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Living Well Mom

I help moms with simple, natural ways to look after their families. Find recipes, fun stuff for kids, and simple DIY ideas. Plus natural solutions made easy peasy!

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Chocolate Eclair Cake Dessert

By Erika in Desserts

chocolate summerThis post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Jump to Recipe

With creamy pudding and whipped topping, chocolate, and graham crackers, Chocolate Eclair Cake is quick and easy to make and easily one of our favorite summer desserts. There’s no baking required, and it takes about 10 minutes to put together, plus chill time.

chocolate eclair cake slice on a green plate this idea now...

Chocolate Eclair Cake is my go-to summer dessert recipe, and everyone asks me for the recipe.

The only problem with this delicious dessert? It’s so hard to stop after one piece!

chocolate eclair cake with text

How to Make Chocolate Eclair Cake

  • 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

 

ingredients for chocolate eclair cake - graham crackers, cool whip, pudding

Pull out a 13x9x2″ baking pan and line it with a row of graham crackers. Like this:

graham crackers laid out in baking pan

In a bowl, whisk the milk and 2 packages of vanilla pudding together until well blended.

whisking vanilla pudding mix in bowl with milk

Add the whole container of Cool Whip.

stirring whipped cream into vanilla pudding

And gently fold it in.

instant vanilla pudding in a bowl

Spread half of the Cool Whip pudding mixture over the graham crackers in the pan.

spreading vanilla pudding over graham crackers in baking pan

Top with another layer of graham crackers.

graham crackers over vanilla pudding in pan

Spread the rest of the Cool Whip mixture over that.

layout of printable recipe binder pages

vanilla pudding in a baking pan

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:

chocolate frosting with a whisk

Now pour it and smooth over the dessert.

spreading chocolate frosting over graham crackers for chocolate eclair cake

Now cover and chill for at least a couple hours. I usually make Chocolate Eclair Cake the night before and it’s ready whenever we need it the next day.

See? Easy!

chocolate frosting for eclair cake

Now try having just one piece of this tasty Chocolate Eclair Cake dessert! It won’t last long.

slice of chocolate eclair cake on green plate

Print

Chocolate Eclair Cake

This easy no-bake dessert consists of graham crackers, creamy pudding and whipped topping and chocolate frosting. Chocolate Eclair Cake is a favorite summer recipe and only takes about 10 minutes to put together.
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  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Yield: 18-24 pieces 1x

Ingredients

Scale
  • 2 (3 oz) packages of instant vanilla pudding
  • 3 cups milk
  • 1 (8 oz) Cool Whip, thawed
  • 1 box of graham crackers
  • a container of milk chocolate frosting

Instructions

  1. Line a 13x9x2″ baking dish with graham crackers in a single layer.
  2. Whisk the milk and vanilla pudding together until well blended. Gently fold in the Cool Whip. Spread half the Cool Whip mixture over the graham crackers in the dish. Add another layer of graham crackers. Spread the remaining Cool Whip mixture over. Now top with one last layer of graham crackers.
  3. Remove the foil and cover from the frosting and microwave for 20-40 seconds until not quite melted – to an almost-glaze-consistency. Start at 20 seconds and stir, re-heating as needed.
  4. Stir, then pour the frosting over the last graham cracker layer.
  5. Cover and chill until set, usually a couple of hours or overnight.
  6. Store in the refrigerator.

collection of photos for chocolate eclair cake recipe

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    Filed Under: Desserts, Recipes Tagged With: chocolate, summerPublished on June 21, 2012

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    About Erika

    Erika Bragdon is a flower essence practitioner and a second-generation homeschooling mom with 3 kids at home and 1 in college. She enjoys her chickens, goats, and gardening on a small farm in New Hampshire, and is passionate about sharing flower essences and more ways to renew body, mind, and soul with moms.

    Comments

    1. Mara says

      June 21, 2012 at 10:18 am

      That looks great! I wonder how i could make that with other ingredients (i dont think i can find yours here!)

      Reply
    2. LeeAnn says

      June 21, 2012 at 9:11 pm

      Yum! This looks absolutely delicious and sooo easy to make! I think I will make this over the weekend. Thank you so much for sharing!

      Reply
    3. Mary Dailey says

      June 22, 2012 at 8:01 am

      I’m going to make this for a big get together Saturday night! It is so easy and yet looks so elegant!

      Reply
    4. Sherry Compton says

      June 22, 2012 at 7:32 pm

      So easy and looks delicious! Thanks. I’m always looking for great tasting desserts with basic ingredients.

      Reply
    5. Brn2lisn says

      June 23, 2012 at 5:38 pm

      WOW what an easy idea — love it

      Reply
    6. ang says

      July 23, 2012 at 10:43 am

      ooh! my husband would LOVE this! 🙂

      Reply
    7. Julie Cochrane says

      August 29, 2012 at 12:05 pm

      Hi there, I’m attempting to make this now and the milk and pudding mixture is a big soupy mess. Am i supposed to make the pudding on the stove first??? Thanks.

      Reply
      • Erika says

        August 29, 2012 at 12:27 pm

        Did you use cook-and-serve pudding? It needs to be instant or it won’t thicken up properly.

        Reply
        • Julie Cochrane says

          August 29, 2012 at 1:29 pm

          Thanks Erika. I realized my mistake after buying my second round of pudding. It’s turning out great.

          Reply
      • Julie Cochrane says

        August 29, 2012 at 1:28 pm

        I just realized there is a difference in types of pudding- instand vs. non instant. Never used pudding before. It’s turning out great second time around. Kids are enjoying licking the bowl of pudding and cool whip.

        Reply

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