The greatest is this chocolate éclair cake! Patty, my second mother and my absolute favorite person on earth, gave me this simple but wonderful recipe.
| Prep Time: | 15 mins |
| Cook Time: | 0 mins |
| Additional Time: | 12 hrs |
| Total Time: | 12 hrs 15 mins |
| Servings: | 24 |
| Yield: | 1 (9×13-inch) cake |
Ingredients
- 1 (16 ounce) package graham crackers
- 4 cups milk
- 2 (3.5 ounce) packages instant vanilla pudding mix
- 1 (16 ounce) package frozen whipped topping, thawed
- 1 (16 ounce) package prepared chocolate frosting
Instructions
- Line the bottom of a 9×13-inch baking dish with a single layer of graham crackers.
- Combine milk and vanilla pudding in a large bowl; whisk briskly for 2 minutes. Fold in whipped topping until combined.
- Spread 1/2 of the pudding mixture over graham crackers in the pan. Top with a single layer of graham crackers. Cover with remaining pudding mixture, then top with another layer of graham crackers.
- Cook the uncovered container of prepared frosting in the microwave on half power for 1 minute. Pour over the top of cake; spread evenly to the edges. Refrigerate cake for at least 12 hours before serving.
Nutrition Facts
| Calories | 265 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 3 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 6 g |
| Sodium | 287 mg |
| Sugars | 29 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
We loved this cake. I added a teaspoon of vanilla to boost the flavor. Really good desert.
Instead of two packages vanilla pudding, I do one layer of vanilla and one layer of chocolate. Everyone LOVES this dessert!
Been making this for decades. Here’s some important changes. 1. Most important: 12 hours is not enough. 1 day is OK, but best at 2-3 days, which softens the crackers. 2. DEFINITELY French Vanilla pudding. 3. Only 3C milk. 4. Only 9 oz of whipped topping (just use Cool Whip tub). Less topping and milk make the consistency just right. 5. All layers regular or honey is classic and wonderful, but consider using a mix of choc graham crackers. Have tried all different mixes of regular and choc, and like a middle layer of choc crackers the best. 6. Here’s the original recipe for the frosting. Not as easy, but still simple, and an absolutely PERFECT match for an actual eclair, with a deeper richer choc flavor than frosting. Melt 2 oz unsweetened choc, 3 T butter and 3 T milk together. Add 2 T white corn syrup, 1.5 tsp vanilla, 1.5 C powdered sugar. Beat and spread immediately (sets up fast).
Yum I added dark chocolate sauce. Will make again
I made this and topped with ganache! those who love pudding and whipped cream desserts love it. (I myself am not a fan of pudding desserts). Oh, and i also added a layer of sour jerry preserves to it. Hubby gobbled it up.
We used Bakers 100% Cocoa Unsweetened Chocolate for the melted chocolate for a more homemade taste. We also used Instant French Vanilla Pudding instead of generic vanilla pudding. We also used 3 1/2 cups of milk instead of the 3 on the back of the box for a less thick but richer texture and taste. We also used cool whip instead of the frozen whipped topping for a better taste in our opinion
I only gave this 4 stars because it is much better with French Vanilla Instant pudding. Otherwise, this is a perfect recipe. OH! It’s SO good!
I have made this cake many, many times and everyone absolutely loves it!! So easy to make and it is so delicious!!
This is my favorite dessert recipe. It is great with banana instant pudding. I have also used chocolate graham crackers with vanilla pudding. Add crushed candy canes at Christmas time.
This is good, as is, but to take it over the top, make one layer chocolate pudding (with the whipped topping) and blend 4 to 8 oz cream cheese into the vanilla pudding (with whipped topping) layer. Then, instead of nasty canned frosting, top with chocolate ganache. More effort, but so worth it! I’ve been making it this way for 40 years, and everyone loves it.
Excellent and oh so easy. We have experimented with chocolate pudding and pecan frosting. Next time we double the graham crackers
I make this cake with french vanilla pudding (2 boxes) and 3 1/2 cups of cream I prefer Land of Lakes but half and half works also. Makes it taste like the real deal. Make sure to use chocolate fudge frosting.
Spoiler alert, I made one change! I hate canned frosting so made my own ganache (very easy) , it was soooooo yummy! DH loved it!
I read some of the reviews and adjusted my ingredients as follows: 3 cups milk, 8oz whipped cream, 8×8 glass dish. I used french vanilla pudding and milk choc frosting. It came out great! Next time I’m going to try cinnamon graham crackers. It’s not going to look like the photos, but it will taste great.
Taste is worth the 4 stars, It was very messy looking, but taste was quite good, not sure how they got the layers looking that good in the picture. We did chill before adding another layer, and it was still messy. But everyone loved the flavor.
I followed the ingredients and how to make it. It’s a runny mess.
Huge hit. Super simple. Yummy!!!
Many years a favorite. My grown children still ask for despite scratch favoite desserts they enjoy
I was disappointed that my cake didn’t set like the picture shows . Except for halfing the recipe, I followed it exactly. I wouldn’t make this for company.
Easy…… Big hit with my church Life Group! Simply Simple & Scrumptious!
Couldn’t have been easier. Doesn’t taste exactly like an eclair, but comes close. It has a delightful flavor and is a cool dessert for the summer!