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A close-up shot displays a beautifully prepared Eclair Cake with layers of golden choux pastry, creamy vanilla filling, and a glossy chocolate ganache topping.

Classic No-Bake Eclair Cake

A beloved no-bake dessert featuring layers of crisp graham crackers, a rich and creamy vanilla pudding mixture, and a decadent chocolate ganache topping. It's an easy-to-make crowd-pleaser that mimics the classic eclair experience.
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Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Pudding Layer
  • 3 cups Milk cold, whole or 2%
  • 1 (3.4 oz) Instant Vanilla Pudding Mix box
  • 8 oz Whipped Topping thawed (like Cool Whip)
For the Cake Base
  • 1 (14.4 oz) Graham Crackers box, honey flavor
For the Chocolate Ganache
  • 1 cup Semi-Sweet Chocolate Chips
  • 1/2 cup Heavy Cream
  • 1 tsp Vanilla Extract (optional)

Equipment

  • 9x13 inch baking dish
  • Large Mixing Bowl
  • Whisk
  • Small saucepan
  • Rubber Spatula

Method
 

Prepare the Pudding Mixture
  1. In a large mixing bowl, combine the cold milk and instant vanilla pudding mix. Whisk vigorously for 2-3 minutes until the pudding thickens. Allow it to sit for 5 minutes to set completely.
  2. Gently fold in the thawed whipped topping into the pudding mixture until fully combined and smooth. Be careful not to overmix, as this can deflate the whipped topping.
Assemble the Eclair Cake
  1. Arrange a single layer of graham cracker squares in the bottom of a 9x13 inch baking dish. Break crackers as needed to fit and cover the entire bottom.
  2. Spread half of the pudding mixture evenly over the graham cracker layer using a spatula.
  3. Place another layer of graham crackers on top of the pudding mixture.
  4. Spread the remaining half of the pudding mixture over this second layer of graham crackers.
  5. Top with a final layer of graham crackers.
Make the Chocolate Ganache
  1. In a small saucepan, heat the heavy cream over medium-low heat until it just begins to simmer around the edges (do not boil). Alternatively, microwave for 60-90 seconds until hot.
  2. Remove from heat and immediately pour the hot cream over the semi-sweet chocolate chips in a heatproof bowl. Let sit for 5 minutes to allow the chocolate to melt.
  3. Whisk the chocolate and cream together until smooth and glossy. Stir in the vanilla extract, if using.
Finish and Chill
  1. Carefully pour the warm chocolate ganache over the top layer of graham crackers, spreading it evenly to cover the entire surface.
  2. Cover the baking dish tightly with plastic wrap and refrigerate for at least 4-6 hours, or preferably overnight, to allow the graham crackers to soften and the flavors to meld.
  3. Slice and serve chilled. Enjoy your Classic No-Bake Eclair Cake!

Notes

For best results, allow the Eclair Cake to chill overnight. This ensures the graham crackers fully soften, giving the cake its characteristic 'eclair' texture. You can customize the pudding flavor (e.g., chocolate, banana) for variations. Store leftovers covered in the refrigerator for up to 3-4 days.