Chocolate Eclair Cake
This no-bake chocolate eclair cake is one of the first to disappear at the dessert table! It's layered with cool whip, vanilla pudding, graham crackers and topped with homemade frosting!
Equipment
- 9x13 glass dish
Ingredients
Ingredients for Chocolate Eclair Cake
- 18 graham crackers, (2 sleeves)
- 2 3.4 oz Packages of instant vanilla pudding
- 4 cups milk
- 12 oz cool whip, (1 1/2) 8 oz containers
Ingredients for Homemade Chocolate Frosting:
- 3 tbsp unsalted butter
- 1 oz semi-sweet baking chocolate
- 1 1/2 cups powdered sugar
- 3 tbsp milk
Instructions
How to Make Chocolate Eclair Dessert:
- Arrange Crackers into a 9x13 dish.
- Beat pudding and milk for 2 minutes. Add the cool whip and mix until blended.
- Spread half of pudding mixture on crackers. Add another layer of crackers and the remaining pudding. Top with graham crackers and refrigerate 2 hours.
Prepare Icing:
- Melt the butter and chocolate. Stir in the remaining ingredients and slightly cool before pouring over chilled cake.
Notes
Notes: If your baking chocolate curds add an additional 2 tbsp of Cocoa Powder and whisk.
Can also substitute all cocoa powder for the baking chocolate.
Dessert is best served chilled over night.
Nutrition Facts
Chocolate Eclair Cake
Serving Size
1 slice
Amount per Serving
Calories
304
% Daily Value*
Fat
10
g
15
%
Saturated Fat
5
g
31
%
Cholesterol
21
mg
7
%
Sodium
261
mg
11
%
Potassium
193
mg
6
%
Carbohydrates
49
g
16
%
Fiber
1
g
4
%
Sugar
34
g
38
%
Protein
5
g
10
%
Vitamin A
275
IU
6
%
Calcium
146
mg
15
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
