Chocolate Eclair Cake


Chocolate Eclair Cake

Chocolate Eclair Cake
8 Hr

We're taking a new and delicious approach to the chocolate eclair! Our no-bake Chocolate Eclair Cake recipe is sure to please those with the most discerning taste in desserts. After all, who could resist a dessert that features layers of extra-creamy pudding between tasty graham crackers? Not us! Top all that off with delicious chocolate frosting, and you've got an easy chocolate eclair cake recipe that puts most other desserts to shame! Make this Chocolate Eclair Cake for a crowd, or keep it at home for the family; either way this chocolate eclair dessert recipe is going to be absolutely luscuious. 

What You'll Need

  • 1 (14.4-ounce) box honey graham crackers (see Tip)
  • 2 (4-serving size) packages French vanilla instant pudding mix
  • 3 cups milk
  • 1 (12-ounce) container frozen whipped topping, thawed
  • 1 (16-ounce) container ready-to-spread chocolate frosting

What to Do

  1. Line the bottom of an ungreased 9- x 13-inch baking dish with one-third of the graham crackers.
  2. In a large bowl, whisk together pudding mix and milk; add whipped topping, stirring until mixture is thickened.
  3. Spread half the pudding mixture over graham crackers in baking dish. Repeat layers with one-third of graham crackers and remaining pudding mixture. Top with remaining graham crackers. Spread with chocolate frosting. Cover and refrigerate 8 hours, or until ready to serve.

Mr. Food Test Kitchen Tip!

  • One box of graham crackers contains 3 individually wrapped packages of crackers. Use one package for each layer of this decadent no-bake dessert. And if you want to make your own chocolate frosting for these eclairs, then be sure to check out our recipe for Chocolate Buttercream Frosting.

Nutritional InformationShow More

Servings Per Recipe: 12

  • Amount Per Serving % Daily Value *
  • Calories 415
  • Calories from Fat 159
  • Total Fat 18g 27 %
  • Saturated Fat 7.3g 37 %
  • Trans Fat 0.1g 0 %
  • Protein 5.7g 11 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 26mg 9 %
  • Sodium 328mg 14 %
  • Total Carbohydrates 61g 20 %
  • Dietary Fiber 1.3g 5 %
  • Sugars 42g 0 %

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All 12 people at our Mother's Day dinner raved about this cake! However, I did make my own frosting out of butter, milk, unsweetened cocoa and confectionary sugar.

Is it possible to substitute dreamwhip for the frozen whipped topping? It is not available here in Costa Rica.

Yes, dream whip can be used as a substitute! Hope this helps.

This is my Go To desert for church socials. I like it richer so I leave out the whipped topping and double the pudding. also, zap the frosting in the micro for a few seconds and pour it on. Much easier and looks great.

Weight Watchers had a similar recipe. Not much different than this one.

Love this dessert, but to make it more diabetic friendly I made the frosting out of sugar-free chocolate pudding, 2 heaping tablespoons unsweetened cocoa, 1 cup milk, and cool whip. Still makes a delicious dessert but is lighter with less sugar.

love the recipe.. but would make homemade frosting for the top .. canned stuff is just dreadful -)

I'll be making this with sugar free pudding and SF cool whip to make it diabetic friendlier.

I've been making it since the 70s and have found that if you let it chill for 48 hours, the taste and texture become more eclaire-like. Very, very yummy!

I added sliced bananas and strawberries between the layers. Delish!

I've been making this since the 70's and is always a great hit. You can substitute vanilla wafers for the graham crackers. When using vanilla wafers you can make this in little individual cups for dessert tables at a party or a bring a dessert tray to a party. It is very rich so most people only eat a small amount.

So glad I read all the comments. Didn't know how I was going to spread the frosting on the dry graham crackers. The microwave suggestion was very helpful. Taking it to a party this afternoon. Curious to see how the dried graham crackers work out when trying to cut and serve!

I have been making this for years. It's the best , fastest and easiest recipe I've ever made. Everyone loves it. It's really a great dessert made exactly the way they say to make it. Try it you definitely won't be disappointed!

Made this 2 weeks ago. It was delicious. Just made another one tonight because my granddaughter is having her 10th birthday and that's what she wanted

I made this yummy no-bake sweet treat for my neighbors just today. I recommend only using an 8oz container of Cool Whip. 12 oz is to much.

You do not crush the crackers??????? most recipes call for that.

This is great! So easy to make and absolutely delicious. I use home made frosting. Chocolate is my all time fav but I bet you could use any flavor to switch it up.

