Homemade Chocolate Eclair Cake

Eclair Cake

This no-bake eclair cake layered with graham crackers, Cool Whip & vanilla pudding is frosted with homemade chocolate icing. Also called ice box cake, it's a perfect birthday cake or easy dessert!

Eclair Cake Recipe

• 1 box graham crackers
• 2 packages (3 ounce each) vanilla instant pudding
• 3 cups milk
• 1 cup Cool Whip whipped topping, thawed
• 4 Tablespoons butter, softened
• 5 Tablespoons cocoa
• 4 teaspoons light corn syrup
• 1 1/2 teaspoons vanilla
• 1 1/2 cups confectioners' (powdered) sugar
• 5 Tablespoons milk, more or less

How To Make Eclair Cake

• Place 1/3 of the graham crackers on the bottom of a 9 X 13 inch baking pan or rectangular casserole dish.
• In a large bowl, mix pudding and milk for 2 minutes on medium speed. Scrape bowl.
• Fold Cool Whip into pudding, being careful not to mix too much.
• Spread 1/2 the pudding mixture on top of the graham crackers and smooth with an offset spatula.
• Layer another 1/3 of the graham crackers on top of the pudding, pressing lightly.
• Spread the last 1/2 of the pudding mixture on top, and repeat with the remaining graham crackers.Cover with plastic wrap and place in the refrigerator while making the frosting.
• In a medium bowl with a hand mixer, beat butter and cocoa until well blended. Add corn syrup and vanilla and mix again. Add powdered sugar 1/2 cup at a time. Add milk 1 Tablespoon at a time as needed to make the frosting spreadable.
• Remove cake from the fridge and spread frosting evenly over the top being careful not to break the graham crackers.
• Refrigerate eclair cake at least 6 hours or overnight before cutting.
• Serves 12-15.