Chocolate Éclair Pudding Cake

This has been a family recipe for decades. It’s a make-ahead dessert, so you can make it in the morning or the night before! Chocolate Éclair Pudding Cake


  • 2 small packages of French vanilla instant pudding mix
  • 8 oz. Cool Whip
  • 1 package of honey graham crackers
  • 1 can of chocolate frosting



  • Make the pudding as directed and mix Cool Whip directly in it after making it. Set aside.

  • Layer a 9 x 11″ pan with graham crackers. Put half of the pudding mixture over the graham crackers. Layer another row of graham crackers, then more pudding. Then add one more layer of graham crackers.

  • Frost the top layer of graham crackers with chocolate frosting (I like to heat it in the microwave for about 30 seconds so it’ll just pour right on there).

  • Chill in the refrigerator for at least 4 hours, but preferably overnight.

That’s it! Super simple and absolutely delicious. This is a family favorite in our home and I hope it will be in yours too!

3 Responses to Chocolate Éclair Pudding Cake

  1. This looks SO delicious! I have to give it a try.

  2. Thank you so much for posting this! It was sooo yummy! It’s become a huge hit in our house. And it’s so easy!


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