There's a Chicago restaurant called Portillo's that has the best chocolate eclair cake. This looks like it might fit the bill if I'm ever craving it in Boston!

Have made this several times. Its delicious!

So easy. I have been making this for quite awhile and it always gets a lot of requests for the recipe. My favorite is all chocolate, pudding, graham crackers the frosting slightly warmed. I call it death by chocolate. It is fun to make the changes.

If you put frosting in the microwave for about a min or so it will pour over graham cracker easier.

This is so easy and so good!!!!!

This was easy to make and very, very good! Spouse hates graham crackers, but after "aging" overnight, they melted right in. Enhanced it a bit by adding a couple Tbsp of bourbon to the pudding mix. Mmmm...

good to know. Will do that next time.

Made the Chocolate Eclair Cake for meeting. Meeting cancelled. Can I freeze it for one week? Thanks - Phyllis

I have made my own version and it's a similar recipe just a little different but not much just a little bit so if it's my recipe Okay but just make sure you credit me with the recipe !! Thank You ....

Lmao!! I am quite sure Mr. Foods kitchen did not steal your recipe. You must be a legend in your own mind lol lol

I like this you can also see oh a href="http// "wordpress business themes/a

I love this recipe. I made cake following instructions, but, microwaved the frosting just until melted. Then poured over cake and chilled. Makes it come out smooth with less mess and no frosting lines.

I love this cake, easy to make and delicious. I beat together one can of Betty Crocker milk chocolate frosting and one container of Cool Whip Chocolate Icing for the icing. You will have leftover but it makes it lighter.

I have the same recipe except I use unsalted crackers which has been a hit for years!!!

I tasted this cake yesterday and fell in love with the taste! It was wonderful! Thanks to a co-workers wife, she made it. Now I am on the site printing the instructions so I can make it! Thanks....soooooogood

I've made this for the last two holidays due to requests. I found using canned pudding was a time saver. I made it with chocolate pudding but the flavor was weakend so the next time I will give a shot of chocolate sauce into mixture.

I made this for the first time last week. My family and a few work friends absolutely LOVED it, as did I. I will definitely make this again. I used the Duncan Hines classic chocolate icing. Must keep refrigerated of course as it contains pudding & cool whip. This delicious confection is not at all too sweet; just right.

Made with sugar free pudding et lite whip topping due to diabetes. Omg everyone loved it. Omitted choc. Frosting used again lite whip topping due to diabetes. Definite re-do. Have already made it again for a friend et how easy

This recipe has been in our family for years. It really does taste like a Eclair. Very easy and good.

My grandsons love this cake!!!!!!!!!!!

I too made for Easter. This was a definite crowd pleaser and keeper. Easy and inexpensive to make, but, it is ooh soooo good!

Put the can of frosting in the microwave on high for about 20 seconds. Stir and pour over the eclair.

I made this for our Easter dessert and it was a huge hit! Great taste and texture!

Do you have any other recipes from the Roselyn Bakery?

This is one of my absolute favorite desserts, DELISHES!

Nevermind.... I found the good common sense to watch the video which shows the graham crackers whole.

Should the graham crackers be crushed to layer or should I layer them as they come in the pack - in rectangles? I am most anxious to make this desssert. Thanks in advance for the help.

Can i use digestive biscuits instead of graham crackers??

We have not tried the recipe using digestive crackers, so we can not guarantee the results. However, it sounds like it would work, so go ahead and give it a try if that is your preference. Enjoy!

I like to add a teaspoon of almond extract to the pudding mixture and before the top layer of graham crackers I ladle on a can of cherry pie filling and about a cup of slivered almonds. YUM!

I have made this recipe for years and my family loves it. A couple of years ago my hand and wrist was damaged in an auto accident and did not completely heal. Sometimes cake batter can be very heavy so I'm not comfortable making a cake without help holding the mixing bowl when pouring the batter into the cake pan. With this dessert I need no help at all for it is a light pudding mixture and my mixing bowl is stainless steel, not heavy glass or stoneware. Another thing I like is no electric mixer is needed, just a whisk and spatula. But the MAIN thing is this dessert is out of this world wonderful! It's hard to just eat one serving. It is a good dessert to take to church dinners, always get compliments on it. Give this one a try. You'll not be sorry.

This dessert is Delicious.

My boys said that this was the best desert they ever had . It also is the easiest.

