This No-Bake Chocolate Éclair Cake is the ultimate dessert for when you want something rich, creamy, and utterly indulgent—without the hassle of baking. Layers of golden graham crackers, a luscious vanilla pudding filling, and a glossy chocolate ganache topping come together to create a treat that tastes just like the classic French pastry—but with zero oven time required. Perfect for potlucks, holidays, or simply satisfying your sweet tooth, this effortless cake is sure to be a crowd-pleaser. Let’s whip up this no-bake masterpiece and watch it disappear in minutes!
Why You’ll Love This Recipe
- No-Bake Simplicity: No oven? No problem! Just layer, chill, and serve.
- Decadent & Creamy: A velvety vanilla filling topped with rich chocolate ganache.
- Customizable: Add nuts, sprinkles, or extra toppings for a personalized touch.
- Perfect for Sharing: Feeds a crowd and always gets rave reviews.
Ingredients You’ll Need
For the Cake:
- 1 box (3.4 oz) instant vanilla pudding mix
- 3 cups cold milk
- 8 oz whipped topping (like Cool Whip), thawed
- 1 box graham crackers (about 12–15 sheets)
For the Chocolate Ganache Topping:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- Optional: 1 tsp vanilla extract
Step-by-Step Instructions
1. Prepare the Vanilla Pudding Filling
- In a large mixing bowl, whisk together the instant vanilla pudding mix and cold milk until thickened (about 2 minutes).
- Gently fold in the whipped topping until fully incorporated and smooth. Set aside.
2. Assemble the Cake
- Line the bottom of an 8x8-inch or 9x13-inch baking dish with a single layer of graham crackers, breaking them as needed to fit snugly.
- Spread half of the vanilla pudding mixture evenly over the graham cracker layer.
- Add another layer of graham crackers on top of the pudding, followed by the remaining pudding mixture.
- Top with a final layer of graham crackers to complete the cake.
3. Make the Chocolate Ganache
- In a microwave-safe bowl, combine the chocolate chips and heavy cream.
- Microwave in 30-second intervals, stirring between each interval, until the mixture is smooth and fully melted.
- Stir in vanilla extract (if using) for extra flavor.
4. Finish and Chill
- Pour the chocolate ganache over the top layer of graham crackers, spreading it evenly with a spatula to cover the entire surface.
- Refrigerate the cake for at least 4 hours, or overnight, to allow the layers to set and the graham crackers to soften.
5. Slice and Serve
