Chocolate Eclair Cake
  • Cooking Time: 240 minutes
  • Servings: 16 depending on size
  • Preparation Time: 30 minutes
  • (2) small boxes of instant vanilla pudding
  • (3) cups of milk
  • (1) large container (16 oz) of Cool Whip, or similar
  • (1) box of honey graham crackers
  • (1) container of milk chocolate icing
  1. In a large bowl, combine the vanilla pudding and milk. Mix until it begins to get firm.
  2. Thaw Cool Whip if necessary, and then add to the pudding mixture. Blend until thoroughly mixed.
  3. Line the bottom and sides of a suitable container (9”x13”x4” high is recommended) with graham crackers.
  4. Pour ½ of the pudding/Cool Whip mixture into the container.
  5. Cover with a layer of graham crackers.
  6. Pour remaining pudding/Cool Whip mixture over this layer.
  7. Cover with another layer of graham crackers.
  8. Remove plastic lid and foil seal from icing, replace the plastic lid, and microwave for 1 minute. (Be careful removing the icing, it is liquefied and likely very hot).
  9. Pour icing over top layer of graham crackers.
  10. Set in refrigerator overnight (or a minimum of 4 hours) in order to allow the crackers to soften.
  11. Note: when making this for work or small group or a social function, I use a tin foil baking pan (same dimensions listed above) with a plastic snap-on top. It makes clean up as easy as disposing of the tray and lid (I seldom have any cake left).
  12. Also note that low-fat, low-sugar ingredients can be used if necessary or desired.
I got this recipe from a Cub Scout Den Mother when my boys were in Scouts and I was a Den Leader. It will always remind me of those times, campouts, the smell of wood smoke, and being part of a character-building organization. Submitted by: "Billy Hughes"