This has been a family favorite for years. It's best to refrigerate for 12 hours or longer--it's even better 1-2 days after you make it. The graham crackers shouldn't be crisp at all when you serve it. Also, I have found milk chocolate frosting tastes a bit better.

could i use garibaldi biscuits as i cannot get graham crackers

Hi. Unfortunately we aren't familiar with garibaldi biscuits and so we haven't tested this recipe using them. Graham crackers absorb the mix, but you can try the other biscuits to see how it turns out. Let us know! Good luck.

What even was that! eughh

What even was that! machin machin TJ Egan boii toe beans

Can I freeze the cake for another day?

Yes you can freeze this cake recipe for a later date, but, you should serve it frozen not thawed, because the graham crackers will get mushy if you thaw the cake.

Do you crush the graham crackers?

No, you do not crush crackers.

this cake is great. Easy to make. I wet knife with water, then dip in chocolate to spread Rich cake, very good


Yuk! I totally cannot believe so many people love & raved about this, it's awful. In fact, if my husband didn't like it, it would go in the garbage! I really should have stopped to think - grahams, pudding, whipped topping, canned frosting....what's so special about this? No flavor. Actually, the only thing that tasted like an eclair was the store bought frosting. [BTW, for the girl who inquired, I did peel the foil off the frosting and nuked for 20 seconds and it was very spreadable with an offset spatula]. I think people must just relate this dessert to their childhood or something. Next time, I'll opt for a really good, slightly similar dessert like Slush Cake or just make homemade eclairs.

should you melt the frosting a little to make it easier to spread?

I don't top this with canned frosting when I make it. Try this: 3 Tbsp. Margarine 2 oz. Unsweetened Chocolate 2 Tbsp. Clear Karo Syrup 3 Tbsp. Milk 1 Tbsp. Vanilla 1 1/2 c. Powdered Sugar Melt margarine and unsweetened chocolate. Add remaining ingredients in the order listed. Mix well. I use an offset spatula to spread the frosting.

so rich and easy to make, it's my go to dessert for take-along. it tastes so good, it should be harder to make!

my friend used trade desserts on Christmas. she made this and added sliced bananas to pudding layer. out of sight good! crazy good! will make soon!

my husband wants me to make this cake at least once every two weeks. He can't get enough of it.

are the graham crackers crushed or whole??

The graham crackers are whole, no need to crush them.

If u had of watched the video at the top. It shows u how. No u do not crumble them up. They r whole. Please watch the Video. J.S. C.

Super easy and delish........just be sure to refrigerate at least eight hours before serving....overnite is best and less to do the day of entertaining!!!

I make this quite often because our whole family loves it. It truly tastes like a chocolate eclair.

it was good. but didn't like using ready to use frosting. Got a simple recipe to prepare ganache. It worked great for me @

1 stck butter, 1/2c semi sweet choco chps 1/2c mjlk heat & sstir until smooih. beat in 2c powdered sugar & 1tsp vanilla. this is I use on several desserts I chill

It is so easy to make and a lot of fun to enjoy

Rather than the prepared frosting, I think I will try a ganache instead.

When I first tasted this desert I thought heaven had exploded in my mouth! Thanks so much for having this Site! I visit often for new ideas! Mr Food, you rock! Farewell!

When I first tasted this desert I thought heaven had exploded in my mouth! Thanks so much for having this Site! I visit often for new ideas! Mr Food, you rock! Farewell!

Why lie?

I have been making this recipe for about 23 years. My original instructions called for the frosting to be heated in the microwave (metal foil off) for 30 seconds to 1 minute until it is pourable. Pour it onto the top of the cake and it will harden which is another texture. Make sure that you refrigerate it at least an entire day or overnight. It gets better when the graham crackers soften.

This is so easy to fix with so few ingredients. My grandson loves bananas so sometimes I substitute banana pudding with sliced bananas in my layers. I think I'd like to try chocolate pudding sometime...maybe with some mini chocolate chips for something more decadent. Red Hat Gram

My mom made this when I was a little girl. We called it "Graham Cracker Lasagna".

This is a excellent easy dessert. It is delicious.

I made this a few years ago and forgot all about it. Thanks for posting this! Can't wait to make this for my family! They will loooove me for it. :)

This is AWESOME. Every time I make it friends and family ask for the recipe.

This stuff is fabulouso:)

Made this according to the recipe and it was a hit! I made it again but had to alter the ingredients a bit by using gluten-free graham crackers. Again it was delicious, and tasted basically the same as it did using the honey grahams. This will be a holiday dessert staple for us!

