Today’s Tasting: Chocolate Eclair Cake…

Chocolate Eclair Cake



  • 1 Box Of Graham Crackers
  • 3 (3.4 Oz) Boxes Of French Vanilla Instant Pudding
  • 4 Cups Of Half N’ Half
  • 12 Oz. Extra Creamy Cool Whip


  • 6 Tbsp Butter
  • 6 Tbsp Half N’ Half
  • 8 Tbsp Cocoa
  • 1 Cup Powdered Sugar


  1. Beat milk and vanilla pudding mix in a large bowl for 2 minutes.
  2. Fold in cool whip.
  3. In a 9×13 inch pan, layer graham crackers to cover entire bottom of pan.
  4. Pour 1/2 of the filling mixture over the graham crackers.
  5. Put another layer of graham crackers on top of mixture to cover entire surface. (Cut and shape accordingly.)
  6. Put the second half of pudding mixture on top and level.
  7. Put the final layer of graham crackers on top to cover entire surface with bumpy side down. (This will help the top look more smooth when you put the frosting on top. Again cut and shape accordingly.)


  1. In a separate bowl, microwave the butter and milk just long enough, that they are melted together.
  2. Add cocoa and powdered sugar and blend together well. (This is meant to be a runny frosting/glaze.)
  3. Pour frosting over top of graham crackers and smooth out nicely. Cover loosely with aluminum foil (or you will get a hole in it like my picture has).
  4. Refrigerate for at least 8 hours. You do not want to skip this step as this is what gives it the eclair texture. Otherwise it will be too crunchy.
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