No Bake Chocolate Eclair Cake
This No-Bake Chocolate Eclair Cake is filled with a rich vanilla cream that is layered between graham crackers and topped with chocolate ganache. It can be whipped up in less than 20 minutes and is perfectly smooth and delicious!
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Servings: 9 slices
Equipment
- Measuring cups and spoons
- silicone spatula or mixing spoon
Ingredients
For the vanilla pudding
- 1 package instant vanilla pudding 3.4 ounce box
- 2 cups milk cold
For the whipped cream
- 1 cup heavy cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
For the crust
- 1½ sleeves graham crackers 12-14 crackers
For the chocolate ganache topping
- 1½ cups semi-sweet chocolate chips 9 ounces
- ¾ cup heavy cream
Instructions
To make the eclair filling
- Make the vanilla pudding by combining two cups of cold milk and pudding mix. Mix well with a whisk or fork until it thickens. Set aside.
- Use a hand mixer or stand mixer fitted with the whisk attachment to make the whipped cream. Combine cream, powdered sugar and vanilla extract. Beat until stiff peaks form.
- Gently fold the whipped cream into the pudding using a wooden spoon or rubber spatula. Mix until combined.
To make the chocolate ganache topping
- Heat the heavy cream in a small saucepan on the stove until almost boiling, stirring often
- Pour in chocolate chips and remove from heat, stirring continuously until the mixture is smooth and all of the chocolate is melted. Set aside to cool.
To assemble the cake
- Line the bottom of a 8x8 or 9x9 pan with graham crackers. Break them into pieces to fill the entire bottom of the pan.
- Pour half of the filling mixture over the graham crackers and spread evenly.
- Cover the filling with an additional layer of graham crackers.
- Pour the remaining filling over the graham crackers and spread evenly.
- Top with the remaining graham crackers, completely covering the filling.
- Pour chocolate ganache topping over the graham crackers and spread evenly.
- Place in the fridge for at least 2 hours before enjoying!