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Easy No-Bake Chocolate Eclair Cake

A perfect square slice of eclair cake showing layers of graham crackers, vanilla cream, and chocolate frosting.
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Make this simple, creamy dessert that tastes like classic eclairs without turning on your oven. It uses graham crackers for tender layers, vanilla pudding filling, and a rich chocolate topping.

Ingredients

Scale
  • 2 packages (3.4 oz each) instant vanilla pudding mix
  • 3 cups cold milk
  • 1 container (8 oz) frozen whipped topping, thawed (or substitute with heavy cream whipped to stiff peaks)
  • 1 package (14.4 oz) graham crackers, about 36 full sheets
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the vanilla pudding: In a large bowl, whisk together the instant vanilla pudding mix and cold milk for two minutes until the mixture thickens.
  2. Gently fold the thawed whipped topping into the thickened pudding mixture until fully combined. This is your cream filling.
  3. Prepare the pan: Line a 9×13 inch baking dish with plastic wrap, leaving an overhang on the sides for easy removal later.
  4. Assemble the first layer: Arrange one layer of graham crackers across the bottom of the prepared dish. Break crackers if necessary to cover the bottom completely.
  5. Spread half of the cream filling evenly over the graham cracker layer.
  6. Add the second layer: Place another layer of graham crackers over the filling.
  7. Spread the remaining half of the cream filling over the second cracker layer.
  8. Add the final layer: Top with a third layer of graham crackers.
  9. Prepare the chocolate topping: Place the chocolate chips in a microwave-safe bowl. Heat the heavy cream in a small saucepan or microwave until hot, but not boiling. Pour the hot cream over the chocolate chips. Let it stand for five minutes, then stir until smooth. Stir in the vanilla extract.
  10. Pour the chocolate topping evenly over the top layer of graham crackers, spreading it to cover the edges.
  11. Chill: Cover the dish and refrigerate for at least 6 hours, or preferably overnight, to allow the graham crackers to soften into a cake-like texture.
  12. Serve: Use the plastic wrap overhang to lift the cake from the dish before slicing and serving.

Notes

  • For a richer flavor, substitute the instant pudding mix with homemade vanilla pastry cream.
  • If you prefer a firmer topping, use a pre-made chocolate frosting instead of the ganache.
  • This dessert tastes best after chilling overnight, as the graham crackers absorb moisture from the filling.

Nutrition

Find it online: https://cookerycommand.com/easy-no-bake-eclair-cake-recipe/