Thanks for the GF idea

If you are going to make this it is best to have a GOOD icing. I am so sorry to see that your recipe calls for yucky canned stuff!!!!! To make this even better use Cocoa powder, powdered sugar, coffee, and butter. It is wam and melted, soft and flows over the top layer of graham crachers and gets a bit hard :) It is a good thing!

What are the measurements for the homemade frosting? Ingred. sounds good! Thanks

I would like to what amounts of ingredients there is to make this choc. frosting. It sure sounds a lot better.

1 stick butter, softened. 2-3 cups powdered sugar, 3 Tblsp coca, 1 tsp pure vanilla, and 1/2 C strongly brewed coffee. Put all ingredients except the coffee in a big bowl and using either an electric mixer or your stand mixer beat at medium speed adding a tablespoon of the strongly brewed coffee at a time until the frosting is the right spreading or pouring consistency. I have used this frosting on chocolate cakes for years. I got it from my mother and it is delicious!! For a yummy mocha frosting on something, use the same recipe, but leave out the cocoa. Enjoy!

there is a good chocolate frosting recipe on the side of your hershey's cocoa can. Also, substitute chocolate grahams if you are a chocoholic.

This is one of my old time favorites. My mom used to make this all the time. Now I enjoy making this.

can't wait to make. we don't enjoy graham crackers so will make with slices of yellow cake!! Easy Boston Cream Pie!

This was really good... I have made it 3 times since it was posted a few weeks ago.... the last time I made it i did the chocolate on 2 layers instead of the one... and Yummy!! thanks Mr Food for a very simple easy to make dessert...

This one didn't 'send' my family (only Mr. Food recipe that didn't, have some real family favorites from the OOH man!). BUT - the pudding mixed with frozen whipped topping did! Gave me some great ideas to use other flavors for just that combo, too! Thanks!

i made this last week and shared it with my neighbors and even the neighbor's grandson. he couldn't get enough of it. he's 23. my son is 11 and he fell in love with it!!!!

I use to make this all the time, than lost recipe, so glad to get another one.

Wow! this looks like a really easy no bake cake. What an idea Mr. Food!! Plus I love that I can use sugar-free jello pudding and make it for my diabetic family members.

This is one of my favorites! I love to make it with my little granddaughters, they're so proud of themselves when it's served!! Delicious and so easy!

My 15 year old son LOVES this cake!! He always ask me to make this for his b/day cake.I dont use choc frosting on top,I think that would be way too sweet.I use Choc instant pudding the (jell-o brand) try it you'll will love it. btw you can not eat it right a way it needs to be refigerated for 2 hour or more.Enjoy!!

I made this and it was soooo good! The only thing is that it was a mess when I was cutting it.It was falling apart and the filling oozing out of everywhere , it wasn't firm at all like the video has them all nice and cut up. I made it the day before so it was plenty of time for it to set. Did I do something wrong? Is my refrigerator setting too low maybe? should I put it in the freezer? Any suggestions.

Lisa, I make this all the time for my hubby & boys. I find the key to this is to refridgerate overnight. The graham crakers need time to soften up. I also microwave my icing for up to 30 sec. It makes it so much easier to spread without moving the top layer of graham crakers all over. Hope this helps. Monica

Best desseert I was served at Easter - can't wait to make it myself yummy

This is a delicious and remarkably easy "company grade" dessert to make. Best made a day ahead so the graham crackers can soften. Yum!

Love this recipe. I have been making this as well but I use chocolate graham crackers instead. We love it!!

My family has been making this for over 50 years. It's called IceBox Cake. I sometimes make this using Banana Pudding. Place 1 layer from graham cracker crust; then a layer of banana pudding, a layer of sliced bananas, another layer of pudding & finish top with crushed graham cracker crumbs. Yummy... Or a layer of crackers, then layer of chocolate pudding, layer of crackers, then layer of vanilla pudding, & top with layer or crushed crackers. Use your imagination. I do every week that I make this.

My family has been making this for over 50 years. It's called IceBox Cake. I sometimes make this using Banana Pudding. Place 1 layer from graham cracker crust; then a layer of banana pudding, a layer of sliced bananas, another layer of pudding & finish top with crushed graham cracker crumbs. Yummy... Or a layer of crackers, then layer of chocolate pudding, layer of crackers, then layer of vanilla pudding, & top with layer or crushed crackers. Use your imagination. I do every week that I make this.

