Food
Jump to Recipe
by Ali on July 11, 2020//This post may contain affiliate links.
This delicious no-bake chocolate eclair cake is made with graham crackers, vanilla pudding, milk, whipped cream, and chocolate frosting.
Are you in need of an easy dessert to take to casual summer parties?
Chocolate Eclair Cake is a great way to go. It is best served the first or second day, after being refrigerated for a few hours. I sometimes like to freeze it for an hour before serving for an even firmer texture.I love it!
Get and Print the Recipe
Contents show
Yield: 1 Makes one 9" x 13" cake
This delicious no-bake chocolate eclair cake is made with graham crackers, vanilla pudding, milk, whipped cream, and chocolate frosting.
Print Recipe Pin Recipe
5 from 1 vote
Leave a Review »
Ingredients
- 1 box 14oz graham crackers
- 2 3.4 ounce packages instant vanilla pudding mix
- 4 cups milk
- 1 16 ounce package frozen whipped topping, thawed
- 1 16 ounce can prepared chocolate frosting
Instructions
Line the bottom of a 9x13 inch baking pan with graham crackers. In a large bowl, combine the milk and vanilla pudding according to directions on box. Fold in the whipped topping. Spread a layer of the pudding mixture over the graham crackers. Alternate the graham cracker and pudding layers up to the top of the pan.
Cook the container of prepared frosting, uncovered in the microwave for 1 minute on half power. Pour over the top of the cake. Refrigerate for at least 12 hours before serving.
Video
posted in: Cake + Cupcakes, Christmas, Food, Football, No-Bake Desserts, Popular, Thanksgiving
37 comments
« Previous PostGrandma’s Easy Cherry Pie Filling Salad Recipe
Next Post »Spicy Cowboy Chicken Spaghetti Recipe
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
-
Amy {Mom Spark/Mom Made That!} — Reply
I’m officially drooling! Looks sooooo yummy.
-
Prohomemaker.Com — Reply
YOu could probably easily cut it in half and just do in a prepared graham cracker crust. Great and simple recipe — thanks for sharing
-
Pingback: Easy Chocolate Dessert Recipe
-
xiaoyen — Reply
I make frosting from scratch because it tastes so much better and the best part is no preservatives and additives. It does take more work and more clean up but the end result is worth it.
-
KrissyDongre — Reply
@xiaoyen, I made my own frosting too, because ALL of the frosting on the shelves have TRANS FAT in them!!!! YIKES!!! This recipe is heavenly!!!
-
Stephanie — Reply
what is your recipe for chocolate icing
-
-
gingerlyspice — Reply
I like Eclairs but never thought of it in a cake… May have to try this recipe! Thanks for sharing!
Ruth -
Pingback: 11 Foodstuffs I Want to Make | Daiquiris, Dishes, and Flowered Aprons
-
-
Mom Spark — Reply
My pleasure. 🙂
-
-
Carolyn Yarbrough — Reply
We LOVE this dessert. I’m a caterer and get requests for this all the time. We also love using the Chocolate Graham Crackers (in fact, it’s our family’s favorite). We even experimented with several different frostings and we always came back to Milk Chocolate!
-
Margaret Rutherford — Reply
I made this to take to someones party and it was not able to be cut. I just scooped it into bowls like a bowl of pudding. I was so disappointed. It was like mush….
-
-
Lori — Reply
This sounds soooooooo sinful!! Do I end with a layer of pudding or crackers before the icing???
-
Xana — Reply
I usually make this with saltine crackers and use 2 diff flavors of pudding… also very tasty
-
Lynn Lavendef — Reply
Best dessert ever. Been making this for years. I use a can of the dark frosting. Open and microwave for about 20 seconds, then spread over cake. People’s think you worked so hard on this. So easy and delicious.
-
Mom Spark — Reply
We totally agree!
-
-
Pingback: Easy Chocolate Eclair Cake Recipe
-
Sue P — Reply
I made this recipe (exactly as directed) because it souded delish which it is. I put in fridge after making for 24 hours – I still was unable to slice it – the filling does not get firm enough – I know this because it’s the same filling I use when I make cream puffs. I put in freezer for 3 hours (or a little more) before serving. It was perfect for slicing..everyone loved it! I will make again and put in freezer to firm up – it’s the only way. Enjoy!!!!
-
Lynda — Reply
Definitely freeze a couple hours before serving! It was not as firm to allow for slicing if directions are followed. I thought about cutting back a bit on the milk so the pudding would be more firm. Will try that next time. Otherwise, yummy dessert and perfect for a BBQ. Very easy to make.
-
Pingback: Eclair Cake | Mortar & Pastel
-
Nancy Tomoser Lasker — Reply
We make this with cooked chocolate pudding and layer it and end with real whipped cream. Eclair Cake: we just use graham crackers and pudding layers and whip cream topping and drizzle with Hershey’s syrup. 🙂
-
Mom Spark — Reply
Yum, yum, yum!
-
-
Debbie A — Reply
Has anyone tried to top with melted chocolate chips? I don’t want to use canned frosting, but not sure what else might work.
-
April-Ann Lewis — Reply
OH MY GOD!!! This cake is to die for!!! Forget any thoughts of dieting they go right out the window just looking at it but now that i have made this and tasted it as well, RIGHT OUT THE WINDOW AND STRAIGHT UP TO HEAVEN!!! Thats where i spent my time right after the first bite!!!! And guess what??, im going back to HEAVEN again tonight!!!! Mmmmmm!!! HEAVEN YES HERE I COME!!!! Thanks by the way!!!
-
Pingback: Easy Chocolate Eclair Cake Recipe | Mom Spark – A Trendy Blog for Moms – Mom Blogger | Vegan Oasis
-
Jen — Reply
Just made this…it’s so good and so easy – love it!! Thanks!
-
Barbara Montag — Reply
I am going to be making this – oh so yum!
Thanks for the recipe.-
Mom Spark — Reply
My pleasure!
-
-
Dennis Yannakos — Reply
Super easy and tasty! I’m in love with this cake!
-
Mom Spark — Reply
yay!
-
-
Eva — Reply
Are used French vanilla pudding and reduce the milk by half a cup came out amazing
