Chocolate Eclair Cake Recipe

Name: Chocolate Eclair Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 2 box Instant French Vanilla Pudding; 3 cup Milk; 8 oz Cool Whip; 1 box Graham Crackers; 1 1/2 cup Sugar; 6 tbsp Cocoa; 3 tbsp Milk; 2 tsp White Karo Syrup; 2 tsp Vanilla Extract; 1 tbsp Oil; 3 tbsp Butter, softened

Servings: persons

2 box Instant French Vanilla Pudding
3 cup Milk
8 oz Cool Whip
1 box Graham Crackers
1 1/2 cup Sugar
6 tbsp Cocoa
3 tbsp Milk
2 tsp White Karo Syrup
2 tsp Vanilla Extract
1 tbsp Oil
3 tbsp Butter, softened

1
For cake: Mix the first three ingredients until thick
2
Place one layer of crackers in 9x13 dish.
3
Spread half of pudding mixture on crackers.
4
Place another layer of crackers on top of the pudding mixture.
5
Spread rest of pudding on crackers and place on last layer of crackers on top.
6
Put dish in refrigerator over night.
7
Do not put icing on until following day.
8
For icing: Mix all ingredients together.
9
After icing the top layer of crackers, place dish back into refrigerator for up to an hour.

No nutrition data on file — estimate from the ingredient list.

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 11 ingredients. The key ingredients include: 2 box Instant French Vanilla Pudding, 3 cup Milk, 8 oz Cool Whip, 1 box Graham Crackers, 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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