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A spoon in a chocolate eclair cake

Chocolate Eclair Cake

Course Dessert
Cuisine American
Chocolate Eclair Cake has layers of creamy vanilla pudding, graham crackers and chocolate icing. This easy icebox cake is a classic no bake dessert that you can’t help but love!
Prep Time 15 mins
Cook Time 8 hrs
Total Time 8 hrs 15 mins
Servings 16 Servings

Ingredients

  • 1 box graham crackers 3 sleeves of graham crackers
  • 7 ounces instant vanilla pudding mix 2 3.5 ounce boxes pudding
  • 3 cups cold milk
  • 8 ounces frozen whipped topping, thawed COOL WHIP Whipped Topping works well

Chocolate Topping

  • 1 cup semi-sweet chocolate chips
  • 3/4 cup heavy cream
  • 2 tablespoons light corn syrup
  • 1 teaspoon vanilla extract

Instructions

  • Place instant vanilla pudding mix and milk into a large bowl.  Using a mixer or whisk, mix well to combine. Fold in the thawed whipped topping. 
  • Cover the bottom of a 9X13 inch baking dish with graham crackers. Break them as necessary to completely cover the bottom. Each layer should use about 1 sleeve of graham crackers. Spread half of the pudding mixture evenly over this layer of graham crackers.
  • Use another sleeve of graham crackers to create a second layer. Spread the remaining pudding mixture evenly over this layer of graham crackers. Use the last sleeve of graham crackers to cover the pudding mixture.
  • Place chocolate chips, heavy cream, corn syrup, and vanilla into a medium sized microwave-safe bowl. Microwave for 1 minute, then stir. Continue cooking for 30 seconds at a time, stirring after each interval.  Once you are able to stir it to a smooth consistency, allow to cool for a few minutes. After cooling slightly pour the chocolate mixture over the eclair cake.  Smooth chocolate with a spatula. 
  • Cover the cake with foil or plastic wrap and place it in the refrigerator. Chill for at least 8 hours, though overnight is prefered.

Notes

Variation
Prepare using Vanilla Flavor Fat Free Sugar Free Instant Pudding, fat-free milk and COOL WHIP LITE Whipped Topping.
Cover this chocolate eclair cake and store it in the fridge for up to 5 days. Or, you may freeze it for up to 2 months.  Allow it to thaw overnight in the fridge before serving. 

Nutrition

Calories: 316kcal | Carbohydrates: 45g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 284mg | Potassium: 196mg | Fiber: 2g | Sugar: 27g | Vitamin A: 269IU | Vitamin C: 1mg | Calcium: 102mg | Iron: 2mg
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