Here’s a super easy and absolutely indulgent No-Bake Chocolate Éclair Cake — a classic fridge dessert that layers graham crackers, vanilla pudding, and chocolate ganache for a crowd-pleasing treat.
🍫 No-Bake Chocolate Éclair Cake
⭐ Serves: 12
⏱ Prep Time: 15 minutes
❄️ Chill Time: 6 hours (or overnight)
🔥 No oven needed!
Ingredients
For the Layers:
-
1 box (14.4 oz / ~400g) graham crackers (whole sheets)
-
2 boxes (3.4 oz / 96g each) instant vanilla pudding mix
-
3 cups cold milk (preferably whole or 2%)
-
1 tub (8 oz / ~225g) whipped topping (like Cool Whip), thawed
For the Chocolate Ganache Topping:
-
1 cup semisweet chocolate chips
-
½ cup heavy cream
-
(Optional: 1 tbsp butter for shine)
Instructions
1. Make the Vanilla Cream:
-
In a large bowl, whisk together the cold milk and vanilla pudding mix until thickened (about 2 minutes).
-
Fold in the whipped topping until smooth and combined. Set aside.
2. Assemble the Layers:
-
In a 9×13 inch (23×33 cm) dish, place a single layer of graham crackers on the bottom (break them to fit if needed).
-
Spread half of the pudding mixture evenly over the graham crackers.
-
Add another layer of graham crackers.
-
Spread the remaining pudding mixture.
-
Top with a final layer of graham crackers.
3. Make the Ganache Topping:
-
In a small saucepan or microwave-safe bowl, heat the heavy cream until just simmering (don’t boil).
-
Pour over the chocolate chips and let sit 1–2 minutes.
-
Stir until smooth. (Add butter now, if using.)
-
Pour ganache over the top layer of graham crackers and smooth it out.
4. Chill and Set:
-
Cover and refrigerate for at least 6 hours (preferably overnight) to allow the graham crackers to soften and the flavors to meld.
✅ Tips & Variations
-
Use chocolate pudding instead of vanilla for a chocolate overload.
-
Add a layer of sliced bananas or strawberries between the layers.
-
Use homemade whipped cream for a richer taste.
-
Top with shaved chocolate or crushed nuts before serving.