Jan's Chocolate Eclair Cake Recipe

Name: Jan's Chocolate Eclair Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 graham crackers; 2 (3 ounce) French vanilla instant pudding; 8 ounces Cool Whip; 3 cups milk; 1 (20 ounce) nestles Choco-bake; 2 tablespoons white Karo; 3 tablespoons milk; 2 teaspoons vanilla; 3 tablespoons melted butter; 1 ½ cups powdered sugar

Servings: persons

16 graham crackers
2 (3 ounce) French vanilla instant pudding
8 ounces Cool Whip
3 cups milk
1 (20 ounce) nestles Choco-bake
2 tablespoons white Karo
3 tablespoons milk
2 teaspoons vanilla
3 tablespoons melted butter
1 ½ cups powdered sugar

1
1.
2
Mix pudding and milk; fold in cool whip.
3
2.
4
Layer graham crackers, then pudding, and repeat 2 times, ending with
5
layer of graham crackers.
6
3.
7
Mix ingredients together for chocolate topping.
8
4.
9
Spread on top.
10
5.
11
Cover with siran wrap and refrigerate overnight.
12
6.
13
Cut and serve.

1172

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.

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 16 graham crackers, 2 (3 ounce) French vanilla instant pudding, 8 ounces Cool Whip, 3 cups milk, and more.

Yes, Jan's 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.

Jan's Chocolate Eclair Cake

How did you like this recipe?

Frequently Asked Questions