Chocolate Eclair Cake168 Reviews
- Prep: 15 min
- Cook: 1 min
- Ready In: 12 hr 20 min
“My favorite person in the world, my second mom Patty, gave me this easy and delicious recipe. Its the best.” - by mspms
Original recipe yields 1 - 9x13 inch pan
- 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.
Amount Per Serving (24 total)
- 265 cal
- 10.8 g
- 40.3 g
Based on a 2,000 calorie diet
Reviews (168)Rate This Recipe
"Instead of using frosting I used Hot Fudge sauce! OOOhhh so much better!!..." See more"
"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 ..." See morekitchen 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."
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