No-Bake Chocolate Eclair Cake
Ingredients
2 (3.4 oz) boxes instant vanilla pudding mix
3 cups cold milk
1 (8 oz) container Cool Whip (or whipped topping)
1 box graham crackers
1 1/2 cups semi-sweet chocolate chips
3/4 cup heavy cream
2 tablespoons unsalted butter
1 teaspoon vanilla extract
Instructions
For the Filling:
Make the Pudding: In a large mixing bowl, whisk together the instant vanilla pudding mix and cold milk until thickened (about 2 minutes). Fold in the Cool Whip until fully combined.
For the Cake Layers:
Assemble the Layers: In a 9×13-inch baking dish, arrange a single layer of graham crackers on the bottom, covering the entire base. Spread half of the pudding mixture over the graham crackers, smoothing it into an even layer. Add another layer of graham crackers on top of the pudding, then spread the remaining pudding mixture over that layer. Finish with one more layer of graham crackers.
For the Chocolate Topping:
Make the Ganache: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer (do not boil). Remove from heat and pour it over the chocolate chips in a heatproof bowl. Let it sit for 1-2 minutes, then whisk until smooth and glossy. Stir in the butter and vanilla extract.
Top the Cake: Pour the chocolate ganache over the top layer of graham crackers, spreading it out evenly to cover the entire cake.
Chill and Serve:
Refrigerate: Cover the cake with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the graham crackers to soften and the flavors to meld together.
Serve and Enjoy: Slice into squares and serve chilled for a creamy, chocolatey delight!
Prep Time: 15 minutesChill Time: 4 hoursTotal Time: 4 hours 15 minutes
Kcal: 350 kcal per serving | Servings: 12 servings
