Can I make this eclair cake with graham crackers a day ahead?

Yes, it’s actually better if you let it chill overnight. The flavors meld beautifully, and the graham crackers soften just right.

Is it okay to use homemade whipped cream instead of cool whip in this chocolate eclair dessert?

Absolutely, homemade whipped cream adds freshness and you can control the sweetness. Just make sure it’s whipped to soft peaks for easy folding and you may want to add a tablespoon (or two) of instant vanilla pudding mix as a stabilizer so it doesn't deflate.

Can I add nuts to the layers?

You certainly can; chopped pecans or almonds can add a nice crunchy contrast, just sprinkle between layers.

What’s the best way to cut and serve this cake?

Use a sharp knife warmed in hot water for smooth slices. Serve straight from the fridge to keep the layers firm.

Easy Chocolate Eclair Cake (No-Bake Dessert)

Description

If you’re craving a rich, creamy dessert that takes almost no effort, this Easy Chocolate Eclair Cake is the one. It’s a no-bake favorite made with layers of graham crackers, smooth vanilla pudding, fluffy Cool Whip, and a silky chocolate ganache on top. The result tastes just like a classic French éclair but without any of the fuss of making pastry. Perfect for holidays, potlucks, or weeknight desserts, this easy recipe is always a crowd-pleaser and disappears fast!

Ingredients

Scale

1 14.4-ounce box of graham crackers
2 3.4-ounce boxes vanilla instant pudding mix
3 cups milk
1 8-ounce tub Cool Whip
8-ounces semi-sweet chocolate chips (weighed with a kitchen scale)
1 cup heavy cream

Instructions

Add the milk and pudding mixes to a large mixing bowl and whisk until the pudding is thickened.
Add the Cool Whip to the bowl and fold it into the pudding gently using a rubber spatula. Set aside.
Line the bottom of a 9×13-inch baking dish with a layer of graham crackers, breaking them to fit where necessary.
Spread half of the pudding mixture evenly over the graham cracker layer.
Continue with another layer of graham crackers, the remaining half of the pudding mixture, and finish with a final layer of graham crackers.
Heat the heavy cream in a small saucepan on the stovetop until hot but not boiling.
Pour the hot cream over the chocolate chips in a medium bowl, place plastic wrap over the bowl, and allow the bowl to sit for 5-10 minutes.
Remove the plastic wrap and stir the chocolate/heavy cream until the chocolate is fully melted and the mixture is very smooth and glossy. Allow the ganache to sit and cool for at least 30 minutes.
Spread the cooled ganache evenly over the top of the cake.
Cover the cake with plastic wrap and place it in the refrigerator overnight to allow the graham crackers to soften and become more “cake-like”. This step also makes it much easier to cut the cake into slices.
Store any leftover cake in the refrigerator for up to three days.

Prep Time: 1 hour
Category: Dessert
Cuisine: American