No-Bake Chocolate Eclair Cake

No-Bake Chocolate Eclair Cake

This is the ultimate easy, make-ahead dessert that tastes like a classic eclair but requires zero baking. It’s rich, creamy, and always a crowd-pleaser.

Ingredients:

For the crust/layers:

• 2 boxes (3.4 oz each) instant vanilla pudding mix

• 3 cups cold whole milk

• 1 (8 oz) container frozen whipped topping (like Cool Whip), thawed

• 1 box (about 14.4 oz) graham crackers (Honey or plain)

For the chocolate ganache frosting:

• 1/3 cup unsweetened cocoa powder

• 1 cup granulated sugar

• 1/4 cup whole milk

• 1/2 cup (1 stick) unsalted butter

• 1 tsp vanilla extract

• A pinch of salt

Instructions:

1. Make the Creamy Filling: In a large bowl, whisk together the instant pudding mixes and cold milk for 2 minutes until thick. Let it sit for 2-3 minutes to set further. Gently fold in the entire container of thawed whipped topping until fully combined and smooth.

2. Assemble the First Layers: In a 9×13-inch baking dish, arrange a single, even layer of graham crackers (you may need to break some to fit). Spread half of the pudding/whipped topping mixture evenly over the crackers. Top with another single layer of graham crackers. Spread the remaining pudding mixture over this second cracker layer. Finish with a final, third layer of graham crackers on top. Set aside.

3. Make the Chocolate Ganache Frosting: In a medium saucepan over medium heat, combine the cocoa powder, sugar, milk, butter, and salt. Bring to a gentle boil, stirring constantly. Let it boil for 1 full minute. Remove from heat and stir in the vanilla extract. Let the frosting cool for about 5-10 minutes, stirring occasionally, until it’s still pourable but slightly thickened. (Tip: Cooling a bit prevents it from melting the layers below.)

4. Finish the Cake: Pour the warm chocolate frosting evenly over the final layer of graham crackers. Use a spatula to spread it smoothly to the edges, covering all the crackers.

5. Chill: Cover the dish loosely with plastic wrap or foil. Refrigerate for at least 6-8 hours, or preferably overnight. This is the MOST IMPORTANT STEP—it allows the graham crackers to soften into a cake-like layer and the flavors to meld perfectly.

Tips for Success:

• Don’t Rush the Chill: The cake will be soupy if not chilled long enough. Overnight is best.

• Graham Cracker Note: The brand and type (honey vs. plain) will slightly change the flavor. Honey is classic and adds a nice touch.

• Whipped Cream Option: For a fresher taste, you can substitute the frozen whipped topping with 1.5 cups of heavy cream, whipped with 2 tbsp of powdered sugar until stiff peaks form, and fold it into the set pudding.

• Storage: Keep covered in the refrigerator for up to 3-4 days.

Enjoy your creamy, dreamy, no-bake masterpiece! It’s like a giant, shareable eclair in cake form.