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Eclair Cake Recipe

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4.2 from 15 reviews

This no-bake Eclair Cake features layers of graham crackers, creamy French vanilla pudding mixed with whipped topping, and a luscious homemade chocolate ganache. Refrigerated for several hours, the graham crackers soften to create a texture reminiscent of traditional éclairs, making it an easy and satisfying dessert perfect for gatherings.

Ingredients

Pudding Layer

  • 2 Boxes instant French vanilla pudding (3.4-Ounce Boxes each)
  • 3 Cups milk
  • 8 Ounces whipped topping (thawed)
  • 21 graham crackers

Chocolate Ganache

  • 3 Bars semi-sweet chocolate (4-Ounce bars, chopped)
  • 1 Cup heavy whipping cream
  • 2 Tablespoons corn syrup (optional)

Instructions

  1. Prepare the Pudding Mixture: In a large bowl, whisk together the instant French vanilla pudding mix and milk until smooth. Allow the mixture to sit for 3 to 4 minutes to thicken.
  2. Fold in Whipped Topping: Gently fold the thawed whipped topping into the pudding mixture until completely incorporated, creating a light, creamy filling.
  3. Assemble the Dessert: Place a single layer of graham crackers (without overlapping, breaking to fill gaps) on the bottom of a 9 x 13-inch baking dish.
  4. Layer Pudding: Spoon half of the pudding mixture evenly over the graham cracker layer.
  5. Add Second Graham Cracker Layer: Place another layer of graham crackers on top, gently pressing them in.
  6. Add Remaining Pudding: Spread the remaining pudding mixture evenly over the second layer of graham crackers.
  7. Top with Final Graham Cracker Layer: Arrange the final layer of graham crackers over the top.
  8. Chill Assembled Layers: Cover the assembled cake with plastic wrap and refrigerate while preparing the ganache.
  9. Prepare Chocolate Ganache: In a microwave-safe bowl, combine chopped semi-sweet chocolate, heavy whipping cream, and corn syrup (if using). Microwave in 30-second increments, stirring between each until the chocolate is fully melted and smooth.
  10. Cool Ganache: Allow the ganache to rest at room temperature for about 30 minutes until slightly thickened but still pourable.
  11. Add Ganache to Cake: Pour the cooled ganache evenly over the top of the cake and spread smoothly with an offset spatula or knife.
  12. Final Chill: Cover the cake again and refrigerate for at least 6 hours or until the pudding is set and the graham crackers have softened to a cake-like texture.

Notes

  • For best results, do not overlap graham crackers; break them to fill gaps.
  • Corn syrup in the ganache adds shine and smoothness but can be omitted if unavailable.
  • Allowing the ganache to cool before pouring prevents it from melting the layers beneath.
  • This dessert can be made the day before serving to allow proper chilling time.
  • Use a sharp knife warmed in hot water for cleaner slices when serving.

Find it online: https://cookedbygrace.com/eclair-cake-recipe/