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!
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!
Keyword chocolate eclair cake, eclair cake, no bake eclair cake