Chocolate Eclair Cake – a delicious recipe with Vanilla Instant Pudding, Powdered Sugar, Milk, Crackers, Chocolate Icing. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["You will need a 9x13 pan.", "Mix pudding with milk and powdered sugar (1 cup or less).", "Fold in cool whip.", "Completely line 9x13 pan bottom with graham crackers.", "Then layer half of the cream mixture, another layer of graham crackers, and another layer of cream (the rest of it).", "Top with a layer of graham crackers and spread the top with icing (it's best to warm the icing first and pour it over).", "Keep in refrigerator (if there is any left).", "*DO NOT USE WHOLE BOX OF GRAHAM CRACKERS. It will dry out the moistness of the ""cake"". This recipe uses about 1/2 the box, not whole box.", "READ THE REVIEWS for ways to tweak this recipe. There are some amazing ways people have been making this cake (some for years) listed there!"]
893
kcal
Calories
37
g
Fat
96
g
Carbs
13
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 boxes Vanilla Instant Pudding (3 3/4), 3/4 cups Powdered Sugar, 2 cups Milk, 1 container Cool Whip (Large 12 Oz Tub), 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.
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