Chocolate Eclair Cake
This Chocolate Eclair Cake is loaded with delicious vanilla pudding, graham crackers, and chocolate. It's a classic icebox favorite that's so easy to make and so delicious.
Servings 12 Servings
Ingredients
For the Cake
- 1 ½ cups heavy whipping cream
- 1 (5oz.) Instant Vanilla Pudding
- 2 ½ cups milk for pudding
- 1 (14 oz.) box graham crackers
Chocolate Topping
- ¼ cup milk
- 1 cup granulated sugar
- ⅓ cup unsweetened cocoa
- ⅓ cup salted butter
- 1 teaspoon vanilla
Instructions
For The Cake
- Whip cream to stiff peaks and set aside.
- Mix instant vanilla pudding with milk until thick.
- Fold whipped cream and vanilla pudding together.
- In a 9x13 pan put a layer of graham crackers. Then half of the pudding mixture.
- Then on the 2nd layer of graham crackers put the rest of the pudding mixture.
- Then put a 3rd layer of graham crackers on top of pudding. Then make chocolate topping.
Chocolate Topping
- In a saucepan over medium heat add milk, sugar and cocoa powdered and bring to a boil.
- Once it starts to boil, boil for 2 minutes.
- Then turn off heat, add butter and vanilla and stir. Then pour over top of graham crackers.
- Refrigerate for several hours and it's even better overnight.