Chocolate Eclair Cake

Submitted by on Thursday, November 6, 2008 21:08
Print Friendly, PDF & Email

A wonderfully simple dessert that can be made ahead



  • Prepare the pudding according to the box directions. Using a hand mixer or whisk, incorporate the Cool Whip. Alternate layers of graham crackers and filling in a 9×13 inch pan. Do not crush up the crackers, lay them in sheets. When finished, you should have 3-4 layers, finishing with a layer of crackers on top. Microwave the icing so that it will pour easily over the top of the dessert from the container. Once you have finished the final layer of chocolate, cover and refrigerate. It works best if the dessert can refrigerate overnight.


  • Can use fat free Cool Whip, milk, sugar free pudding and reduced calorie graham crackers to adapt to a low fat diet.

Leave a Reply

Please Login to comment
5 Comment threads
0 Thread replies
Most reacted comment
Hottest comment thread
2 Comment authors
Rumpke Family Cookbook » Most Viewed Recipes for September 2009Jennifer GriffinTom VonderBrink Recent comment authors

This site uses Akismet to reduce spam. Learn how your comment data is processed.

newest oldest most voted
Notify of
Tom VonderBrink

Grandma McCauley made this with Elizabeth and Matthew today. We will post some pictures of them eating it later.

Maria’s Grandma use to make a very similar recipe but called it “The Next Best Thing to Robert Redford”

Tom VonderBrink

A video of my kids eating Chocolate Eclair Cake.

Jennifer Griffin

What a cute video!

Tom VonderBrink

I think they liked playing with it more than eating it, although it did not take too long for the whole thing to be eaten. They did not get nearly as messy as I thought they would.


[…] Chocolate Eclair Cake […]