This Chocolate Eclair Cake is super quick and easy to make but is a crowd-pleasing, show-stopping, all-time favorite dessert! This Chocolate Éclair Cake features layers of graham crackers, mega creamy filling made with vanilla pudding and homemade whipped cream, all topped with a luscious chocolate glaze. It is best made the day before for an easy, stress-free, dessert!
I had all sorts of recipes I was excited to share with you all before Christmas but I just got out of the hospital for a kidney infection (extra serious because I had a kidney transplant). I am doing great now, it just means my hospital time cut into my recipe time and now I only have time for 1-2 recipes before Christmas, so I pick this CHOCOLATE ÉCLAIR CAKE!
HOW DO YOU MAKE CHOCOLATE ECLAIR CAKE?
- 2 (3.4 oz) packages Vanilla Instant Pudding mix, dry
- 3½ cups whole milk
- 12 oz. cool whip
- 2 (14.4) oz packages graham crackers
– FROSTING –
- 3 Tbsp. butter3 Tbsp. milk
- 3 Tbsp. cocoa
- 1 cup powdered sugar
Blend milk and vanilla pudding packets for about 2 minutes. Fold in Cool Whip.
In a 9×13 pan, Layer graham crackers to cover the entire bottom of the pan. You may need to cut and shape the crackers to fit nicely.
Pour half of pudding/cool whip mixture on top and level.
Put another layer of graham crackers to cover the entire surface. Cut and shape crackers accordingly.
Put the second half of the pudding/cool whip mixture on top and level.
Put the final layer of graham crackers on top with the bumpy side down. This will help the top look more smooth when you go to put the frosting on top. Once again, cut and shape crackers accordingly to avoid pits and cracks.
FOR THE FROSTING: Microwave butter and milk just enough so that they are melted together. You do not need to boil it. Add cocoa and powdered sugar and blend together. This will be a runnier frosting/glaze. Pour over top of graham crackers and smooth out nicely. (**I usually double the frosting recipe)
Refrigerate overnight and Dig in!