Chocolate Eclair Cake

Chocolate Eclair Cake

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"My favorite person in the world, my second mom Patty, gave me this easy and delicious recipe. Its the best."
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12 h 20 m servings 265 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 265 kcal
  • 13%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 40.3g
  • 13%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 3 mg
  • 1%
  • Sodium:
  • 287 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Line the bottom of a 9x13 inch baking pan with graham crackers. In a large bowl, combine the milk and vanilla pudding according to directions on box. Fold in the whipped topping. Spread a layer of the pudding mixture over the graham crackers. Alternate the graham cracker and pudding layers up to the top of the pan. Cook the container of prepared frosting, uncovered in the microwave for 1 minute on half power. Pour over the top of the cake. Refrigerate for at least 12 hours before serving.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 211 Ratings

Most helpful positive review

Instead of using frosting I used Hot Fudge sauce! OOOhhh so much better!!

Most helpful critical review

This was very easy to make, but I was not impressed. I even used homemade fudge sauce as the topping. I guess we just find mushy graham crackers very unappealing. Sorry, won't be making this ...

Instead of using frosting I used Hot Fudge sauce! OOOhhh so much better!!

Nice and light dessert . Although I used the ingredients for this recipe I did make modifications for prep, serving size and refrigeration time. I halved recipe, used a standard sized loaf pan. ...

Maybe it's me but this seemed like a lot of cool whip. Don't get me wrong, it was tasy, but my mouth felt way too full of cool whip. I think that 8 oz would have suited better. Thank you :)

This was very easy to make. The hard party was waiting the 12 hours to eat it. Everyone loved it and even went back for seconds. The best part was I made it lowfat. I used low fat graham cra...

The only thing that could make this recipe better would be to lessen the calories. I tried using Jello Sugar Free Pudding and Sugar Free Cool Whip. Because of the frosting, it didn't taste any ...

This has long been a family favorite at our house. Super easy to make the taste is very similar to an eclair. Of note, letting the cake sit over night is a must. The cake is so much better wh...

Simple to put together and absolutely delicious. A little messy though, so I wouldn't recommend this if you are looking for something that "looks" good. Definitely needs 24 hours in the fridge b...

I love this recipe. It taste sooo good and easy enough that my children can help me make it. A little tip...I warm my tub of prepared frosting in the microwave for 20 seconds, stir, then sprea...

This is so easy to make and so delicious! I made it for my family and there is nothing left of the 9 x 13 pan. Everybody went back for seconds.