Chocolate Eclair Cake

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  • 2 packets (3.4 oz / 96g each) instant vanilla pudding mix

  • 3 cups (720 ml) cold milk

  • 1 tub (8 oz / 226g) whipped topping (Cool Whip), thawed
    OR 1½ cups whipped heavy cream

For the Layers

  • 1 box graham crackers (about 14–16 full sheets)

For the Chocolate Topping

Option 1: Classic Chocolate Frosting

  • 1 cup (200g) granulated sugar

  • ⅓ cup (35g) unsweetened cocoa powder

  • ¼ cup (56g) butter

  • ¼ cup (60 ml) milk

  • 1 tsp vanilla extract

Option 2 (Easier): Store-bought chocolate frosting
(Thin with 2–3 tbsp milk and microwave 15–20 sec to make pourable.)

Directions

Step 1 — Prepare the Cream Filling

  1. In a large mixing bowl, add instant vanilla pudding mix and cold milk.

  2. Whisk for about 2 minutes until it thickens.

  3. Fold in Cool Whip (or whipped cream) gently until well combined and smooth.

  4. Set aside.

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