Description
This No Bake Chocolate Éclair Cake is a simple yet indulgent dessert that layers creamy vanilla pudding, Cool Whip, graham crackers, and a rich chocolate ganache. It requires no baking and is perfect for an effortless treat that the whole family will enjoy.
Ingredients
Scale
Pudding Layer
- 2 (3.4-ounce) boxes instant French vanilla pudding
- 2 3/4 cups cold whole milk
- 2 tsp vanilla extract
- 1 (8-ounce) container Cool Whip, thawed
Base Layers
- 1 (14.4-ounce) box graham crackers
Chocolate Ganache Topping
- 2 cups semisweet chocolate chips
- 1 cup heavy cream
Instructions
- Prepare the pudding mixture: In a large bowl, whisk together the instant French vanilla pudding mix, cold whole milk, and vanilla extract according to the package directions. Allow the mixture to stand until it sets, about 5 minutes. Then gently fold in the thawed Cool Whip until well combined.
- Layer the base: Arrange a single sleeve of graham crackers in the bottom of a 13- x 9-inch baking pan, breaking or cutting pieces as needed to fit a single even layer.
- Add the first pudding layer: Spread half of the pudding mixture evenly over the graham crackers.
- Repeat layering: Place another sleeve of graham crackers in a single layer on top of the pudding, then spread the remaining pudding mixture over that. Finish with the last sleeve of graham crackers on top. Refrigerate the layered cake for 1 hour to set.
- Make the chocolate ganache: Place the semisweet chocolate chips in a medium bowl. Heat the heavy cream in a medium saucepan over medium heat until bubbles form around the edges, then pour the hot cream over the chocolate chips. Let it sit for 5 minutes before stirring gently until smooth and glossy.
- Chill the ganache: Allow the ganache to stand at room temperature or refrigerate until it thickens slightly and becomes spreadable.
- Top the cake: Pour the ganache over the top layer of graham crackers and spread it evenly to cover the entire surface. Refrigerate the cake overnight to set the ganache and meld the flavors.
- Serve: Remove the cake from the refrigerator and cut it into squares before serving.
Notes
- This is one of the easiest no-bake desserts, requiring only simple layering and refrigeration.
- Use cold milk for best pudding consistency and texture.
- Allowing the ganache to thicken before spreading helps achieve a smooth, even chocolate topping.
- The cake is best served chilled and can be stored covered in the refrigerator for up to 3 days.
- For variation, you may substitute vanilla pudding with chocolate pudding or add sliced bananas between layers for extra flavor.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg
