Community Pick
Chocolate Eclair Cake
photo by Izy Hossack
- Ready In:
- 20mins
- Ingredients:
- 10
- Serves:
-
12
ingredients
- 1 (1 lb) box honey graham crackers
-
FILLING
- 2 packages French vanilla instant pudding
- 1 (8 ounce) container Cool Whip, thawed
- 3 cups milk
-
CHOCOATE GLAZE
- 2 ounces unsweetened chocolate
- 3 tablespoons butter
- 3 tablespoons milk
- 2 tablespoons Karo syrup
- 1 teaspoon vanilla
- 1 1⁄2 cups powdered sugar
directions
- Line buttered 9 x 12 dish with graham crackers.
- Combine pudding mix with milk.
- Fold in Cool Whip.
- Pour half of the mixture over crackers.
- Add second layer of crackers.
- Add remaining pudding mixture.
- Add final layer of graham crackers.
- Over medium heat, melt chocolate glaze except for the powdered sugar.
- Remove from heat.
- Beat in 1-1/2 cups powdered sugar.
- Pour over crackers.
- Refrigerate overnight.
Questions & Replies
-
Do you whip the Cool Whip or use it thawed?
Reviews
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This is amazing!! Refrig for 24hrs prior to serving for best taste, but then again it might not make it 24hrs especially in my fridge!! -
The first time my mother-in-law made this, I knew i had to have the recipe! it is fabulous--everyone loves it. If you need a quick fix, use some prepared rich chocolate frosting and it will do---although the choc. glaze is the best!
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SO simple, SO delish!! Can't believe I only recently heard of this from a friend. I highly recommend refigerating it for at least 24 hours before serving. The crackers will be softer and more cake-like. For the icing, I use 1/2 cup cocoa powder in place of the chocolate (all other ingredients same). Mix cocoa and powdered sugar, melt the butter and stir into dry mix w/milk, then add syrup and vanilla. Pours well.
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Just got home from a get together with our friends and someone brought this desert. It was delicious and was gobbled up. We forgot to get the recipe, so I told them I'd get from recipezaar. I'm definely going to make it. Your recipe is idendtical to what we had, thanks for posting it. -
I've been making this recipe for 35 years. It is a family favorite. In fact I just made it today at the request of my family. My children were raised on this cake, being 1 & 4 yrs. old when I first obtained the recipe from a woman who brought it to a church potluck supper. :)
see 26 more reviews
Tweaks
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SO simple, SO delish!! Can't believe I only recently heard of this from a friend. I highly recommend refigerating it for at least 24 hours before serving. The crackers will be softer and more cake-like. For the icing, I use 1/2 cup cocoa powder in place of the chocolate (all other ingredients same). Mix cocoa and powdered sugar, melt the butter and stir into dry mix w/milk, then add syrup and vanilla. Pours well.
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My family and I definitely enjoyed the recipe and it was gone in a day! Thanks for a quick and easy recipe. I did substitute the flavor of pudding for reg Vanilla and used a tub frosting (BC Whipped Milk Chocolate) and it was delicious, easy and not too sweet. -
Phenomenal dessert that I can't stay out of. This is top quality and company perfect dessert. Next time I am going to use this recipe as a basis but use vanilla wafers in place of the grahams and banana pudding in place of the french vanilla. Thank you for sharing such a great recipe. -
Made this on christmas day...so wonderful and easy! Instead of the chocolate glaze listed here, I simply used a pre-made container of milk chocolate frosting and warmed it up in the microwave for super easy spreading.....thank you for posting!
RECIPE SUBMITTED BY
Karen5
Cincinnati, OH
