Another beautiful thing about this recipe is how customizable it is. You can add whipped topping to make the filling lighter, use chocolate graham crackers for extra richness, add fresh strawberries or bananas, or use dark chocolate instead of semisweet. However you adapt it, the core flavors sweet vanilla, soft graham layers, and smooth chocolate always deliver that nostalgic eclair taste. It’s easy enough for beginners but impressive enough to serve to guests. Once chilled and sliced, this cake becomes a creamy, chocolate-covered dessert that everyone will ask for again and again.
Ingredients
1 box graham crackers
2 boxes instant vanilla pudding mix (3.4 oz each)
3 cups whole milk
1 ½ cups semisweet chocolate chips
1 cup heavy cream or 1 container Cool Whip (optional for extra creaminess)
Instructions
- In a bowl, whisk pudding mix with milk until thick. Fold in Cool Whip if using.
- In a 9×13 dish, add a layer of graham crackers. Spread half the pudding mixture.
- Add another graham layer, then remaining pudding.
- Top with a final layer of graham crackers.
- Melt chocolate chips with heavy cream until smooth; spread over the top.
- Chill at least 4 hours (overnight is best) before slicing.