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Chocolate Éclair Cake

This Chocolate Éclair Cake is a dreamy no-bake dessert that layers graham crackers, creamy vanilla pudding, and whipped topping under a silky chocolate ganache or frosting. Inspired by the classic French éclair but simplified for busy home bakers, it’s the ultimate make-ahead treat for holidays, potlucks, or casual weeknight cravings. Rich, fluffy, and perfectly chilled—this is comfort food at its finest.
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Prep Time 15 minutes
6 hours
Total Time 6 hours 13 minutes
Course Dessert, Make-Ahead Treat
Cuisine American, French-inspired
Servings 12 generous slices
Calories 290 kcal

Equipment

  • 9×13-inch baking dish (glass or ceramic preferred)
  • Mixing bowls
  • Whisk or hand mixer
  • Offset spatula or silicone spatula
  • Plastic wrap or foil
  • Knife (dip in hot water for clean slices)

Ingredients
  

  • 1 box graham crackers (about 14–16 full sheets)
  • 2 (3.4 oz) boxes instant vanilla pudding
  • 3 cups whole milk (cold)
  • 1 (8 oz) tub whipped topping (e.g., Cool Whip) or 2 cups homemade whipped cream
  • 1 can (16 oz) chocolate frosting or homemade ganache (see notes)
  • Optional: 1 tsp vanilla extract, ½ tsp espresso powder (for ganache), chocolate curls, fresh berries, or mint for garnish

Instructions
 

Make the Filling:

  • In a large bowl, whisk together vanilla pudding mix and cold milk for 2 minutes until thickened. Gently fold in whipped topping until smooth.

Assemble the Cake:

  • In a 9x13-inch dish, place a layer of graham crackers on the bottom (break to fit).Spread half the pudding mixture evenly over crackers.Add another layer of graham crackers, followed by the remaining pudding.Top with a final layer of graham crackers.

Add the Topping:

  • Option 1: Microwave canned frosting for 15–20 seconds, stir, then spread over the top.
    Option 2: Pour homemade ganache (see notes) and spread evenly.

Chill:

  • Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight.

Serve:

  • Slice cold using a knife dipped in warm water. Garnish if desired.

Notes

  • Homemade Ganache: Heat 1 cup heavy cream until simmering. Pour over 1½ cups chopped semi-sweet chocolate. Let sit 2 minutes, then stir until smooth.
  • Whipped Topping Swap: Replace Cool Whip with 2 cups of stiffly whipped heavy cream.
  • Flavor Boosters: Add a splash of vanilla extract or a pinch of espresso powder to deepen flavor.
  • Make-Ahead Tip: Best after 12–24 hours of chilling for cake-like texture.
  • Storage: Keep covered in fridge up to 5 days. Freeze slices individually for up to 1 month.
Keyword Chocolate éclair cake, graham cracker pudding cake, icebox éclair cake, make-ahead dessert, no-bake dessert