Chocolate Eclair Cake

Main Ingredients:

1 Box Graham Crackers

2 Large Boxes Vanilla Instant Pudding

2 1/2 Cups Milk

16 oz. Cool Whip

Frosting Ingredients:

1/2 stick of Butter

1 1/2 oz Unsweetened Chocolate

2/3 Cup of Sugar

5 oz Evaporated Milk

Dash Salt

1 tsp Vanilla

  1. Line bottom of a 9×13 inch pan with graham crackers.
  2. Combine pudding, milk, and Cool Whip in a medium bowl.
  3. Spread half of the mixture over the graham crackers.
  4. Cover with another layer of graham crackers and spread with remaining mixture.
  5. Top with final layer of graham crackers.
  6. For frosting, melt butter with chocolate in saucepan
  7. Add sugar, then milk and salt.
  8. Boil for about 5 minutes.
  9. Remove from heat and stir in vanilla.
  10. Cool for a few minutes and then pour over Eclair cake.
  11. Refrigerate for 12 hours before serving.

Store bought frosting may be substituted if desired. If you decide to do so, remove foil from frosting container and microwave for 45-60 seconds until melted and thin, pour over top and refrigerate for 12 hours.

I have used the store bought frosting before and found it to be just as delicious. I love eclair cake. I wish I remembered it more often when thinking about making dessert.

Recipe Source: My Chocolate Therapy

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Banana Caramel Cream Dessert

Vanilla Pastry Cream (recipe below)
Bananas (I used two bananas for 6 small dessert servings)
Good quality caramel sauce, or dulce de leche.
Fresh whipped cream (I used 3/4 cup heavy whipping cream and 1 Tablespoon powdered sugar)
Graham Cracker crumble (recipe below)
Vanilla Pastry Cream
2/3 cup sugar (can be reduced to 1/2 cup if you prefer desserts less sweet)
1/4 cup cornstarch
1/2 teaspoon salt
3 cups whole milk
2 eggs
2 Tablespoons butter
1 Tablespoon vanilla extract (or 2 teaspoons vanilla extract and 1 teaspoon vanilla bean paste)
In a medium bowl,  beat eggs with a fork to combine.  Set aside.
Mix sugar, cornstarch and salt in a medium saucepan.  Gradually pour in milk, while whisking, to make a smooth mixture.  Cook over medium heat, stirring almost constantly, until the mixture thickens and boils.  Continue to cook and stir one minute.
Pour several tablespoons of the hot mixture into the bowl with the eggs and immediately stir well.  Pour warmed egg mixture into the pan with the rest of the hot milk mixture.  Return to a slow boil, and cook one minute, stirring constantly.
Remove from heat and stir in butter and vanilla.  Set aside to cool.  When the pan has cooled, place in the refrigerator to fully cool.  If desired, lay a piece of plastic wrap on the top surface of the pastry cream to prevent a skin from forming.
Graham Cracker Crumble
1 1/2 cups graham cracker crumbs (about 10 full sized crackers)
1/3 cup butter, melted
1 Tablespoon sugar
Crush crackers in a large ziplock type bag.  Pour crumbs, sugar and melted butter into a bowl and , stir until fully combined.  Pour into a 9″x13″ casserole dish and press into a even layer.  Bake at 350*F for 10-12 minutes, until light brown.  Allow to cool.
Dessert assembly~
(pictured below as well)
1.  Spoon about 2 tablespoons graham cracker crumble into individual serving dishes.  Use a small glass to press the crumble into a firm layer (as pictured below).
2.  Add a layer of pastry cream into each dish.  For easy assembly, fill a large ziplock type bag with the pastry cream, snip off the end and fill the dishes from this bag.
3.  Add a few slices of banana.
4.  Top bananas with a layer of whipped cream.
5.  Add some graham cracker crumble and a drizzle of caramel (scoop caramel or dulce de leche into a small ziplock bag and snip off the end for easy application).
Repeat layers 2-5
Serve immediately or refrigerate up to 3 hours.  Top with a slice of fresh banana just before serving.
Note:  I used 6 small dessert dishes.   If you make 6 desserts, you will have pastry cream and graham cracker crumble left over.  If you want to make more desserts, or one large trifle dish, you will have enough pastry cream and graham cracker crumble for 10-12 individual desserts.  For a large trifle, or more than 6 individual desserts I would double the amount of whipped cream listed above.
I absolutely love bananas and I cannot wait to try this recipe from Glorius Treats. Glorius Indeed!

No Bake Nutella Cheesecakes


For The Crust:

12 Oreo Cookies Crushed Into Crumbs

3 Tablespoons Unsalted Butter, Melted

For The Filling:

1 Package Cream Cheese, Softened (8 Ounces)

2/3 Cup Nutella

1 Tsp Vanilla Extract

1 Tub Frozen Whipped Topping (Thawed)

For The Garnish:

Whipped Topping

Chocolate Shavings

Toasted, Chopped Hazelnuts


1. In a medium bowl, stir together the Oreo cookie crumbs and melted butter. Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.

2. In a large bowl, with an electric mixer, beat the cream cheese and Nutella until smooth. Add vanilla and mix to combine. Using a rubber spatula, fold in the whipped topping until well blended and no streaks remain.

3. Evenly pipe or spoon the filling into individual serving dishes. Cover with plastic wrap and refrigerate for at least 2 hours before serving.

4. If desired, garnish with additional whipped topping, chocolate shavings, and/or toasted, chopped hazelnuts.

Recipe Source: Jamie Lothridge @ My Baking Addiction

Note: I have not yet tried this recipe, but I cannot wait to do so. More Recipes