Chocolate Eclair Cake is one of my favorite summer desserts. With creamy pudding and Cool Whip, chocolate and graham crackers, it’s quick and easy to make and there’s no baking involved. No hot ovens or hours in the kitchen. It takes about 10 minutes to put together and then time to chill. I usually make it the night before and chill overnight. This is my go-to summer dessert recipe and everyone asks me for the recipe.
The only problem with this dessert? It’s so hard to stop after one piece!
(Scroll down for the full recipe)
Here’s what you’ll need:
- 2 (3 oz) packages of instant vanilla pudding
- 3 cups milk
- 1 (8 oz) Cool Whip, thawed
- 1 box of graham crackers
- container of milk chocolate frosting
Pull out a 13x9x2″ baking pan and line it with a row of graham crackers. Like this:
In a bowl, whisk the milk and 2 packages of vanilla pudding together until well blended.
Add the whole container of Cool Whip.
And gently fold it in.
Spread half of the Cool Whip pudding mixture over the graham crackers in the pan.
Top with another layer of graham crackers.
Spread the rest of the Cool Whip mixture over that.
Top with one last layer of graham crackers. If they don’t line up perfectly, it’s ok – it won’t be noticed. (See how some of mine broke?)
Now open the container of frosting and take off the foil seal.
Pop it in the microwave for about 20-40 seconds, depending on the power of your microwave. My microwave is 1300 watts and about 20 seconds works for me. You want to be able to pour the frosting, but not have it completely melted. Almost a glaze-consistency, but not quite. I would start at 20 seconds, then stir, and zap again as needed. If you do heat it for too long, it’s ok – your dessert isn’t ruined, it just might not look quite as nice. (Believe me, I’ve done it before.)
Stir the frosting. It should look like this:
Now pour it and smooth over the dessert.
Now cover and chill for at least a couple hours. I usually make this the night before, cover, and then pull it out when I need it.
Now try having just one piece! It won’t last long, trust me.
— Erika Bragdon (@Erika105) June 21, 2012