Creamy Chocolate Eclair Cake Recipe
This Creamy Chocolate Eclair Cake Recipe brings bakery-style desserts to your kitchen. No baking required for this amazing treat.
Equipment
- 9x13-inch baking dish
- Large mixing bowl
- Electric mixer
- Measuring cups and spoons
- Rubber spatula
- Wire whisk
Ingredients
- 2 boxes 3.4 oz each instant vanilla pudding
- 3 cups cold milk
- 1 container 8 oz whipped topping
- 1 box honey graham crackers
- 1 container 16 oz chocolate frosting
- 2 tablespoons milk for frosting
Instructions
- Mix pudding packets with cold milk thoroughly.
- Beat mixture for two minutes until thick.
- Fold whipped topping into pudding mixture gently.
- Line baking dish with graham crackers completely.
- Spread half pudding mixture over crackers evenly.
- Add second layer of graham crackers carefully.
- Top with remaining pudding mixture smoothly.
- Place final graham cracker layer on top.
- Mix chocolate frosting with two tablespoons milk.
- Spread frosting over entire cake surface evenly.
- Refrigerate cake for at least four hours.
- Cut into squares and serve immediately.
Notes
- Chill cake overnight for best texture results
- Use room temperature frosting for easier spreading
- Cover tightly to prevent drying in refrigerator
- Add fresh berries for extra flavor and color
- Dust with powdered sugar before serving guests