Grandma’s Chocolate Eclair Cake


  • 1 box of Graham Crackers
  • 2 – 3 oz boxes of instant vanilla pudding
  • 3 1/2 cups cold milk
  • 8 oz tub of Cool Whip


  1. Butter or spray a 9×13 pan. Lay down a layer of graham crackers. Mix pudding with milk. Fold in Cool Whip.
  2. Pour half of the pudding mixture over crackers. Lay down another layer of crackers. Spread the rest of the pudding mixture over the crackers. Add one more layer of crackers.
  3. Refrigerate 2 hours before frosting.


  • 1/4 cup cocoa
  • 1 1/2 cup powdered sugar
  • 3 TBS softened margarine
  • 2 tsp light corn syrup
  • 1 tsp Vanilla
  • 3 TBS milk


  1. Beat and mix until smooth. Add a little more milk if needed.
  2. Spread over top layer of crackers. Refrigerate 24 hours before serving. Cut into squares.

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