Chocolate Eclair Cake

Chocolate frosting covering a graham cracker resting on a creamy vanilla filling with more layers of graham crackers on a white plate with a fork in the background.

Lucious layers of a creamy vanilla pudding mixture complement graham crackers and a coating of chocolate frosting on top to create this Chocolate Eclair Cake.

Course Dessert

Cuisine American

Keyword Chocolate Eclair Cake

Prep Time 20

Chill Time 4

Total Time 4 20

Servings pieces

Calories 349kcal

Author Jennifer Osterholt

Ingredients

7 ounces instant vanilla pudding 2 small boxes
3 cups milk
16 ounce box graham crackers
16 ounces whipped topping defrosted
16 ounces chocolate fudge frosting

Instructions

In a medium sized mixing bowl whisk together vanilla pudding and milk.
7 ounces instant vanilla pudding, 3 cups milk
Fold in whipped topping until well blended.
16 ounces whipped topping
Break graham crackers into square pieces to make serving easier. Put a layer of graham crackers in the bottom of a 9 x 13" dish.
16 ounce box graham crackers
Pour half of the pudding mixture over top. Then add another layer of graham crackers. Layer more of the pudding mixture and finish with the top layer being graham crackers.
Open frosting and remove foil covering. Microwave for 30 seconds, stir with a butter knife. Continue to microwave as needed for :15 intervals until almost melting. Pour on top of the graham crackers evenly.
16 ounces chocolate fudge frosting
Refrigerate for 8 hours and then serve. Best made the day before. Refrigerate leftovers.

Nutrition