Chocolate Eclair Cake Recipe

Name: Chocolate Eclair Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (1 lb) box honey graham crackers; FILLING; 2 packages French vanilla instant pudding; 1 (8 ounce) container Cool Whip, thawed; 3 cups milk; CHOCOATE GLAZE; 2 ounces unsweetened chocolate; 3 tablespoons butter; 3 tablespoons milk; 2 tablespoons Karo syrup; 1 teaspoon vanilla; 1 1/2 cups powdered sugar

Servings: persons

1 (1 lb) box honey graham crackers
FILLING
2 packages French vanilla instant pudding
1 (8 ounce) container Cool Whip, thawed
3 cups milk
CHOCOATE GLAZE
2 ounces unsweetened chocolate
3 tablespoons butter
3 tablespoons milk
2 tablespoons Karo syrup
1 teaspoon vanilla
1 1/2 cups powdered sugar

1
Line buttered 9 x 12 dish with graham crackers.
2
Combine pudding mix with milk.
3
Fold in Cool Whip.
4
Pour half of the mixture over crackers.
5
Add second layer of crackers.
6
Add remaining pudding mixture.
7
Add final layer of graham crackers.
8
Over medium heat, melt chocolate glaze except for the powdered sugar.
9
Remove from heat.
10
Beat in 1-1/2 cups powdered sugar.
11
Pour over crackers.
12
Refrigerate overnight.

813

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 12 ingredients. The key ingredients include: 1 (1 lb) box honey graham crackers, FILLING, 2 packages French vanilla instant pudding, 1 (8 ounce) container Cool Whip, thawed, 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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