla pudding mix, 3 cups whole milk, 1 tub (8 oz) frozen whipped topping, 1 1/2 sleeves honey graham crackers
- Place the chocolate chips in a medium heat-safe bowl. In a small saucepan over medium heat, warm the heavy cream until steaming and just starting to bubble around the edges (do not boil). Pour the hot cream over the chocolate chips and cover the bowl. Let sit for 3–4 minutes.1 1/2 cups semi-sweet chocolate chips, 3/4 cup heavy cream
- Add the butter, vanilla extract, and a pinch of fine sea salt to the bowl. Whisk until the chocolate is completely melted and the mixture is glossy and smooth. If small bits of chocolate remain, microwave for 10–15 seconds and whisk again.1 1/2 cups semi-sweet chocolate chips, 3/4 cup heavy cream, 2 tablespoons unsalted butter, 1 teaspoon vanilla extract, 1 pinch fine sea salt
- Let the ganache rest at room temperature for 5–10 minutes, until slightly thickened but still pourable, so it clings to the top graham cracker layer.1 1/2 cups semi-sweet chocolate chips, 3/4 cup heavy cream, 2 tablespoons unsalted butter, 1 teaspoon vanilla extract, 1 pinch fine sea salt
- Slowly pour the ganache over the top layer of graham crackers. Use a spatula to spread it evenly to the edges, smoothing the surface.1 1/2 sleeves honey graham crackers, 1 1/2 cups semi-sweet chocolate chips, 3/4 cup heavy cream, 2 tablespoons unsalted butter, 1 teaspoon vanilla extract, 1 pinch fine sea salt
- Cover the pan lightly with plastic wrap, avoiding direct contact with the ganache, and refrigerate for at least 4 hours, preferably overnight, until the graham crackers have softened to a cake-like texture.
- Run a thin knife around the edge of the pan. Cut into squares with a sharp knife, wiping the blade with a warm, damp cloth between cuts for neat slices. Garnish with shaved chocolate, crushed graham crumbs, or fresh berries if desired.Shaved chocolate or chocolate curls, Crushed graham cracker crumbs, Fresh berries
Notes
Chill time is essential so the graham crackers soften and the layers set. Use instant pudding (not cook-and-serve) and very cold milk for the best texture. Let the ganache cool slightly before pouring so it doesn’t melt the top layer and crack. For a less sweet dessert, use dark chocolate chips and a lower-sugar pudding mix. Store covered in the refrigerator for up to 4 days. The cake can be frozen for up to 1 month and thawed in the fridge overnight before serving.
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