Chocolate Eclair Cake

A few weeks ago we celebrated our 15th wedding anniversary.  Since our anniversary fell during the week, we we decided to stay in and grill out.  We grilled skirt steak (our new favorite) and had crack potatoes.  YUM!

For dessert I made this Chocolate Eclair Cake.  I haven’t made this dessert in years.  I’m not sure why because it is Chicken Legs’ all-time favorite dessert.  I decided to surprise him and make it for our anniversary dinner.  OMG – I forgot how good this is!  It gets better the longer you let it sit.  I only made a half batch and we almost finished it all by ourselves.  It is so light; it is hard to stop eating!  This is a great recipe for a crowd.  It is easy to make and makes a ton.  Make it tonight and it will be perfect in time for Easter dinner.

As part of our anniversary celebration, I decided that we needed to have some updated photos made.  We haven’t had professional photos taken since our wedding day; unless you count the photographers at Disney World.  ðŸ™‚ We got married at the University Chapel in Auburn, AL, and I wanted to have the photos done at the same location.  
We used T2 Photography in Auburn, AL.  They came highly recommended by a friend (who happens to be a professional photographer as well).  We had such a fun time with Sarah & Thomas.  They made us feel so comfortable in front of the camera and had tons of great ideas to update our photos.  They posted a sneak peak of our session on Facebook this week.  We love it and can’t wait to see the rest of them!

Chocolate Eclair Cake
(Printable Recipe)

1 box graham crackers
2 (3 1/4-ounce) boxes French vanilla instant pudding
3 ½ cups milk
1 (8-ounce) container Cool Whip, thawed
1 can chocolate frosting

Spray the bottom of a 9×13 pan with cooking spray. Line the bottom of the pan with whole graham crackers.

In the bowl of an electric mixer, mix pudding with milk; beat at medium speed for 2 minutes. Fold in whipped topping. Pour half the pudding mixture over graham crackers. Place another layer of whole graham crackers on top of pudding layer.

Pour over the remaining half of the pudding mixture and cover with another layer of graham crackers.

Heat the container of prepared frosting, uncovered in the microwave for 1 minute. Pour over the top of the cake. Refrigerate for at least 12 hours before serving.

Pin It!

post signature

Categories:

You Might Also Like

See All Recipes

Buttermilk Syrup

Buttermilk Syrup Recipe – Bursting with creamy richness and a hint of tangy sweetness, this irresistible syrup is the perfect…

Weekly Meal Plan

What’s for dinner? Weekly Meal Plan with a quick and easy recipe for every night of the week! Main dishes,…

Bean and Bacon Soup

Homemade Bean and Bacon Soup Recipe  – a homemade version of a childhood favorite soup! Super simple to make with…

Comments

  1. What about an all chocolate version with chocolate graham crackers and chocolate pudding… or would that be "to much"???

  2. Oooh, my Grandma always made this for my birthday. Favorite. Cake. Ever.
    She usually just melted chocolate chips for the top, but they would get too hard. I like the idea of making your own topping, like Jen above.
    Thanks for sharing!
    Stephanie

  3. This is an all-time favorite in my family. The only difference is my mom always made a homemade chocolate icing. It's so simple to make:
    1C. Sugar
    1/4C. Cocoa
    1/4C. Milk
    bring to a boil for 2 minutes then remove from heat.
    add 1 stick butter and 1 tsp. vanilla, let cool briefly then pour on top! AMAZING!

    I also use all low fat ingredients and it is just as fabulous. Now I want to make the PB version. Thanks for sharing!

  4. Making this tonight for a surprise on Tuesday evening. I thought I'd make it tomorrow night, but you seem to say it tastes better if it sits longer… so tonight it is! 🙂

Leave a Comment