Easy Chocolate Eclair Cake Recipe
This no-bake easy chocolate eclair cake is the recipe my mom used to make, and one of my family’s favorites. Inspired by the chocolate eclair cake Portillo’s serves, it comes together in about ten minutes—all you have to do is make it the day before you need it, put it down on the table with some forks, and get out of the way.
Servings 20 servings
- 2 (3.4 ounce) packages instant vanilla pudding
- 3 1/2 cups milk
- 1 (8 ounce) container whipped topping thawed
- 1 box graham crackers
- 1 can purchased dark chocolate frosting
In a medium bowl, whisk together pudding mix and milk until smooth. Fold in whipped topping.
Line bottom of a 9-inch x 13-inch pan with a single layer of graham crackers, breaking some if necessary to fill the layer. Pour half the pudding mixture over the crackers and spread evenly.
Top with another layer of crackers. Pour the remaining pudding mixture over the second layer of crackers and top with a third layer of crackers.
Carefully spread the frosting over the top layer of graham crackers. Refrigerate at least 8 hours or overnight. Serve chilled and store any leftovers covered in the refrigerator.