Chocolate Eclair Cake

This no bake chocolate eclair cake is made with vanilla instant pudding, and chocolate icing in between layers of graham cracker crust.

5 from 1 vote

Course Dessert

Cuisine American

First, add the instant vanilla pudding boxes into a medium sized bowl and add the milk. Then, whisk the milk and instant pudding together until the mixture starts to thicken. I used an electric mixer to speed the process up but whisking will work, too.
Next fold in the whole container of cool whip.
Now line the bottom of a 9 x 13” baking dish will a layer of the graham crackers. Break them up on their perforated lines to fill up any holes if needed.
Next, place half of the pudding mixture on top of the graham crackers and spread them out.
Then add another layer of graham crackers and add the rest of the pudding mixture.
After that, add a final layer of graham crackers.
Next, take the off plastic lid and foil seal and place the icing in the microwave for 30-60 seconds or until the icing is melted.
Then evenly pour the icing over the top of the last layer of graham crackers. Use the back of spoon to carefully smooth it over if needed.
Now cover the cake and place it in the fridge for at least two hours and up to overnight.
Finally, serve and enjoy.

Keyword choclate eclair cake, eclair cake