Chocolate Éclair Cake with Graham Crackers
A creamy, no-bake dessert with layers of graham crackers, vanilla pudding, whipped topping, and chocolate ganache — just like a classic éclair.
- Prep Time: 20 minutes
- Chill Time: 6+ hours
- Total Time: 6 hours 20 minutes
- Yield: 15 servings 1x
Ingredients
Filling:
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2 (3.4 oz) boxes instant vanilla pudding mix
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3 cups cold milk
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12 oz whipped topping (Cool Whip), thawed
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1 box graham crackers
Ganache:
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1 cup semi-sweet chocolate chips
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½ cup heavy cream
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1 tbsp corn syrup or butter (optional)
Instructions
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Whisk pudding mix and milk for 2 minutes. Let thicken, then fold in whipped topping.
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In a 9×13 pan, layer graham crackers, half the pudding, more crackers, remaining pudding, and final layer of crackers.
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Heat cream and pour over chocolate chips. Let sit, then stir until smooth. Spread over the top.
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Cover and refrigerate for 6 hours or overnight before serving.
Notes
Store refrigerated for up to 5 days. Use sugar-free pudding or light whipped topping for a lower-calorie version.