• Ingredients
  • 2 (3 ounce) packages instant vanilla pudding mix
  • 3 cups milk
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 1 (16 ounce) package chocolate graham crackers
  • 1/4 cup milk
  • 1/3 cup unsweetened cocoa powder
  • 1 cup white sugar
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract


  • In a large bowl, combine pudding mix and 3 cups milk; mix well. Fold in whipped topping and beat with mixer for 2 minutes.
  • In a buttered 9×13 inch baking dish, spread a layer of graham crackers on the bottom of the dish.
  • Spread 1/2 of the pudding mixture over crackers, then top with graham crackers. Spread remaining pudding over crackers; top second pudding layer with another layer of crackers.
  • To make topping: In a medium saucepan over medium-high heat, combine 1/4 cup milk, cocoa and sugar and allow to boil for 1 minute; remove from heat and add butter and vanilla. Mix well and cool.
  • Pour sauce over graham cracker layer and refrigerate until set; serve.

Nutritional Information

Amount Per Serving  Calories: 414 | Total Fat: 15.4g | Cholesterol: 10mg Powered by ESHA Nutrient Database Nutritional Information Chocolate Eclair Cake Servings Per Recipe: 12 Amount Per Serving Calories: 414

  • Total Fat: 15.4g
  • Cholesterol: 10mg
  • Sodium: 385mg
  • Total Carbs: 65.2g
  •     Dietary Fiber: 2g
  • Protein: 4.8g