Chocolate Eclair Cake Dessert

Chocolate Eclair Cake is one of my favorite summer desserts. With creamy pudding and Cool Whip, chocolate and graham crackers, it’s quick and easy to make and there’s no baking involved.  No hot ovens or hours in the kitchen. It takes about 10 minutes to put together and then time to chill. I usually make it the night before and chill overnight. This is my go-to summer dessert recipe and everyone asks me for the recipe.

The only problem with this dessert? It’s so hard to stop after one piece!

(Scroll down for the full recipe)

Here’s what you’ll need:

  • 2 (3 oz) packages of instant vanilla pudding
  • 3 cups milk
  • 1 (8 oz) Cool Whip, thawed
  • 1 box of graham crackers
  • container of milk chocolate frosting


Pull out a 13x9x2″ baking pan and line it with a row of graham crackers. Like this:

In a bowl, whisk the milk and 2 packages of vanilla pudding together until well blended.

Add the whole container of Cool Whip.

And gently fold it in.

Spread half of the Cool Whip pudding mixture over the graham crackers in the pan.

Top with another layer of graham crackers.

Spread the rest of the Cool Whip mixture over that.

Top with one last layer of graham crackers. If they don’t line up perfectly, it’s ok – it won’t be noticed. (See how some of mine broke?)

Now open the container of frosting and take off the foil seal.

Pop it in the microwave for about 20-40 seconds, depending on the power of your microwave. My microwave is 1300 watts and about 20 seconds works for me. You want to be able to pour the frosting, but not have it completely melted. Almost a glaze-consistency, but not quite. I would start at 20 seconds, then stir, and zap again as needed. If you do heat it for too long, it’s ok – your dessert isn’t ruined, it just might not look quite as nice. (Believe me, I’ve done it before.)

Stir the frosting. It should look like this:

Now pour it and smooth over the dessert.

Now cover and chill for at least a couple hours. I usually make this the night before, cover, and then pull it out when I need it.

See? Easy!

Now try having just one piece! It won’t last long, trust me.

Chocolate Eclair Cake

Chocolate Eclair Cake

  • 2 (3 oz) packages of instant vanilla pudding
  • 3 cups milk
  • 1 (8 oz) Cool Whip, thawed
  • 1 box of graham crackers
  • container of milk chocolate frosting

Line a 13x9x2" baking dish with graham crackers in a single layer.

Whisk the milk and vanilla pudding together until well blended. Gently fold in the Cool Whip. Spread half the Cool Whip mixture over the graham crackers in the dish. Add another layer of graham crackers. Spread the remaining Cool Whip mixture over. Now top with one last layer of graham crackers.

Remove the foil and cover from the frosting and microwave for 20-40 seconds until not quite melted - to an almost-glaze-consistency. Start at 20 seconds and stir, re-heating as needed.

Stir, then pour the frosting over the last graham cracker layer.

Cover and chill until set, usually a couple of hours or overnight.

Store in the refrigerator.

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About the Author

Erika is a happily married mom with four energetic children. With a love for Jesus, photography, organizing, and encouraging other moms, she stays busy and definitely does not have it all together.


  1. That looks great! I wonder how i could make that with other ingredients (i dont think i can find yours here!)

  2. Yum! This looks absolutely delicious and sooo easy to make! I think I will make this over the weekend. Thank you so much for sharing!

  3. Mary Dailey says:

    I’m going to make this for a big get together Saturday night! It is so easy and yet looks so elegant!

  4. Sherry Compton says:

    So easy and looks delicious! Thanks. I’m always looking for great tasting desserts with basic ingredients.

  5. Brn2lisn says:

    WOW what an easy idea — love it

  6. ooh! my husband would LOVE this! :)

  7. Julie Cochrane says:

    Hi there, I’m attempting to make this now and the milk and pudding mixture is a big soupy mess. Am i supposed to make the pudding on the stove first??? Thanks.

    • Did you use cook-and-serve pudding? It needs to be instant or it won’t thicken up properly.

      • Julie Cochrane says:

        Thanks Erika. I realized my mistake after buying my second round of pudding. It’s turning out great.

    • Julie Cochrane says:

      I just realized there is a difference in types of pudding- instand vs. non instant. Never used pudding before. It’s turning out great second time around. Kids are enjoying licking the bowl of pudding and cool whip.


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