Chocolate Eclair Cake Recipe

Introduction

Chocolate Eclair Cake is a no-bake dessert that combines layers of creamy vanilla pudding, fluffy whipped topping, graham crackers, and smooth chocolate frosting. This easy-to-make treat is perfect for gatherings or a simple weeknight indulgence.

Ingredients

• 2 (3.4 oz) boxes of vanilla or French vanilla instant pudding mix
• 1 box graham crackers
• 1 (16 oz) container Cool Whip
• 3 cups milk
• 1 (16 oz) container chocolate frosting

Instructions

1. Step 1: In a medium bowl, whisk together the instant pudding mix and milk until the mixture begins to thicken. Using an electric mixer can speed this process, but whisking by hand works well too.
2. Step 2: Gently fold the entire container of Cool Whip into the pudding mixture until fully combined.
3. Step 3: Line the bottom of a 9 x 13-inch baking dish with a layer of graham crackers. Break them along the perforated lines as needed to fill any gaps.
4. Step 4: Spread half of the pudding mixture evenly over the graham cracker layer.
5. Step 5: Add another layer of graham crackers on top of the pudding, then spread the remaining pudding mixture over them.
6. Step 6: Finish with a final layer of graham crackers.
7. Step 7: Remove the plastic lid and foil seal from the chocolate frosting. Warm the frosting in the microwave for 30 to 60 seconds, until melted and pourable.
8. Step 8: Pour the melted frosting evenly over the top layer of graham crackers, smoothing with the back of a spoon if necessary.
9. Step 9: Cover the dish and refrigerate for at least two hours, or overnight for best results.
10. Step 10: Serve chilled and enjoy your delicious Chocolate Eclair Cake.

Tips & Variations

• For an added crunch, sprinkle chopped nuts between the layers or on top of the frosting.
• Use homemade whipped cream instead of Cool Whip for a fresher taste.
• Substitute chocolate pudding for a richer chocolate flavor throughout the layers.
• If you prefer a thinner cake, use a smaller baking dish or adjust the number of graham cracker layers accordingly.

Storage

Store Chocolate Eclair Cake covered in the refrigerator for up to 3 days. The graham crackers will soften over time, making the cake even creamier. To serve, slice and enjoy cold straight from the fridge. Avoid freezing, as the texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, making the cake a day in advance allows the flavors to meld and the graham crackers to soften perfectly, resulting in a more delicious dessert.

What can I use if I don’t have Cool Whip?

You can substitute homemade whipped cream by whipping heavy cream with a bit of sugar until stiff peaks form. This will create a light and fluffy texture similar to Cool Whip.

Chocolate Eclair Cake Recipe

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★★★★★

4.5 from 108 reviews

• Author: Simon
• Total Time: 2 hours 15 minutes (including chilling time)
• Yield: 12 servings 1x

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Description

This Chocolate Eclair Cake is an easy no-bake dessert featuring layers of creamy vanilla pudding, fluffy Cool Whip, crunchy graham crackers, and rich chocolate frosting. Perfectly chilled, it mimics the flavors of a classic chocolate eclair in a convenient layered cake form, making it a crowd-pleaser for any occasion.

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Ingredients

Scale 1x2x3x

Filling

• 2 boxes (3.4 oz each) Vanilla or French Vanilla instant pudding mix
• 3 cups Milk
• 1 container (16 oz) Cool Whip, thawed

Layers

• 1 box Graham crackers

Topping

• 1 container (16 oz) Chocolate frosting

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Instructions

1. Prepare the pudding mixture: In a medium-sized bowl, combine the two boxes of instant vanilla pudding mix with 3 cups of milk. Whisk together until the mixture begins to thicken, using an electric mixer for faster results or a hand whisk for a more manual approach.
2. Fold in Cool Whip: Gently fold the entire 16 oz container of thawed Cool Whip into the thickened pudding mixture until well blended and smooth.
3. Layer graham crackers: Line the bottom of a 9 x 13-inch baking dish with a layer of graham crackers. Break the crackers along their perforations as needed to cover the surface completely, filling any gaps.
4. Add first pudding layer: Spoon half of the pudding and Cool Whip mixture evenly over the graham crackers, spreading it out into a uniform layer.
5. Second graham cracker layer: Place another full layer of graham crackers over the pudding mixture.
6. Add second pudding layer: Spread the remaining half of the pudding mixture over the second graham cracker layer evenly.
7. Final graham cracker layer: Top with a third and final layer of graham crackers, covering the pudding completely.
8. Melt the frosting: Remove the plastic lid and foil seal from the chocolate frosting container. Microwave the frosting for 30 to 60 seconds or until it is melted enough to pour easily.
9. Spread frosting topping: Pour the melted chocolate frosting evenly over the final graham cracker layer. Use the back of a spoon to gently smooth out the frosting to cover the entire surface.
10. Chill the cake: Cover the baking dish with plastic wrap or foil and refrigerate the cake for at least two hours, or up to overnight, allowing the flavors to meld and the graham crackers to soften.
11. Serve and enjoy: Remove from the fridge, slice into portions, and serve this rich, creamy chocolate eclair cake chilled.

Notes

• Using an electric mixer to combine pudding and milk speeds up thickening but is optional.
• Allowing the cake to chill overnight enhances the texture and flavor.
• If you prefer a thicker frosting layer, you can melt frosting longer or add an additional half container.
• Graham crackers absorb moisture and soften during chilling, imitating the texture of an eclair shell.
• This dessert should be stored in the refrigerator and consumed within 3-4 days for optimal freshness.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Keywords: Chocolate Eclair Cake, no-bake dessert, graham cracker cake, instant pudding dessert, easy chocolate dessert