Name: Chocolate Eclair Cake
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 12
Cuisine: American
Ingredients: 2 boxes instant vanilla pudding mix (3.4 ounces each); 1 pound graham crackers; 1 pound chocolate frosting; 8 ounces thawed Cool Whip; 3 cups whole milk

If you’re looking for an extra-special cake to prepare for someone’s birthday or for Valentine’s Day, an anniversary, baby shower, or other occasion, take a closer look at this easy, delicious chocolate éclair cake. It’s like a cross between a chocolate éclair and Boston crème pie. It’s also no-bake so you don’t even have to put the oven on to make this fantastic treat.

This tasty dessert is also great for potluck dinners and the holidays. In fact, it’s great for any occasion and if you like chocolate you’re going to love it. Now it’s not exactly like an éclair filling because it’s a combination of pudding and Cool Whip rather than whipped cream, but that works so well with the chocolate topping. All you need to make it is five ingredients, so this is a recipe even newbie home bakers can whip up with ease. And as for the flavor – you won’t get any complaints!

This is a completely foolproof dessert and not only that but it’s really impressive too. You don’t have to tell anyone it only calls for five different ingredients or that it’s a no-bake cake which is a breeze to prepare. Let them think it took you hours! Regardless of the occasion, everyone is going to love this tasty chocolate éclair cake which boasts chocolate and vanilla flavors and a rich creamy filling.

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Why You’ll Love the Recipe ?

This cake is so easy to make, you only need 5 ingredients and there’s no cooking involved. What’s not to love? Oh, and it tastes incredible as well.

How to Serve It ?

Serve the cake chilled, perhaps paired with your favorite kind of coffee or with an alcoholic drink if you’re celebrating something.

Can You Make It Ahead?

Yes you can, as long as you keep it refrigerated.

Storage Instructions :

The cake will keep for several days in the fridge if you cover it with plastic wrap.

INGREDIENTS:

2 boxes instant vanilla pudding mix (3.4 ounces each)
1 pound graham crackers
1 pound chocolate frosting
8 ounces thawed Cool Whip
3 cups whole milk

How To Make Chocolate Eclair Cake :

Step 1. Whisk the milk and instant pudding in a bowl.

Step 2. Fold in the Cool Whip and then set to one side.

Step 3. Arrange a layer of graham crackers in a 13×9-inch baking dish.

Step 4. You might need to break some of them so the whole base of the dish is covered.

Step 5. Spoon about half of the pudding mixture over the graham crackers and smooth it with a spatula.

Step 6. Add another layer of graham crackers and then the rest of the pudding mixture.

Step 7. Finish with a final layer of graham crackers on top.

Step 8. Cover with plastic wrap and put the dessert in the fridge for 30 minutes at least.

Step 9. Take the lid off the frosting and discard the foil top.

Step 10. Microwave for 15 seconds, stir, and microwave for another 5 or 10 seconds or until spreadable.

Step 11. Pour the frosting over the cake and even it out using a spatula.

Step 12. Put the plastic wrap back on and refrigerate overnight or for a minimum of 6 hours.

Step 13. The longer you refrigerate the cake, the softer the graham crackers will become.

Enjoy