I made it and "WOW". I'm speechless !!!

cant wait to try it making it for my dads birthday!

DEEEELISH! I microwaved the frosting just to make it easier to spread and then refrigerated it for the frosting to set.

that was a great idea. It works

If you mix cool whip in with the chocolate frosting it makes it easy to spread.

I made this to serve with my pies for thankgiving (more kid oriented). it was gone before anything else. Eveyone loved this dessert!!

I have been making this for 20 years but I cook my choclate icing, the canned icing is just not as good as the cooked.

Does someone have an idea what can the graham crackers be substituted with? No baking of course.

Nilla Wafers are good too.

Fabulous cake, and try hot fudge (not syrup) topping instead of cake frosting. It's to die for! Be sure to micro-wave a few seconds, then pour over cake and spread with spatula.

I have had this before and it is delicious. I have also tried different variations and it's always so.....good! Heating the frosting in the microwave for about 20 - 25 seconds makes the frosting ready to pour and thus it is even easier to make.

My mother and her mother have been making this cake for as long as I can rember but we call it ICEBOX Cake.

This is soooo good and easy. I have made it muliple times for the family and to take to church.

I love this recipe. I've used chocolate grahams and chocolate pudding and that is very good too.

I am a 76 year old male. Last week I made your Choclate Eclair Cake, and a friend of mine's 18 year old son had some of the cake and said that it was the best cake that he had eaten in his whole life. I think that this cake is a definite winner. Mister Z.

Does anyone have the recipe for a Ho-Ho Cake? The recipe I have calls for 1 cup of shortening in the filling as well as flour....I do not care for it. I am wondering if someone has a better recipe for the filling.

I have had this recipe for many years and my family always loves it; however, the original recipe does not call for chocolate frosting.

Try pistachio pudding and cream cheese icing. It'll blow you away

Could you use a yellow cake and slice it in layers ?

Yes, then it would be like Boston Cream Pie!

I've had this recipe for over 25 years! It is good, tastes wonderful and remember, you've GOT to make it the day before, or very early in the morning. It sitting in the fridge for at least 8 hours is the key to this great dessert!

I agree....I, too, have been making it for years and years and I cook a simple choclate icing and pour over it when the icing has cooled a little....

I made this for our monthly meeting and there was none left. They raved about it . It's extremely easy to make and so Delicious .. Thanks Mr. Food For making me look good !!!

My husband has demanded I make this cake once a week

I made this and my family loved it.

made this for labor day , and it was so yummy , and easy , thanks, i will be making it again and again

I have made this many times and found that if you put the container of frosting (minus the foil covering) into the microwave for about 20 seconds, you can just pour it over the top.

i've made this dessert, and it is FAST, EASY, and DELICIOUS!!! As my grandkids would say," IT's the bomb!

I first heard of this recipe from Paula Dean. I've made it many many times. It's SO easy & everyone's favorite.

I so happy my wife made this for the family, we were all amazed how GOOD it was, she used low fat and sugar free products and it didn't last long in our house.

Terrific recipe, and I added to it......I added a can of crushed pineapple and its juice to the pudding mixes, and then folded in the cool whip. IN addition, after laying down the first layer of crackers, I added a layer of sliced bananas, (dipped in a little lemon juice to preserve their texture/color, and then the pudding, and repeated those layers. After frosting it with the chocolate frosting, I added chopped pecans to the top. MmmmmmGood! Thanks for another wonderful recipe to add to my repetoire!

OMG this looks so good. It looks like you can change the flavors by changing the puddings. Good thing "food stamp" recipes are most likely to be easy and delicious. That's what I look for. Don't tend to like the "fancy"ones much.

The Chocolate Eclair Cake is a 10 plus. It was a hit at our Labor Day cookout. I used chocolate graham crackers, and it was yummy! So easy to make too. Sooooo Good! Thank You, and keep the yummy recipe's coming.

This is THE best Ever!!!! My husband Loved it! You made me proud!!! Thanks!

FOOD STAMP INDEED, don't knock what you have not tried...This is very much like an ice box cake from the 60's and I have made a similar one several times, always to rave reviews. I sometimes use chocolate chip cookies in place of the graham crackers with real whipping cream if I think I can ignore the calories and let set overnight. Chilling is very important One other way is to make and light and refreshing

The "Food Stamp Cookery" comment was totally uncalled for!! There are some pathetic people who find fault with EVERYTHING in an effort to try to make themselves look superior to others! Well, it only makes them look inferior!! This recipe looks wonderful and I intend to make it this weekend!!

