Chocolate Eclair Cake

Does anything sound better than a Chocolate Eclair Cake? This recipe delivers exactly what the title promises. You get all the delectable, creamy goodness of an eclair combined with a forever favorite like chocolate cake. Just don’t be surprised when everyone asks for a second helping!

Chocolate Eclair Cake

3 from 31 votes


  • 1 (16 ounce) package graham crackers

  • 2 (3.5 ounce) packages instant vanilla pudding mix

  • 4 cups milk

  • 1 (16 ounce) package frozen whipped topping, thawed

  • 1 (16 ounce) package prepared chocolate frosting


  • Line the bottom of a 9×13 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.

11 thoughts on “Chocolate Eclair Cake”

  1. Use low fat graham crackers and sugar free pudding. Use low-fat milk for pudding. Also use sugar free frosting. Pillsbury make a good one. They even make low-fat or sugar free cool whip. I have used all of these and they are very good. Being Diabetic myself I usually have to tweak my recipes. Good luck!


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