No Bake Chocolate Eclair Cake (Printer-Friendly)
Layers of graham crackers, smooth pudding and chocolate ganache for a refreshing, no-bake summer treat.
# What You’ll Need to Cook:
→ Cake Layers
01 -
300 g graham crackers
02 -
720 ml cold whole milk
03 -
2 packages (about 100 g each) instant vanilla pudding powder
04 -
480 ml whipped topping, thawed
→ Chocolate Ganache
05 -
60 g unsalted butter
06 -
30 g unsweetened cocoa powder
07 -
250 g powdered sugar
08 -
60 ml whole milk
09 -
5 ml vanilla extract
# Steps to Prepare:
01 -
In a large mixing bowl, whisk instant vanilla pudding powder with cold milk until smooth and thickened with no lumps. Use a hand mixer if desired.
02 -
Gently fold the whipped topping into the prepared pudding until fully combined for a light, creamy consistency.
03 -
Arrange a single layer of graham crackers in the bottom of a 33 x 23 cm glass pan, trimming as necessary to fit.
04 -
Spread half of the pudding mixture over the graham crackers. Add a second layer of graham crackers, then top with the remaining pudding mixture. Finish with a final layer of graham crackers.
05 -
In a medium microwave-safe bowl, combine butter and milk. Microwave until just melted, about 1 minute, then stir until smooth and fully combined.
06 -
Add cocoa powder, powdered sugar, and vanilla extract to the butter mixture. Beat with a hand mixer or whisk until completely smooth and glossy, about 5 minutes.
07 -
Pour the prepared chocolate ganache evenly over the final layer of graham crackers, using an offset spatula to smooth the surface.
08 -
Cover the pan with plastic wrap and refrigerate overnight, or at minimum for 8 hours, to allow the layers to set and the crackers to soften.
09 -
Slice and serve chilled. Store any leftovers in the refrigerator.
# Extra Cooking Tips:
01 -
For best texture, allow the assembled dessert to chill overnight so the graham crackers fully absorb the pudding and become cake-like.
02 -
Prepare up to three days in advance for enhanced flavor and convenience.