No Bake Easy Eclair Cake
No Bake Easy Eclair Cake
Ingredients
For the Chocolate Ganache
- 1/2 cup heavy cream
- 1 cup chocolate, broken into pieces
For the Pudding Mixture
- 5 ounces instant Jell-O vanilla pudding mix
- 3 cups milk
- 1/2 cup Cool Whip, or whipped cream
For Assembly
- 1 package Honey Maid graham crackers, as needed for layers
Instructions
- 1
Pour 1/2 cup heavy cream into a microwave-safe measuring cup. Microwave for 1 minute until hot.
⏱️ 1 min
- 2
Place the broken chocolate pieces in a bowl. Pour the hot heavy cream over the chocolate. Cover the bowl (e.g., with a paper towel) and let it sit for 5 minutes to allow the chocolate to melt.
⏱️ 5 min
- 3
After 5 minutes, whisk the cream and chocolate together until a smooth ganache is formed. Set aside.
⏱️ 2 min
- 4
In a separate mixing bowl, add the 5 ounces of instant Jell-O vanilla pudding mix and 3 cups of milk. Whisk until combined.
⏱️ 3 min
- 5
Refrigerate the pudding mixture for 10 minutes to allow it to thicken.
⏱️ 10 min
- 6
After refrigerating, stir the pudding mixture with a spatula. It should be thickened. Add 1/2 cup of Cool Whip or whipped cream and fold it into the pudding mixture until fully incorporated.
⏱️ 4 min
- 7
Arrange a single layer of graham crackers at the bottom of a rectangular baking dish, covering the entire base.
⏱️ 2 min
- 8
Spoon about half of the prepared pudding mixture over the graham cracker layer and spread it evenly with a spatula.
⏱️ 2 min
- 9
Add another layer of graham crackers on top of the pudding mixture.
⏱️ 2 min
- 10
Spoon the remaining pudding mixture over the second layer of graham crackers and spread it evenly.
⏱️ 2 min - 11
Pour the prepared ganache over the top pudding layer and spread it evenly to cover the entire surface.
⏱️ 2 min
- 12
Refrigerate the assembled eclair cake for at least 3 hours to allow it to set completely.
⏱️ 180 min
- 13
Once chilled, cut the eclair cake into desired portions and serve.
⏱️ 2 min
Kitchen Tools
No Bake Easy Eclair Cake
For the Chocolate Ganache
- 1/2 cup heavy cream
- 1 cup chocolate, broken into pieces
For the Pudding Mixture
- 5 ounces instant Jell-O vanilla pudding mix
- 3 cups milk
- 1/2 cup Cool Whip, or whipped cream
For Assembly
- 1 package Honey Maid graham crackers, as needed for layers
Instructions
- 1
Pour 1/2 cup heavy cream into a microwave-safe measuring cup. Microwave for 1 minute until hot.
⏱️ 1 min - 2
Place the broken chocolate pieces in a bowl. Pour the hot heavy cream over the chocolate. Cover the bowl (e.g., with a paper towel) and let it sit for 5 minutes to allow the chocolate to melt.
⏱️ 5 min - 3
After 5 minutes, whisk the cream and chocolate together until a smooth ganache is formed. Set aside.
⏱️ 2 min - 4
In a separate mixing bowl, add the 5 ounces of instant Jell-O vanilla pudding mix and 3 cups of milk. Whisk until combined.
⏱️ 3 min - 5
Refrigerate the pudding mixture for 10 minutes to allow it to thicken.
⏱️ 10 min - 6
After refrigerating, stir the pudding mixture with a spatula. It should be thickened. Add 1/2 cup of Cool Whip or whipped cream and fold it into the pudding mixture until fully incorporated.
⏱️ 4 min - 7
Arrange a single layer of graham crackers at the bottom of a rectangular baking dish, covering the entire base.
⏱️ 2 min - 8
Spoon about half of the prepared pudding mixture over the graham cracker layer and spread it evenly with a spatula.
⏱️ 2 min - 9
Add another layer of graham crackers on top of the pudding mixture.
⏱️ 2 min - 10
Spoon the remaining pudding mixture over the second layer of graham crackers and spread it evenly.
⏱️ 2 min - 11
Pour the prepared ganache over the top pudding layer and spread it evenly to cover the entire surface.
⏱️ 2 min - 12
Refrigerate the assembled eclair cake for at least 3 hours to allow it to set completely.
⏱️ 180 min - 13
Once chilled, cut the eclair cake into desired portions and serve.
⏱️ 2 min