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Easy Chocolate Eclair Cake (No-Bake Dessert) Recipe

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  • Author: Evelyn
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour (plus overnight chilling)
  • Yield: 15 squares
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

This Easy Chocolate Eclair Cake is a no-bake dessert featuring layers of graham crackers, vanilla pudding mixed with Cool Whip, and a rich chocolate ganache topping. It delivers the classic éclair flavor and texture without the fuss of baking pastry, making it an ideal crowd-pleaser for holidays, potlucks, or casual weeknight treats.

Ingredients

Base & Filling

  • 1 14.4-ounce box of graham crackers
  • 2 3.4-ounce boxes vanilla instant pudding mix
  • 3 cups milk
  • 1 8-ounce tub Cool Whip

Chocolate Ganache

  • 8 ounces semi-sweet chocolate chips
  • 1 cup heavy cream

Instructions

  1. Prepare pudding mixture: In a large mixing bowl, whisk together the milk and vanilla instant pudding mixes until the pudding thickens, about 2 minutes.
  2. Fold in Cool Whip: Gently fold the Cool Whip into the thickened pudding using a rubber spatula until fully combined. Set aside.
  3. First layer of graham crackers: Line the bottom of a 9×13-inch baking dish with a layer of graham crackers, breaking pieces as needed to fit the pan fully.
  4. First pudding layer: Spread half of the pudding and Cool Whip mixture evenly over the graham cracker layer.
  5. Second graham cracker layer: Add another layer of graham crackers on top of the pudding layer.
  6. Second pudding layer: Spread the remaining pudding mixture evenly over this middle graham cracker layer.
  7. Final graham cracker layer: Finish with a top layer of graham crackers to complete the cake assembly.
  8. Heat heavy cream: In a small saucepan on the stovetop, heat the heavy cream until it is hot but not boiling.
  9. Make ganache: Pour the hot cream over the semi-sweet chocolate chips in a medium bowl. Cover with plastic wrap and let sit for 5-10 minutes.
  10. Stir ganache: Remove the plastic wrap and stir the cream and chocolate mixture until the chocolate is completely melted and the ganache is smooth and glossy. Let it cool for at least 30 minutes until thickened but still spreadable.
  11. Top the cake: Spread the cooled ganache evenly over the top layer of graham crackers.
  12. Chill: Cover the baking dish with plastic wrap and refrigerate the cake overnight. This chilling step softens the graham crackers, giving the cake a tender, éclair-like texture and making it easier to slice.
  13. Storage: Store any leftover cake in the refrigerator for up to three days to maintain freshness.

Notes

  • Be sure not to let the heavy cream boil to prevent a grainy ganache.
  • Use full-fat Cool Whip for the best creamy texture in the pudding layers.
  • Overnight refrigeration is essential to soften the graham crackers for the best texture.
  • This dessert can be made a day ahead, which improves flavor and texture.
  • For a gluten-free option, use gluten-free graham crackers.

Find it online: https://evelynscooking.com/easy-chocolate-eclair-cake-no-bake-dessert-recipe/