Chocolate Eclair Cake

Chocolate Eclair Cake

Chocolate Eclair Cake

I have to admit, I love trying new dinner recipes, but when it comes to baking sweets and treats, I’m just not very adventurous. Even when we have a family get-together, I’m the first person to volunteer to bring an appetizer, or a vegetable side dish, or even a fancy salad. But when someone asks me to bring a dessert, I’m a little lost.

This recipe for chocolate eclair cake is going to be my new, favorite, go-to recipe though! It’s quick, it’s easy to make and it tastes AMAZING! And best of all, you don’t even have to bake it! It tastes just like a chocolate eclair (and who doesn’t love chocolate eclairs!?) but in the form of a cake. And it has gorgeous, creamy, and delicious layers. Mmmmm… Are you drooling yet? Because I sure am!

I remember when I was a kid, every once in a while, my mom would buy us chocolate eclairs as a special treat. It wasn’t very often, but when she did, we were so excited! My sister and I would suck out the cream and lick off the chocolate glaze. I’m sure we ate the pastry too, but it was all about that dreamy filling…

Ingredients:

  • 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. butter
  • 3 Tbsp. milk
  • 3 Tbsp. cocoa
  • 1 cup powdered sugar

Directions:

  1. Blend milk and vanilla pudding packets for about 2 minutes. Fold in Cool Whip.
  2. 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.
  3. Pour half of pudding/cool whip mixture on top and level.
  4. Put another layer of graham crackers to cover the entire surface. Cut and shape crackers accordingly.
  5. Put the second half of pudding/cool whip mixture on top and level.
  6. 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!

ENJOY!

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