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–+ servings
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No Bake Chocolate Eclair Cake


Course Dessert
Cuisine American
Prep Time 20 minutes
Chill Time 8 hours
Total Time 8 hours 20 minutes
Servings 16 people
Close up photo of a slice of eclair cake on a pink plate on a blue table.
Chocolate Eclair Cake is a no-bake, icebox cake that's made with layers of graham crackers, vanilla cream, and homemade chocolate ganache! Prep this chilled dessert in just 20 minutes!

Ingredients  

Chocolate Topping

Instructions

  • Place instant vanilla pudding and milk into a large bowl. Use a hand mixer (or whisk) to mix this together well.
  • Fold in the thawed whipped topping.
  • Cover the bottom of a 9X13 baking dish with graham crackers. Break them as necessary to completely cover the bottom. (Each layer should use about 1 sleeve of the graham crackers.)
  • Spread half of the pudding mixture evenly over this layer of crackers.
  • Use another sleeve of graham crackers to create another layer.
  • Spread the other half of the pudding mixture evenly over this layer of crackers.
  • Use the last sleeve of graham crackers to cover the pudding mixture.
  • Place chocolate chips, heavy cream, corn syrup, and vanilla into a medium sized microwave-safe bowl. Microwave for 1 minute. Stir. Continue cooking for 30 seconds at a time. Stirring each time. Once you are able to stir it smooth, allow it to cool for a few minutes. Then pour it over the eclair cake. Smooth the top with a spatula.
  • Cover the cake and place it in the refrigerator. It must chill for at least 8 hours. Overnight is preferable.

Notes

  • Storage Instructions: Cover the eclair icebox cake and store it in the fridge for up to 5 days. Or, you may freeze it for up to 2 months. Allow it to thaw overnight in the fridge before serving.
  • I don’t care for graham crackers - is there an alternative? Yes, you could use vanilla wafers or digestive biscuits.
  • How could I make this recipe “lighter” in calories? You could use sugar-free instant pudding, light frozen whipped topping, and low-fat graham crackers. Instead of the ganache, you could use light chocolate frosting.
  • I don’t like to use cool whip - will whipped cream work in this recipe? Yes, but the cream layer may not last quite as long. You will use 1 ½ cups of heavy cream. Whip it until peaks form. Add 1 Tablespoon of confectioner’s sugar and beat that in. That will help to stabilize the whip cream so it doesn’t turn runny as quickly.
  • Can I use other flavors of pudding? Yes! Make sure you only use instant (not the kind that needs to be cooked). French vanilla or cheesecake flavors are especially nice in this recipe. You could also use chocolate pudding to create a chocolate eclair cake. Or use banana pudding and add some sliced bananas.
  • I don’t have the ingredient for the ganache - is there something else I could substitute? Yes, you could use a thick fudge sauce or chocolate frosting. If you are just missing the corn syrup, that may be left out. It just helps keep the topping smooth and shiny.
  • What would be a nice garnish with this dessert? You could drizzle white chocolate on top, add a dollop of whipped cream, or place fresh raspberries or strawberries on the side.
Find it online: www.sugarandsoul.co/chocolate-eclair-cake/