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Chocolate Eclair Cake Recipe

This no-bake Chocolate Eclair Cake features layers of graham crackers, a creamy French vanilla pudding and Cool Whip filling, and a smooth chocolate frosting topping. It's an easy-to-assemble dessert that requires significant chilling time for the graham crackers to soften, creating a delightful texture reminiscent of a classic eclair without the baking. Perfect for gatherings, it's a sweet, nostalgic treat.
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Total Time 13 hours
Course lunch/dinner, Snack
Cuisine American
Servings 12 people
Calories 5387.1 kcal

Equipment

  • 1 9x13 inch Baking Dish Or similar rectangular dish
  • 1 Large Mixing Bowl
  • 1 Whisk
  • 1 Measuring Cup For milk
  • 1 Spatula or Offset Spatula For spreading

Ingredients
  

Main

  • 1 box graham crackers
  • 2 3 1/4-ounce boxes french vanilla instant pudding
  • 3 1/2 cups milk
  • 1 8-ounce container cool whip, thawed
  • 1 can chocolate frosting

Instructions
 

  • In a large mixing bowl, whisk together the instant French vanilla pudding mixes and milk until thoroughly combined and slightly thickened.
  • Gently fold in the thawed Cool Whip into the prepared pudding mixture until well incorporated and smooth.
  • Arrange a single layer of graham crackers evenly across the bottom of a 9x13-inch baking dish, breaking crackers as needed to fit.
  • Carefully spread half of the pudding and Cool Whip mixture over the graham cracker layer, ensuring an even coating.
  • Add a second single layer of graham crackers on top of the pudding mixture.
  • Spread the remaining half of the pudding and Cool Whip mixture over the second graham cracker layer.
  • Place a third and final single layer of graham crackers over the pudding mixture.
  • Warm the can of chocolate frosting slightly (if too stiff) and spread it evenly over the top graham cracker layer.
  • Cover the baking dish tightly with plastic wrap and refrigerate for a minimum of 8 hours, preferably overnight (12-18 hours), allowing the graham crackers to soften.
  • Slice and serve the chilled Chocolate Eclair Cake.

Notes

For optimal results, ensure your instant pudding is fully set and thick before gently folding in the thawed Cool Whip; this prevents a runny filling. The key to the "eclair" texture is allowing ample refrigeration time, ideally overnight (12-18 hours), for the graham crackers to soften completely and absorb the creamy filling. If your chocolate frosting is too firm, microwave it briefly (10-15 seconds) to make it more spreadable, but avoid overheating. For an extra touch, consider adding a teaspoon of vanilla extract to the pudding mix, and a sprinkle of chocolate shavings or cocoa powder before serving enhances presentation.