Go Back
Camelia

Chocolate Eclair Cake

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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12
Course: Dessert
Calories: 472
Ingredients Method Notes

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

Method
 

  1. Whisk the milk and instant pudding in a bowl.
  2. Fold in the Cool Whip and then set to one side.
  3. Arrange a layer of graham crackers in a 13x9-inch baking dish.
  4. You might need to break some of them so the whole base of the dish is covered.
  5. Spoon about half of the pudding mixture over the graham crackers and smooth it with a spatula.
  6. Add another layer of graham crackers and then the rest of the pudding mixture.
  7. Finish with a final layer of graham crackers on top.
  8. Cover with plastic wrap and put the dessert in the fridge for 30 minutes at least.
  9. Take the lid off the frosting and discard the foil top.
  10. Microwave for 15 seconds, stir, and microwave for another 5 or 10 seconds or until spreadable.
  11. Pour the frosting over the cake and even it out using a spatula.
  12. Put the plastic wrap back on and refrigerate overnight or for a minimum of 6 hours.
  13. The longer you refrigerate the cake, the softer the graham crackers will become.

Notes

Variations and Substitutions:
You might want to have one layer of vanilla pudding and then another layer of white chocolate or cheesecake flavor pudding to change things up a bit. You must use instant pudding for this recipe though, not the regular kind you have to cook because it won’t work. You can also try making it with chocolate or cinnamon graham crackers.