Chocolate Eclair Cake is a no bake dessert dream! The chocolate eclair cake is layered with creamy pudding and graham crackers, then, topped with a delicious chocolate frosting. It’s too good to pass up.
This cake looks like it would be alot of work.
It’s not.
It should be though.
That way, you would only eat it on special occasions. Of course, if you didn’t care about calories and fat, you would just eat it any old day of the week. 😉
This is a special occasion cake for us. It’s delicious, but, it’s a good amount of cake. It’s filling, but, so very scrumptious. I mean, like, seriously addicting good.
Another great thing? It requires no baking. You can make it the day (or night) before you need it and it’s ready to go. Yay!
What Ingredients are Needed?
- Graham crackers
- Milk
- Instant vanilla pudding mix
- Whipped topping ( ex: Cool Whip/TruWhip)
- Chocolate frosting (canned)
To Make:
First, make the filling. Whisk together instant dry pudding mix with milk. Let it sit for about 5 minutes, then, mix it together with the whipped topping. Make sure it’s good and combined.
Then, start your layers.
The first layer is a portion of the graham crackers. You may have to break a few to get the bottom of your pan covered.
Next, half of your whipped topping/pudding filling. Then, another layer of graham crackers.
Top that layer with the remainder of the whipped topping/pudding filling. Then, a final layer of graham crackers.
Remove the foil lid from your canned frosting and microwave it for 1 minute. You want it thin and easy to stir. If you don’t have a microwave, add the frosting to a small saucepan and over low heat, heat until it’s thinned out. Spread the frosting on top of the final layer of graham crackers. Cover it all up and refrigerate for 6-8 hours to set.
Be prepared to eat more than one piece. #NotKiddingItsReallyGood
Enjoy!
Chocolate Eclair Cake
Ingredients
- 14 oz box honey graham crackers
- Two–5.1 oz boxes vanilla instant pudding
- 2 cups milk
- 16 oz whipped topping ex: Cool Whip or TruWhip, thawed
- 16 oz container of chocolate frosting
Instructions
- Line a 9 x 13 pan with graham crackers (you will have to crack a few to fit).
- In a mixing bowl, whisk pudding mix with milk. Let it sit about 5 minutes, then, mix together with whipped topping. Mix until fully combined.
- Spread 1/2 of the pudding mixture on the graham crackers. Then, add another layer of graham crackers.
- Cover that with the remaining pudding mixture.
- Add a final layer of graham crackers.
- Take the foil lid off the the frosting and microwave for a minute or until melted and thin. Pour frosting over the graham crackers and spread evenly.
- Cover and refrigerate for 6-8 hours before serving.
- Keep leftovers in refrigerator.
VJ
Tuesday 8th of September 2020
That looks so good - I could eat a slice (or two!) right now!!!
Erin Table for Seven
Tuesday 8th of September 2020
Thanks VJ!
erin
Monday 6th of March 2017
I've been making this for years too, but it really will taste more like an eclair if you go with LindaJ suggested and use French Vanilla pudding...yummy!
erin
Monday 6th of March 2017
Thank you Nancy!
LindaJ
Friday 12th of April 2013
This is a heavenly dessert! I have made it for years.This way and lower cal way. I first received it at a weight control meeting, made with sugar free puddings and low fat grahams. Even diabetic family members can eat the low cal. For a very large gathering last summer, I made a 9x13 dish of both, labeled one low cal/sugar. Both were gone, I think in seconds. You cannot go wrong with her recipe! It will be a hit anytime.
By the way, for Christmas I played with French vanilla and chocolate fudge pudding...yum!
Thank you Valerie! Though now I think I am going to have to make this again, soon...you have the tastebuds waking up.
erin
Sunday 14th of April 2013
Thank you Linda! I may be making it again very soon too..it is heavenly :)
erin
Tuesday 13th of December 2011
Thank you Valerie!