Description
Indulge in this no-bake Eclair Cake with Chocolate Ganache, a decadent dessert made with layers of graham crackers, creamy vanilla pudding, and a rich chocolate ganache topping. Perfect for any occasion and easy to prepare in advance!
Ingredients
For the Cake:
2 (3.4 oz) boxes instant vanilla pudding mix
3 cups cold milk
1 (8 oz) container whipped topping, thawed
1 box graham crackers
For the Ganache:
1 cup semisweet chocolate chips
½ cup heavy cream
Instructions
- Prepare the Pudding Layers:
- Whisk together pudding mix and milk in a large bowl until thickened.
- Fold in the whipped topping until fully combined.
- Assemble the Cake:
- In a 9×13-inch baking dish, arrange a layer of graham crackers to cover the bottom.
- Spread half of the pudding mixture evenly over the crackers.
- Add another layer of graham crackers, followed by the remaining pudding mixture.
- Top with a final layer of graham crackers.
- Make the Ganache:
- Heat heavy cream in a saucepan over medium heat until it begins to simmer.
- Pour the hot cream over chocolate chips in a heatproof bowl. Let sit for 2-3 minutes, then stir until smooth and glossy.
- Finish the Cake:
- Pour the ganache over the top graham cracker layer, spreading it evenly.
- Refrigerate for at least 4 hours or overnight.
- Serve:
- Slice and serve chilled.
Notes
For a lighter twist, use reduced-fat pudding mix and whipped topping.
Customize flavors by substituting chocolate or caramel pudding for vanilla.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Setting Time: 4 hours
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 290 kcal