Chocolate Eclair Cake

Chocolate Eclair Cake

169 Reviews 12 Pics
  • Prep

    15 m
  • Cook

    1 m
  • Ready In

    12 h 20 m
mspms
Recipe by  mspms

“My favorite person in the world, my second mom Patty, gave me this easy and delicious recipe. Its the best.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 - 9x13 inch pan

Directions

  1. 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.

Share It

Reviews (169)

Rate This Recipe
TGRUNDY
57

TGRUNDY

Instead of using frosting I used Hot Fudge sauce! OOOhhh so much better!!

GodivaGirl
55

GodivaGirl

Nice and light dessert . Although I used the ingredients for this recipe I did make modifications for prep, serving size and refrigeration time. I halved recipe, used a standard sized loaf pan. Using kitchen shears, I did cut some of the graham crackers to fit the pan. I dipped the graham crackers into milk before placing in the pan to soften up slightly. I did not put the chocolate on the dessert until after it set up. Instead of refrigerating for 4-24 hours, I froze for 2 hours. Drizzled chocolate sauce upon serving. I used french vanilla pudding, next time I will use cheesecake flavor. I think I will also add a cooled layer of chocolate upon the second graham cracker layer, then refrigerate until firm, then add the next layer of pudding and top layer of graham cracker.

Butterfly Flutterby
51

Butterfly Flutterby

Maybe it's me but this seemed like a lot of cool whip. Don't get me wrong, it was tasy, but my mouth felt way too full of cool whip. I think that 8 oz would have suited better. Thank you :)

More Reviews

Similar Recipes

Chocolate Eclair Dessert
(1,049)

Chocolate Eclair Dessert

Eclair Cake
(768)

Eclair Cake

Chocolate Eclair Cake
(371)

Chocolate Eclair Cake

Best Moist Chocolate Cake
(308)

Best Moist Chocolate Cake

Karen A's Chocolate Dump Cake
(115)

Karen A's Chocolate Dump Cake

Eclair Cake with Chocolate Ganache
(68)

Eclair Cake with Chocolate Ganache

Nutrition

Amount Per Serving (24 total)

  • Calories
  • 265 cal
  • 13%
  • Fat
  • 10.8 g
  • 17%
  • Carbs
  • 40.3 g
  • 13%
  • Protein
  • 3.1 g
  • 6%
  • Cholesterol
  • 3 mg
  • 1%
  • Sodium
  • 287 mg
  • 11%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Chocolate Eclair Dessert

>

next recipe:

Best Moist Chocolate Cake