Easy Eclair Cake
Éclair Cake Éclair cake is a classic no-bake American dessert inspired by the flavors of a traditional French éclair. Instead of making pastry dough and filling individual éclairs with pastry cream, this easy version layers graham crackers, vanilla pudding, whipped topping, and chocolate ganache in a dish. As it chills, the graham crackers soften and take on a cake-like texture, creating a dessert that tastes surprisingly similar to a giant éclair. It became especially popular as an easy family dessert because it requires no oven, minimal ingredients, and can be prepared ahead of time.
Recipe
EASY ECLAIR CAKE
This easy no-bake Eclair Cake is creamy, chocolatey, and incredibly simple to make with layers of graham crackers, vanilla pudding filling, and rich chocolate ganache. As it chills, the graham crackers soften into a cake-like texture, giving you all the flavor of a classic éclair without any baking.
Scale
Ingredients
- 2 3.1 oz boxes instant vanilla pudding
- 3 cups cold milk
- 1 container Cool Whip or 1 1/2 cups heavy whipping cream whipped
- 2-3 packages graham crackers
- 2/3 cup heavy whipping cream
- 1 cup chocolate chips
Instructions
- In a large bowl, combine the instant vanilla pudding and cold milk. Whip until the pudding thickens and the mixture is smooth. Refrigerate for at least 30 minutes.
- If using Cool Whip, fold it directly into the chilled pudding mixture. If using heavy whipping cream, whip it until stiff peaks form, then gently fold it into the pudding.
- To make the chocolate ganache, heat 2/3 cup heavy whipping cream in the microwave until hot but not boiling. Pour it over the chocolate chips and let it sit for about 5 minutes. Stir until completely smooth. If the chocolate hasn’t fully melted, microwave it in short intervals, stirring between each one.
- In a deep 9×13-inch pan, arrange a layer of graham crackers on the bottom.
- Spread half of the pudding mixture evenly over the graham crackers. Add another layer of graham crackers, followed by the remaining pudding mixture. Finish with one more layer of graham crackers.
- Pour the chocolate ganache over the top and spread it evenly.
- Refrigerate for at least 4 hours, preferably overnight, so the graham crackers have time to soften and the cake can set.
Connie’s notes
This cake is even better the next day! The longer it chills, the softer the graham crackers become and the more it tastes like a classic éclair.
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