Charlie’s No Bake Chocolate Eclair Cake

This recipe has been shared so many times on the internet, I honestly don’t know where it originally came from. I found it on Pinterest and named it after my little son who absolutely LOVES this concoction.

2 small packages of instant vanilla pudding mix

3 cups cold milk

1 8oz tub of frozen whipped topped (Cool Whip)

1 box of graham crackers (you won’t use the whole box)

1 can of chocolate frosting (you can make this from scratch or even use melted chocolate)

Prepare the pudding according to package directions and fold in the whipped topping. 

In a deep 9×13 inch pan (I use my lasagna pan), place the graham crackers in the bottom so most (if not all) of the pan is covered. Spoon some of the pudding mixture on top, covering the crackers completely, and continue layering until  the pan is full (leave enough room for one last layer of crackers and that yummy chocolate topping). Open the frosting can, removing ALL of the foil, and put in the microwave just long enough to soften the frosting to pouring consistency. I put it in for 20 seconds at a time, stirring after each time. Your microwave will be different than mine so just watch the frosting closely so you don’t boil it! When the frosting is at pouring consistency, pour over the top layer of graham crackers making sure to cover everything side to side. Cover with plastic wrap and refrigerate for 24 hours (to soften the crackers) and serve.

Recipe yields about 16 pieces, depending on size.


One Comment Add yours

  1. Lisa says:

    This is amazing. Grandma made it when she was here and Mikayla was quite impressed with Charlie’s recipe.

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