No-Bake Chocolate Eclair Cake
This No-Bake Chocolate Eclair Cake is so easy to make with less than 10 ingredients and under 30 minutes or preparation time. It's the perfect make-ahead dessert that chills in the fridge for several hours. This classic Midwestern dessert is so decadent with flavors of chocolate, vanilla, and graham cracker in each bite.
Servings: 15 servings
Calories: 355kcal
Ingredients
For the Cake
- 18 full honey graham cracker sheets about 2/3 of a 14.4 ounce box
- 2 3.4 ounce packages instant vanilla pudding mix
- 12 ounce can evaporated milk or regular milk
- 8 ounces milk
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract or vanilla bean paste
For the Chocolate Ganache
- 1 cup heavy cream
- 1 1/2 cups dark, semi-sweet, or milk chocolate chips
Instructions
- In a large mixing bowl, whisk together both instant vanilla pudding mixes, evaporated milk, and milk until well combined and thickened. Set aside.
- In a separate mixing bowl, beat 1 cup heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
- Gently fold the freshly whipped cream into the prepared pudding mixture until fully combined.
- In a 13"x9" baking dish, arrange a single layer of graham crackers on the bottom. You may need to break some crackers to fit them in evenly.
- Spoon half of the pudding mixture over the layer of graham crackers and spread it out evenly with a spatula.
- Add another layer of graham crackers on top of the pudding mixture, followed by the remaining pudding cream mixture. Smooth it out with a spoon or spatula.
- Pour chocolate chips into a small bowl. In a small saucepan, heat heavy cream over medium heat until it begins to simmer. Remove from heat and pour over the chocolate chips. Let it sit for a minute, then stir until the chocolate is completely melted and the mixture is smooth.
- Pour the chocolate ganache over the top layer of the eclair cake, spreading it out evenly with a spatula.
- Cover the baking dish with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the pudding mixture to set and the flavors to meld together.
- Slice the eclair cake into squares and serve cold.
Video
Notes
Pro Tips
- Let The Cake Chill: Don't skip this step, trust me. This cake needs time to set and chill in the refrigerator for at least 4 hours, but ideally longer (even overnight), if possible. The layers will set nicely and won't run together, and the cake should be served chilled - not room temperature.
- Use Instant Pudding: The instant mix sets up perfectly and works nicely with the whipped cream. If you use the cook and serve pudding mix, it won't layer quite the same and the texture will be slightly off.
Variations & Substitutions
- Change Up The Graham Crackers: We're using classic honey-flavored graham crackers here, but try layering in chocolate graham crackers or even cinnamon-sugar flavored graham crackers for a different flavor profile.
- Swap in Different Pudding Flavors: Vanilla always work, but if try any flavor combinations you like. The options of instant pudding flavors are endless, so have fun and get creative!
- Add Toppings: Adding some toppings like toasted, chopped nuts, coconut flakes, chocolate chips or sprinkles are a great way to add some extra color, texture and flavor to this dessert.
- Whipped Cream: Eight ounces of Cool Whip can be substituted for the whipped cream made that is folded into the pudding mixture.
Nutrition
Calories: 355kcal | Carbohydrates: 37g | Protein: 6g | Fat: 21g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 43mg | Sodium: 234mg | Potassium: 270mg | Fiber: 1g | Sugar: 23g | Vitamin A: 553IU | Vitamin C: 1mg | Calcium: 168mg | Iron: 1mg
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