This eclair cake with chocolate ganache is an easy no-bake dessert made with layers of graham crackers and a pudding filling that is light and fluffy from the addition of Cool Whip.

No bake eclair cake with chocolate ganache served on white plate with smooth chocolate topping.

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No-Bake Chocolate Eclair Cake

Imagine turning your favorite cream-filled eclair into an entire cake! Eclair cake with chocolate ganache is not your traditional cake though, it is more similar to my no-bake strawberry icebox cake but with the chocolate goodness of chocolate lasagna.

This no-bake dessert is made by layering Graham crackers that are softened by a creamy Cool Whip pudding filling then topped a homemade ganache. The longer it sits in the fridge the more cake-like the graham cracker layers get for a an impressive yet ever so easy treat!

Ingredients Notes

Ingredients for eclair cake with chocolate ganache including graham crackers, pudding mix, whipped topping, milk, and chocolate chips.

Find the full printable recipe with specific measurements below.

  • Graham crackers: Standard Grahams work here! As these sit between the pudding layers they will soften into a pastry-like texture.
  • Instant vanilla pudding: You’ll need two small packages. French vanilla or vanilla both work.
  • Milk: Cold milk, either whole or 2% will give this dessert the best rich, creamy texture.
  • Cool Whip: Comes frozen, so you’ll need to thaw it completely first. If you want to try your hand at homemade Cool Whip, I highly recommend it.
  • Semi-sweet chocolate chips and heavy cream: These make up the chocolate frosting. I have an entire post dedicated chocolate ganache that is worth checking out for extra tips.

How to Make Eclair Cake with Chocolate Ganache

Add a single layer of Graham crackers to the bottom of a 9×13 baking dish.

Whisk (or use an electric mixer) the milk, instant pudding mix, and Cool Whip in a medium mixing bowl until creamy, like the pastry cream filling you’d find in an eclair donut.

Bottom layer of graham crackers arranged in baking dish for no bake eclair cake with chocolate ganache.
Layer of graham crackers placed over vanilla pudding filling for eclair cake with chocolate ganache.

Spread the pudding mixture evenly over the Graham crackers and repeat the layers, ending with one final layer of Graham crackers. Cover with plastic wrap and refrigerate for 30 minutes while you make the frosting.

On the stovetop, heat the cream on medium-low for about 5 minutes until almost a boil (don’t let it come to a boil). Place the chocolate chips in a heat-safe mixing bowl and pour the cream on top. Let it sit for 2 minutes and then whisk until smooth.

Homemade chocolate ganache being whisked in a glass bowl for eclair cake topping.
Chocolate ganache spread over eclair graham cracker layer in a baking dish

Once the cake is out of the fridge, spread the chocolate ganache on top and smooth it out into an even layer. Cover with plastic wrap again and chill for at least 3 hours before slicing and serving.

Eclair cake with chocolate ganache sliced in baking dish revealing layered graham crackers and vanilla filling.

Variations

  • Use chocolate pudding. Swap the vanilla pudding for chocolate pudding for a richer, double-chocolate version of this no bake eclair cake.
  • Try different cookies. Instead of classic graham crackers, use chocolate graham crackers for a deeper cocoa flavor. You can also layer in vanilla wafers, shortbread cookies, or even Biscoff cookies for a subtle caramel twist.
  • Add fresh fruit. Layer in sliced strawberries or bananas between the pudding for a lighter, fruit-forward version. I love this in the summer!
  • Shortcut topping. If you’re short on time, use store-bought chocolate frosting instead of homemade ganache, though the ganache gives the smoothest, most classic finish.
Close up of eclair cake with chocolate ganache being cut to show soft pudding layers and graham crackers.

More no bake sweets to make include banana pudding, chocolate delight and no-bake cheesecake.

More No-Bake Recipes

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Slice of eclair cake with chocolate ganache showing layers of graham crackers and creamy vanilla pudding.

Eclair Cake with Chocolate Ganache

5 from 13 votes
Recipe by: Jamielyn Nye
Prep Time: 25 minutes
Chill Time: 4 hours
Total Time: 4 hours 25 minutes
Servings: 14
This eclair cake with chocolate ganache is an easy no-bake dessert made with layers of graham crackers and a pudding filling that is light and fluffy from the addition of Cool Whip.
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Video

Ingredients 

  • 24 graham crackers (1 box)
  • 3 cups milk
  • 8 ounces Cool Whip (1 container)
  • 2 packages instant vanilla pudding mix (3.5 ounces each)
  • 8 ounces semi sweet chocolate chips
  • 1 cup heavy cream

Instructions

  • Layer graham crackers: In the bottom of a 9×13 inch baking dish, arrange the graham crackers in a single layer. This should take about 7 crackers.
  • Make pudding: In a medium sized mixing bowl, add 3 cups milk, 2 boxes of pudding, and Cool Whip. Whisk together until creamy and smooth.
  • Spread layers: Spread 1/2 of the pudding mixture evenly over the graham crackers. Add another layer of graham crackers. layer of graham crackers. Spread the rest of the pudding mixture and top with one final layer of graham crackers.
  • Refrigerate: Cover with plastic wrap and and transfer to the fridge for 30 minutes.
  • Make frosting: Meanwhile, add the 1 cup heavy cream to a small saucepan and cook on medium low until hot. The cream should not boil, but be just hot enough to almost boil. You will be able to see small bubble forming around the edges. This will take about 5 minutes. Place 8 ounces chocolate chips in a small, heat safe mixing bowl. Pour hot cream over the chocolate slowly and allow to sit for about 3 minutes. Whisk until smooth. Allow to cool slightly.
  • Top with frosting: Remove the cake from the refrigerator and spread the chocolate ganache over the top. Smooth it out so it covers the top of the cake. Recover with plastic wrap and chill for at least 3 hours.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Variation: Add sliced bananas or strawberries on top of the pudding layers. 
Storage: Cover and refrigerate up to 3 days. 

Nutrition

Calories: 361kcal, Carbohydrates: 47g, Protein: 5g, Fat: 17g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.01g, Cholesterol: 29mg, Sodium: 283mg, Potassium: 249mg, Fiber: 2g, Sugar: 28g, Vitamin A: 371IU, Vitamin C: 0.1mg, Calcium: 123mg, Iron: 2mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.