This one brings back memories. My mom used to make this Chocolate Eclair Cake when I was a kid. I’m pretty sure she didn’t have a recipe, just layered the ingredients together. And she had the perfect Tupperware box that it fit into that kept it so well in the fridge.
I recently ran across this recipe on the back of the card stock label insert on the top of a tub of store-brand whipped topping. It’s so simple with just 5 ingredients. The coolness of the pudding and whipped topping is refreshing. After soaking up the pudding, the graham crackers become like layers of moist cake. And the rich chocolate frosting tops it off just right. Plan a day ahead for this one to allow for the refrigerator time. It’s worth the wait!
In a 9x13 (or closely-sized) pan, layer Graham crackers then pudding 4 times, then finish with a layer of crackers on top.
Frost with chocolate frosting and refrigerate at least 8 hours.
You can use sugar free or light versions of the pudding, milk, and whipped topping to make a lighter version of this dessert.
Speed up preparation and get a more "pudding-y" texture by only using three layers of pudding (between four layers of crackers).
When layering the pudding and crackers, don't worry about how neat they look. Broken crackers and all, it all ends up being one beautiful "cake" in the end. And, it's all topped off by chocolate frosting! 🙂
I found the easiest way to spread the frosting on top was to heat up the frosting just a bit to make it spread smoothly over the crackers without sticking to them. Microwave 15 seconds, stir, microwave another 15 seconds, then pour over the crackers and spread.