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No-Bake Eclair Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 5 reviews
  • Author: Lora
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 4 hours 30 minutes (including chilling time)
  • Yield: 12 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

A creamy, no-bake Eclair Cake layered with instant vanilla pudding, whipped cream, and graham crackers, topped with a rich chocolate ganache. This easy-to-make dessert requires no baking and is perfect for preparing ahead of time to delight your family and friends with a luscious, layered treat reminiscent of classic eclairs.

Ingredients

Pudding and Cream Layer

  • 2 (3.4 oz) boxes instant French vanilla pudding mix
  • 3 1/2 cups whole milk
  • 1 1/2 cups heavy whipping cream
  • 3 tbsp powdered sugar
  • 1 tsp vanilla extract

Base and Topping

  • 14 oz box graham crackers
  • 2 (4 oz) bars semi-sweet or bittersweet chocolate, finely chopped
  • 1 cup heavy cream

Instructions

  1. Make the pudding: In a large bowl, whisk together the instant vanilla pudding mixes with the whole milk until smooth and lump-free. Allow the mixture to sit for 5 minutes to start setting.
  2. Whip the cream: While the pudding sets, use a mixer to whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
  3. Combine: Carefully fold the whipped cream into the pudding mixture until fully blended with no streaks left, maintaining a light and airy texture.
  4. Layer: In a 9x13-inch pan, lay down a single layer of graham crackers, breaking them to fit as necessary. Spread half of the pudding-cream filling over the crackers. Repeat with another layer of graham crackers and the remaining filling, finishing with a top layer of graham crackers.
  5. Make the ganache: Heat the cup of heavy cream until it just starts to simmer. Pour it over the chopped chocolate and let it sit for 2-3 minutes to soften the chocolate. Stir gently until smooth and glossy without overwhisking. Allow the ganache to cool for 5 minutes before topping.
  6. Top the cake: Pour the slightly cooled ganache evenly over the top layer of graham crackers, spreading gently with a spoon or offset spatula to cover the entire surface.
  7. Chill: Cover the assembled cake and refrigerate for at least 4 to 8 hours. This chilling time softens the graham crackers and allows the layers to set perfectly, resulting in a luscious, sliceable eclair cake.

Notes

  • Use whole milk and heavy cream for the creamiest texture.
  • Let the ganache cool slightly before spreading to avoid melting the graham crackers.
  • The longer refrigeration (up to overnight) improves texture as the crackers soften fully.
  • Chocolate bars can be swapped with chips, but bars yield a smoother ganache.
  • For a quicker set, you can refrigerate overnight instead of 4 hours.

Find it online: https://meallora.com/no-bake-eclair-cake-recipe/