I have been making this for years. A family favorite.

This is just absolutely AMAZING! SO easy but it tastes like you worked on it for hours!! SO GOOD!! My whole family loved it! we will be trying it with banana Pudding here soon as well!! TY For this recipe!!

All I can say to that idiot who made the comment about Food Stamps is this::::: What goes around Comes around ! and I hope it comes around to you real soon... You must have a Silver Spoon in your mouth.. Get a Life and don't pick on someone who you may need help from someday ... .I hope I'm that person, cause I Will Deny You !!! This is a Great Recipe !!!

Just made this for a potluck luncheon yesterday. Nothing was left but scrapings around the edge of the pan. This is definitely a keeper. Right up there with 'Two Minute Hawaiian Pie' and 'Million Dollar Pound Cake'!!

I've been making this for years, and it's a super-easy (although it tastes like you worked for hours) family favorite. My son requests it every year as his "birthday cake." One tip, though: I always heat the frosting (I use chocolate fudge flavor) so that it pours on & is much easier to spread. I've also added shredded coconut and just a bit of coconut extract for a bit of a different twist, and it went over pretty well.

Sounds like a easy desert that would look like you fussed a lot. As for the "food stamp" comment. I agree how RUDE and UNKIND remember what goes around comes around you may someday be grateful for the safety net of food stamps to feed yourself or your family. And if you are one of the lucky ones who have tons of extra cash donate to your local food pantry. Children are going hungry.

"Food stamp cookery?" HOW RUDE!!! You just might be there one day.

shame on you with the comment "food stamp cuisine". These are the kind of fun recipes that get passed out around the neighborhood because Mrs. Jones brought it to the 4th of July party or your cousin Sheila made it for the family reunion and all the aunts thought it was clever. Thank God we have always managed, even in times of my husband's furlough in steel & rail in the 80's and not had to count on food stamps. Many families now in this country do not have a choice and your comment is so demeaning. Sure this recipe is not nouveau cuisine, but it doesn't cleaim to be! Lighten up, will ya? And leave your derogatory comments behind! ps I have had this before and it is tasty!

I usually love the recipes I get from MrFood, but this is a prime example of "food stamp cookery." COOL WHIP??? Did I try it? No! Why would I? It sounds nasty.

this is so sad that people continue to respond to the person who mentioned food stamps For one thing we have no idea what this person is going thru in their life how can we react to someone unless we have walked in their shoes and yes i am sure we all have made some comment that we are sorry for as we matured or got healtier Everyone is hurting in one way or another lets try to take the time to either ignore the cmment or understand that this person has to be hurting in one way or another Looking at someone with the eyes of love instead of judgement can change many many many people hearts can we agree this site is here to make comments about what they liked or disliked or changed about the recipe not to get into a war about other comments made have aRead More happy day smile at someone it might be the only smile they have seen in a long time and yes this cake is very yummy thanks

To Mr. Ed (that should be your "name") Cause you sure are a horse's @$$!

I really liked this recipe. Very easy to make, but be sure to chill the 8 hours to firm the filling and let the crackers soften, or you'll get a gloppy mess trying to remove a slice. The only change I made was using real whipped cream rather than a 'topping' (1 pint of whipping cream); why serve the fake stuff to friends and family?

This was easy to make but, It didn't go over as well as I hoped. I missed read the cool whip. I must have used the 8oz . nnot the 12oz. It wasn't all that GREAT...I did use the Fudge frosting . It just didn't have the I don't know what.

This cake was pleasantly easy to make and delicious! Everyone came back for seconds and this is my husbands new favorite.

This is a great recipe, took it to a cookout and got rave reviews...but then anything I ever make from Mr. Food gets rave reviews!!!!!

This must be a really old recipe! Where do you find a 12 oz Cool Whip? We've only seen 8 oz & 16 oz sizes for years now! This is easy to make & tasty!

this was so easy to make and now im probably gonna make it all the time!

No comment on the article, which I'm sure is delicious, I do not like your new format! The other one is much better! Thanks

This recipe was easy I'm proud of myself, instead of chocolate frostng i use creamy fudge frosting Yum Yum. Chocolate eclair cake is so good & easy i will use this desert for an family event that will blow them away.

Add sliced banana to the middle layers with the pudding. Really tasty.

I use sanders hot fudge topping. And just pour it on . The best ever.YUM

Also freeze before serving for a real treat.

also try using chocolate pudding instead of vanilla. A true chocolate eclair cake


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