Chocolate Eclair Cake Recipe

Name: Chocolate Eclair Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Graham crackers; 2 sm. pkgs. instant vanilla pudding; 2-1/2 c. milk; 8-oz. Cool Whip; 1-1/2 c. powdered sugar; 2 Tbsp. soft butter; 3 Tbsp. milk; 2 Tbsp. light Karo syrup; 2 1-oz. envelopes unsweetened chocolate, melted; 1 Tbsp. vanilla

Servings: persons

Graham crackers
2 sm. pkgs. instant vanilla pudding
2-1/2 c. milk
8-oz. Cool Whip
1-1/2 c. powdered sugar
2 Tbsp. soft butter
3 Tbsp. milk
2 Tbsp. light Karo syrup
2 1-oz. envelopes unsweetened chocolate, melted
1 Tbsp. vanilla

1
Cover bottom of a 9 x 13 inch pan with a single layer of graham crackers.
2
Mix together 2 small packages of instant vanilla pudding and milk, stir well and add Cool Whip.
3
Spread half of pudding mixture over graham crackers in pan.
4
Add another layer of graham crackers, then remaining pudding.
5
Add another layer of graham crackers.
6
Prepare frosting by mixing together powdered sugar, butter, milk, Karo syrup, melted chocolate, and vanilla. Frost cake and refrigerate 24 hours.

612

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Graham crackers, 2 sm. pkgs. instant vanilla pudding, 2-1/2 c. milk, 8-oz. Cool Whip, and more.

Yes, Chocolate Eclair Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Eclair Cake

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