Chocolate Eclair Cake

5 from 2 votes

This Chocolate Eclair Cake is an easy no-bake dessert made with layers of graham crackers, creamy vanilla pudding filling, and a rich homemade chocolate ganache. As it chills, the graham crackers soften creating a dessert that tastes just like a chocolate éclair.

Prep Time20

Cook Time3

Refrigerate8

Total Time8 23

Course: Dessert

Cuisine: American

Keyword: Chocolate Eclair Cake, Eclair Cake

Servings:

Calories: 167kcal

Author: Echo Blickenstaff

Ingredients

1 14.4 ounce box graham crackers
2 3.4 ounce boxes instant vanilla pudding mix
3 1/2 cups whole milk
8 ounces Cool Whip thawed
1 cup semi-sweet chocolate chips
3/4 cup heavy cream

Instructions

Cover the bottom of a 9x13 dish with a layer of graham crackers. You will need to cut some of the graham crackers to completely cover the pan.
With a mixer or a whisk, mix the pudding and the milk together and beat for 2 minutes on medium. Gently fold in the thawed Cool Whip.
Pour half of the pudding mixture over the graham crackers and add a second layer of graham crackers.
Add remaining pudding mixture over the graham crackers, and add a third layer of graham crackers.
Pour chocolate chips into a mixing bowl. Heat heavy cream until it's steaming and small bubbles begin forming around the edges of the pan, but do not bring to a boil. You can also warm the heavy cream in the microwave. Pour the heated cream over the chocolate chips and let it sit for 1-2 minutes. Stir until smooth and let cool to room temperature.
Spread ganache evenly over the third layer of graham crackers. Cover and refrigerate for at least 8 hours, preferably overnight for best results.

Notes

Slice into 12-15 slices for serving.
Slice with a sharp knife and wipe the knife between cuts.
Store leftovers in the refrigerator for up to 4 days.

Nutrition