12 oz. of cool whip
2 ½ cup of milk
2 (14.4) oz. of graham crackers
2 (3.4 oz.) packages of dry vanilla Instant pudding mix
Chocolate Éclair Cake

Prep time: 15 minutes

chilling time: overnight

Total time: 15 minutes

Servings: 24 servings

Enjoyed your Éclair chocolate cake? Your kids asked for more once and twice? WE TOLD YOU!

Important notes:

If you were in a rush, you may replace homemade frosting with one can of milk chocolate frosting.
As for the layers, you’ll need exactly one box of graham crackers (there are three packs in a box), count it!
In the cooling time, wrap the cake with plastic wrap and keep in the refrigerator for minimum 8 hours (or overnight). Keep in mind that the cake lasts 5 days in the refrigerator.
If you were using a can of milk chocolate frosting, microwave for 20 seconds in the microwave, stir and pour!
Serving Ideas

Peanut and almond are a great match for such a cake, also; if you were a coffee lover, use coffee as an extra topping. Fruits will also pair well (mango, banana, figs, pear and strawberries).

WHAT ARE CHOCOLATE ÉCLAIR CAKE VARIATIONS?

If you felt the need to try something other than chocolate, you can! There are a lot of fabulous variations:

Chocolate éclair cake with vanilla wafers
Chocolate éclair cake with saltines
Gluten-free chocolate éclair cake
Chocolate éclair cake with bananas
Pistachio chocolate éclair cake
HOW TO MAKE IT :
Blend milk and vanilla pudding packets for about 2 minutes then fold in Cool Whip.
In a 9×13 pan, Layer graham crackers to cover entire bottom of pan. You may need to cut and shape the crackers to fit nicely.
Pour half of pudding/cool whip mixture on top and level.
Put another layer of graham crackers to cover entire surface. Cut and shape crackers accordingly.
Put the second half of pudding/cool whip mixture on top and level.
Put the final layer of graham crackers on top with bumpy side down. This will help the top look more smooth when you go to put the frosting on top. Once again, cut and shape crackers accordingly to avoid pits and cracks.
For the frosting:

Microwave butter and milk just enough so that they are melted together. You do not need to boil it.
Add cocoa and powdered sugar and blend together. This will be a runnier frosting/glaze.
Pour over top of graham crackers and smooth out nicely.
Refrigerate overnight and Dig in!
Enjoy your meal folks!

Extra information

Nutrition: Calories: 131, Total Fat: 7g, Saturated Fat: 5g, Trans Fat: 0g, Unsaturated Fat: 2g, Cholesterol: 6mg, Sodium: 46mg, Carbohydrates: 15g, Fiber: 0g, Sugar: 12g, Protein: 2g

Keywords: Homemade éclair chocolate cake recipe