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Slice of chocolate eclair cake with creamy pudding layers and chocolate ganache on a white plate

Homemade Chocolate Eclair Cake

A creamy no-bake chocolate eclair cake with soft graham cracker layers, vanilla pudding filling, and a glossy chocolate ganache on top. Made ahead and refrigerated overnight.
Print Recipe
Prep Time 20 minutes
Cook Time 0 minutes
Chilling Time 8 hours
Total Time 8 hours 20 minutes
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients

For the Pudding Filling
  • 2 boxes instant vanilla pudding mix 3.4 oz each
  • 3 cups cold whole milk
  • 8 oz Cool Whip or whipped heavy cream whipped to stiff peaks if using heavy cream
For the Layers
  • 1 box graham crackers full sheets
For the Chocolate Ganache
  • 1.5 cups semi-sweet or dark chocolate chips
  • 3/4 cup heavy cream

Equipment

  • 9x13 baking dish
  • Large mixing bowl
  • Whisk
  • Microwave-safe bowl
  • Spatula

Method

  1. In a large bowl, whisk together the instant vanilla pudding mix and cold milk for 2 minutes until thick. Let stand for 5 minutes.
  2. Fold the Cool Whip or whipped heavy cream into the pudding mixture until smooth and fully combined.
  3. Arrange a single layer of full graham cracker sheets on the bottom of a 9x13 dish, covering the bottom completely and breaking crackers to fill any gaps.
  4. Spread half of the pudding filling evenly over the graham cracker layer.
  5. Add a second layer of graham crackers directly on top of the pudding.
  6. Spread the remaining pudding filling evenly over the second graham cracker layer.
  7. Add a final third layer of graham crackers on top.
  8. In a microwave-safe bowl, heat the heavy cream for 45-60 seconds until just steaming.
  9. Pour the hot cream over the chocolate chips and let sit for 2 minutes, then stir until completely smooth and glossy.
  10. Let the ganache cool for 5 minutes, then pour evenly over the top graham cracker layer and spread with a spatula.
  11. Cover with plastic wrap and refrigerate overnight, or for at least 8 hours, before slicing and serving.

Notes

Refrigerate overnight — this is not optional. The full rest time is what transforms the graham crackers into a soft cake-like texture. Make sure pudding is fully thick before folding in whipped cream.