Chocolate Eclair Cake Recipe

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Delicious no-bake Chocolate Eclair Cake with layers of graham crackers, creamy pudding, and rich chocolate frosting, served on a white plate.

Try our yummy Chocolate Eclair Cake! It’s a no-bake cake, great for warm days. It has layers of crackers, pudding, and Cool Whip. If you like this, you might also want to check out our Caramel Apple Eclair Cake. It’s a fun twist on the eclair cake.

And if you love chocolate, don’t miss our Dark Chocolate Tiramisu. It’s super tasty!

Ingredients List:

  • 2 small boxes of vanilla instant pudding (3.4 ounces each)
  • 3 1/2 cups whole milk
  • 8 ounces Cool Whip (thawed)
  • 21 whole graham crackers
  • 16 ounces dark chocolate frosting

How to Make Chocolate Eclair Cake:

1. Prepare the Pudding Mixture:

  • In a large bowl, whisk together the vanilla instant pudding and milk until smooth.
  • Gently fold in the thawed Cool Whip until well combined.

2. Layering the Base:

  • Line the bottom of a 9 x 13-inch baking pan with 7 whole graham crackers.
  • Evenly pour and spread half of the prepared pudding mixture over the graham crackers.

3. Second Layer:

  • Place another layer of graham crackers on top of the pudding layer.
  • Pour and spread the remaining pudding mixture over these graham crackers.

4. Final Graham Layer:

  • Add one last layer of graham crackers on top.

5. Preparing the Frosting:

  • Remove the foil cover from the chocolate frosting container.
  • Heat the frosting in the microwave for about 30 seconds. Stir with a knife. The goal is to soften the frosting for easy spreading, not to melt it completely.

6. Frosting the Cake:

  • Carefully spread the softened chocolate frosting over the top layer of graham crackers, ensuring an even coverage.

7. Refrigeration:

  • Place the cake in the refrigerator and let it set for at least 8 hours, preferably overnight. This allows the flavors to meld and the cake to achieve the perfect consistency.

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