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No-Bake Eclair Cake with Chocolate Ganache Recipe

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  • Author: Sara
  • Total Time: 6 hours 45 minutes
  • Yield: 12 servings

Description

A no-bake, luscious Eclair Cake layered with instant French vanilla pudding, whipped topping, graham crackers, and topped with smooth chocolate ganache. This dessert is easy to assemble and perfect for make-ahead occasions, offering creamy textures with a delightful chocolate finish.

Ingredients

Pudding Layer

  • 2 Boxes instant French vanilla pudding (3.4-Ounce Boxes)
  • 3 Cups milk
  • 8 Ounces whipped topping (thawed)
  • 21 graham crackers

Chocolate Ganache

  • 3 Bars semi-sweet chocolate (4-Ounce bars, chopped)
  • 1 Cup heavy whipping cream
  • 2 Tablespoons corn syrup (optional)

Instructions

  1. Prepare the Pudding Mixture: Whisk the instant French vanilla pudding mix with 3 cups of milk in a large bowl until smooth. Let the mixture sit for 3 to 4 minutes to thicken.
  2. Incorporate Whipped Topping: Fold the 8 ounces of thawed whipped topping into the pudding mixture gently until completely combined and smooth.
  3. Assemble the Base Layer: Arrange a single layer of graham crackers in the bottom of a 9 x 13-inch baking dish, breaking crackers as needed to fill gaps without overlapping.
  4. Spread First Pudding Layer: Spoon half of the pudding mixture over the first graham cracker layer and spread it evenly.
  5. Add Second Graham Cracker Layer: Place a second layer of graham crackers over the pudding, pressing gently to fit them snugly.
  6. Spread Second Pudding Layer: Spread the remaining pudding mixture evenly over the second layer of graham crackers.
  7. Add Final Graham Cracker Layer: Arrange the third and last layer of graham crackers over the pudding.
  8. Chill Before Ganache: Cover the cake with plastic wrap and refrigerate while preparing the chocolate ganache.
  9. Make the Chocolate Ganache: Combine chopped semi-sweet chocolate, heavy whipping cream, and corn syrup (if using) in a microwave-safe bowl.
  10. Heat Ganache: Microwave in 30-second intervals, stirring between each until the chocolate is fully melted and the mixture is smooth.
  11. Cool Ganache: Let the ganache rest at room temperature for about 30 minutes, until it thickens slightly but is still pourable.
  12. Top the Cake: Pour the cooled ganache evenly over the top graham cracker layer, spreading with an offset spatula or back of a spoon if needed.
  13. Final Chill: Cover the cake again and refrigerate for at least 6 hours or overnight to allow the pudding to set and the graham crackers to soften for optimal texture.

Notes

  • For best texture, do not overlap graham crackers in layers; break them to fill gaps.
  • Corn syrup in ganache adds shine and smoothness but can be omitted.
  • Chilling times are essential for cake to set properly and for flavors to meld.
  • This dessert is best made a day ahead to allow proper softening of the graham crackers.
  • Use whipped topping thawed completely for smooth blending into pudding.
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://sarabaking.com/no-bake-eclair-cake-with-chocolate-ganache-recipe/