No Bake Chocolate Eclair Cake Recipe
This no bake Chocolate Éclair Cake recipe is an icebox cake with layers of vanilla pudding and graham crackers topped with rich chocolate ganache. It’s an easy dessert to whip up for a potluck or party, and it’s a good option for summertime when you don’t want to heat up the kitchen.
Servings 12 servings
Ingredients
Pudding and Graham Cracker Layers:
- 2 3.4-ounce packets vanilla instant pudding
- 3 cups whole milk make sure it’s cold
- 8 ounces Cool Whip thawed if frozen
- 22 graham crackers
Chocolate Ganache Topping:
- 8 tablespoons unsalted butter
- 1 cup unsweetened cocoa powder sifted
- 2 cups powdered sugar sifted
- 4 tablespoons water
- 1 tablespoon pure vanilla extract
- 1/4 teaspoon salt
Instructions
Assemble the Cake:
- Add the vanilla instant pudding mixes and the milk to a large bowl. Whisk or beat until it starts to thicken.
- Fold the Cool Whip into the pudding 1/3 at a time.
- Line the bottom of a 9 by 13-inch baking dish with a layer of graham crackers, breaking the crackers if necessary so they fit in an even layer. Evenly spread 1/3 of the pudding mixture onto the graham cracker layer. Top the pudding with another layer of graham crackers and spread on 1/3 of the pudding, and repeat the graham cracker and pudding layers. Top the cake with a final layer of graham crackers. (You should have 4 layers of graham crackers and 3 layers of pudding, ending with a graham cracker layer on top.)
- Pop it in the fridge to chill while you make the ganache. (See Notes below if you’re using canned frosting.)
Make the Chocolate Ganache:
- After the cake is chilled, add all ingredients to a medium saucepan over medium-low heat. Heat the mixture (stirring constantly) until the butter is melted and the mixture is smooth, about 5 to 7 minutes.
- Let the ganache cool until it’s still pourable but not hot, about 10 minutes. Gently whisk it again so it’s smooth.
- Pour the ganache on the cake and spread it out evenly.
Chill:
- Cover the dish with plastic wrap and chill for 6 to 8 hours (or overnight).
Notes
- Canned Frosting: Instead of making ganache, you can use 1 (16-ounce) can of frosting; just warm it briefly in the microwave so it spreads easily, and stir it well.
- Storage: Eclair Cake will stay good for up to 5 days wrapped in the fridge. Note that the longer the cake sits, the more the graham crackers soften. (I like this cake best after it's been in the fridge for 2 to 3 days!)