Eclair Cake

4.80 from 105 votes

My chocolate eclair cake tastes like an eclair crossed with an old-fashioned icebox cake. It chills overnight, so it's ready when you need it.

Prep Time15

Chill10

Total Time10 15

Course: Dessert

Cuisine: American

Servings: servings

Calories: 296kcal

Spray a 9x11 pan with non-stick spray
Add the pudding mix and cold milk to a large bowl and mix with a mixer until combined.
2 boxes French Vanilla Instant Pudding, 3 ½ cups cold whole milk
Fold in the thawed Cool Whip by hand with a rubber spatula until no white streaks remain.
12 ounces cool whip
Cover the bottom of the pan with a layer of graham crackers.
1 box 14.4 ounces graham crackers
Spread half of the pudding mixture over the graham crackers.
Add a second layer of graham crackers, then spread the rest of the pudding mixture over them.
Finish with a final layer of graham crackers.
Warm the frosting in a microwave-safe bowl for 20 to 30 seconds (or in the tub if the label says it is microwave safe), then stir so it spreads easily.
1 tub dark chocolate frosting
Spread the frosting evenly over the top layer of graham crackers.
Cover and refrigerate for at least 10 hours or overnight before serving.

Tips:

Use cold whole milk or 2%. Skim, low-fat and dairy-free milk won't let the pudding set, and you end up with a runny cake.
Fold the Cool Whip in by hand with a spatula, not a mixer, or the filling thins out.
Give it the full 10 hours or overnight so the pudding sets and the graham crackers soften.
For clean slices, put the pan in the freezer for about 30 minutes before cutting.
A 9x13 pan works too. The layers come out a little thinner.

Storage:

Keep leftovers covered in the fridge for 3 to 4 days. I don't recommend freezing this one, because the pudding layers turn watery once they thaw.