May 8, 2012

Chocolate Éclair Cake

Chocolate Eclair Cake
Recipe from

4 small boxes of instant French Vanilla Pudding
4 cups milk (I have used 2% or 1% with no noticeable difference)
1 box of graham crackers (I prefer Nabisco, they seem to hold shape better once they soften in the cake)
1 large container of whipped topping thawed (I have used regular and light with no noticeable difference)
1 can of whipped chocolate frosting

With a mixer combine pudding and milk, then fold in thawed whipped topping until mixed.  Layer a 13 X 9 baking dish with graham crackers.  Make sure to take the Graham Crackers all the way to the edge of the dish.  I even will break the crackers into quarters and line up the sides of the dish.  This helps the dessert stay together when cutting.  Then spread 1/2 the pudding mixture over the graham crackers.  Repeat process finishing with graham crackers on top.  Spread Chocolate frosting and refrigerate until set, at least 1 hour.  Cut dessert in squares and can be served with seasonal fruit on top. I use fresh strawberries or raspberries.

Pippa's Pointers:  I have used all types of graham crackers, cinnamon, regular, low fat even chocolate if I could find them.  I will say that when you use the whipped frosting and beat it a little more before using, it makes it easier to spread over the graham crackers and it makes the taste of the icing a little less overpowering.

Not the greatest picture but it WAS delicious.




Calypso In The Country said...

Sounds delicious! I need to bring something to my sister in laws tomorrow and this sounds perfect!

Alyssa said...

This sounds so delicious! Thanks for sharing at Showcase Your Talent Thursday!