Crowd Pleasing Chocolate Eclair Cake Recipes

NO-BAKE CHOCOLATE ECLAIR CAKE

No-Bake Chocolate Eclair Cake image

Chocolate graham crackers layered between creamy vanilla custard, topped with chocolate glaze. Very rich and habit forming. Everyone I have made this for has fallen in love with it!

Provided by Linda Rex

Categories Desserts Chocolate Dessert Recipes

Time 2h25m

Yield 12

Number Of Ingredients 9

Ingredients

2 (3 ounce) packages instant vanilla pudding mix
3 cups milk
1 (8 ounce) container frozen whipped topping, thawed
1 (16 ounce) package chocolate graham crackers
¼ cup milk
⅓ cup unsweetened cocoa powder
1 cup white sugar
2 tablespoons butter
1 teaspoon vanilla extract

Steps:

In a large bowl, combine pudding mix and 3 cups milk; mix well. Fold in whipped topping and beat with mixer for 2 minutes.
In a buttered 9x13 inch baking dish, spread a layer of graham crackers on the bottom of the dish.
Spread 1/2 of the pudding mixture over crackers, then top with graham crackers. Spread remaining pudding over crackers; top second pudding layer with another layer of crackers.
To make topping: In a medium saucepan over medium-high heat, combine 1/4 cup milk, cocoa and sugar and allow to boil for 1 minute; remove from heat and add butter and vanilla. Mix well and cool.
Pour sauce over graham cracker layer and refrigerate until set; serve.

Nutrition Facts : Calories 413.7 calories, Carbohydrate 65.2 g, Cholesterol 10.4 mg, Fat 15.4 g, Fiber 2 g, Protein 4.8 g, SaturatedFat 10.4 g, Sodium 385.3 mg, Sugar 49.7 g

CHOCOLATE ECLAIR CAKE

Chocolate Eclair Cake image

This chocolate eclair cake takes the decadence of a classic pastry and turns it into a simple and delicious homemade dessert! This no-bake dessert is perfect for summertime.

Provided by Julie Clark

Categories Dessert

Number Of Ingredients 5

Ingredients

2 small boxes vanilla instant pudding ((3.4 ounces each))
3 1/2 cups whole milk
8 ounces Cool Whip ((thawed))
21 whole graham crackers
16 ounces dark chocolate frosting

Steps:

In a large bowl, whisk together the pudding and the milk.
Stir in the Cool Whip.
Line the bottom of a 9x13 baking pan with 7 graham crackers.
Pour half of the pudding mix over the graham crackers.
Add another layer of graham crackers on top of the pudding.
Pour the rest of the pudding mix over the crackers.
Add one last layer of graham crackers on top.
Remove the foil cover off the frosting container. Heat for 30 seconds in the microwave. Use a knife to mix the frosting. This is to soften the frosting so it is easier to spread. You don't want it hot and totally melted, just softened so you can easily spread it.
Spread the frosting over the graham crackers carefully.
Refrigerate for at least 8 hours or overnight.

Nutrition Facts : Calories 261 kcal, Carbohydrate 41 g, Protein 4 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 8 mg, Sodium 221 mg, Fiber 1 g, Sugar 27 g, ServingSize 1 serving

CHOCOLATE ECLAIR CAKE

Chocolate Eclair Cake image

My favorite person in the world, my second mom Patty, gave me this easy and delicious recipe. Its the best.

Provided by mspms

Categories Desserts Chocolate Dessert Recipes

Time 12h20m

Yield 24

Number Of Ingredients 5

Ingredients

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

Steps:

Line the bottom of a 9x13 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.

Nutrition Facts : Calories 265.1 calories, Carbohydrate 40.3 g, Cholesterol 3.3 mg, Fat 10.8 g, Fiber 0.6 g, Protein 3.1 g, SaturatedFat 5.9 g, Sodium 287.2 mg, Sugar 29.2 g

CROWD-PLEASING CHOCOLATE ECLAIR CAKE

Crowd-Pleasing Chocolate Eclair Cake image

this is a awesome recipe for the holiday's and very easy. anyone will love this. it is from my grandmother.

Provided by Loves_cooking89

Categories Dessert

Time 11m

Yield 10-12 serving(s)

Number Of Ingredients 9

Ingredients

2 (3 1/2 ounce) boxes instant vanilla pudding
2 cups milk (cold)
16 ounces Cool Whip
14 1/2 ounces graham crackers
1 cup sugar
1/3 cup cocoa
1/4 cup evaporated milk
1/2 cup butter
1 teaspoon vanilla

Steps:

combine pudding and milk.
fold cool whip into pudding/milk mixture.
cover bottom of 9x13 pan with graham crackers.
pour 1/2 of the mixture onto crackers.
add another layer of crackers on top.
pour rest of mixture onto top layer of crackers. you can add a third layer of crackers if you wish, i prefer not to.
Topping:.
bring sugar, milk, and cocoa to good boil, cook 1 minute. add butter and vanilla.stir until a little cooled, pour over crackers. (i added some graham cracker crumbs on top while the chocolate was still hot) refrigerate until Chocolate has hardened a bit, or over night. serve chilled. keep leftovers refrigerated.

Nutrition Facts : Calories 597, Fat 27.6, SaturatedFat 18.1, Cholesterol 33.1, Sodium 634.1, Carbohydrate 84.4, Fiber 2.1, Sugar 61.2, Protein 6.1

CHOCOLATE ECLAIR REFRIGERATOR CAKE

Chocolate Eclair Refrigerator Cake image

Yes, another version! I had this at a recent family gathering and loved it so much I tracked down the dear aunt who made it and wouldn't let her out of my sight 'till I had the recipe! Hope you enjoy it as much as I did! Cook time is refrigerator time.

Provided by skat5762

Categories Dessert

Time 12h15m

Yield 1 cake

Number Of Ingredients 8

Ingredients

3 (3/4 ounce) boxes French vanilla instant pudding
3 cups milk
1 (8 ounce) container Cool Whip
1 box graham cracker
2 tablespoons butter
2 tablespoons corn syrup
1 1/2 cups confectioners' sugar
2 packages nestle Choco-bake (unsweetened)

Steps:

Mix pudding with milk until thick, then fold in Cool Whip.
In 9X13 Pyrex pan, layer graham crackers, pudding, crackers, pudding, crackers.
In saucepan, heat butter and corn syrup, then sift in confectioner’s sugar.
After mixing thoroughly, add the chocoBake.
Add just enough milk to be able to spread on last layer of Graham Crackers.
Chill in fridge overnight.
Do not cover.

Nutrition Facts : Calories 2440.3, Fat 107.8, SaturatedFat 81, Cholesterol 163.5, Sodium 1498.6, Carbohydrate 353.6, Sugar 297.7, Protein 27.1

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