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Home » Recipes » Desserts

Pam Walker’s Easy Chocolate Eclair

Stacey – October 28, 2010 – 18 Comments

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Slice of Chocolate Eclair

We all have those teachers that left an indelible mark on us as youngsters.  I am fortunate enough to have had quite a few of those. One of them was Pam Walker.

She was one of those that just kind of “understood” the challenges of teens in the impressionable and awkward junior high years. She was compassionate but was sure to set us straight when we needed it.

   Chocolate Éclair Cake with missing slice

This recipe for Easy Chocolate Eclair was hers. We had some form of potluck event at school one day and she brought this.  I immediately asked for the recipe and still have the folded, worn piece of paper in my files.  Mom and I have been making this recipe ever since and we’ve shared the recipe with countless folks. It’s one of those delicious desserts where everyone will be asking for the recipe.  

It’s a quick and easy layered dessert that is no-bake!  And it only calls for 5 ingredients!  Even with all that going for it, it’s also crazy delicious!  

Who would have guessed all those years ago that this great recipe would serve me the way it has and eventually end up here on SouthernBite.com.  Life has pretty funny way of working out.  

So to you, Mrs. Walker – thanks for feeding our bellies that day and giving us the tools to feed our souls for years to come.  You’re one of the good ones.  

Chocolate Éclair Cake with missing slice
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Recipe Card

Pam Walker’s Chocolate Eclaire

Course Dessert
Prep Time 20 minutes
Total Time 20 minutes
Servings 8 to 10
Author Stacey Little | Southern Bite

Ingredients

  • 2 (3.4-ounce) boxes instant vanilla pudding mix
  • + milk to prepare the pudding according to the package instructions
  • 1 (8-ounce) container frozen whipped topping, thawed
  • 1 (14.4-ounce) box graham crackers
  • 1 (16-ounce) can chocolate cake frosting

Instructions

  • Prepare pudding using directions on the box. Allow to set.
  • Add whipped topping to pudding, folding gently.
  • In a 9x13-inch baking dish, layer starting with graham crackers, then pudding mixture, more crackers, more pudding, then top with another layer of crackers. (You’ll have to break crackers up to make them fit edges and corners.) You should have 3 layers of crackers and 2 of pudding mixture.
  • Remove the lid and foil from the icing. Melt in microwave using 30 second intervals, until pourable. Then pour over the top layer of graham crackers. Smooth if necessary. Cover and chill at least 3 to 4 hours, but preferably overnight for best results.
Chocolate Éclair Cake with missing slice
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Chocolate Éclair for Pinterest 

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  1. Jlangsda

    November 28, 2020 at 10:40 am

    I love this recipe, but I used chocolate graham crackers instead of regular ones. It was delicious!

    Reply
    • Stacey

      November 29, 2020 at 12:57 pm

      Yum! Sounds great! Glad to hear you enjoyed it!

      Reply
  2. Rosemary

    July 29, 2020 at 3:22 pm

    I made this for my granddaughter’s prom several years ago
    The only thing different was my recipe called for maraschino cherries topping each serving
    The kids loved it

    Reply
    • Stacey

      July 30, 2020 at 1:22 pm

      Sounds like a GREAT addition! Thanks for sharing, Rosemary!

      Reply
  3. Donna Wyers

    July 21, 2020 at 8:35 pm

    do you have to freeze the whip topping

    Reply
    • Stacey

      July 27, 2020 at 11:17 am

      No, it should be thawed. It’s just sold frozen.

      Reply
  4. Rhonda

    January 31, 2020 at 7:05 am

    Thank you for sharing. It sounds amazingly good and easy to make. Can’t wait to try it for my next gathering.

    Reply
    • Stacey

      January 31, 2020 at 11:47 am

      Hope y’all love it!

      Reply
  5. Darr

    January 29, 2020 at 7:44 am

    Thank you so much for this totally easy recipe. This is one of my very favorite deserts.
    Love your recipes.

    Reply
    • Stacey

      January 29, 2020 at 12:27 pm

      You are so welcome! Thank for your kind words!!

      Reply
  6. Winnie Mom

    January 29, 2020 at 6:55 am

    I make this quite often especially in the summer when I don’t want to turn on the oven. I have changed this up on occasion using the chocolate graham crackers and using the instant cheesecake pudding. Instead of using frosting I make a gnache with heavy whipping cream and semi sweet chocolate (or chocolate of choice). If I don’t have Cool Whip on hand will make my own. Many ways you can change and always turns out great.

    Reply
    • Stacey

      January 29, 2020 at 12:27 pm

      So true! Your variations sound amazing!! Thanks for sharing!

      Reply
  7. CLAUDIA DAVIS

    January 28, 2020 at 6:53 pm

    Do you mean to frost with a buttercream frosting that is sold in the round containers?

    Reply
    • Stacey

      January 29, 2020 at 12:28 pm

      I’m talking about the frosting that is sold in the round containers right with the cake mix in the grocery store. Hope that helps.

      Reply
  8. Melodie

    January 28, 2020 at 2:16 pm

    This looks delicious! Can’t wait to try it! Just wanted to make sure size pan you’re using. Is it a 9×13?

    Reply
    • Stacey

      January 28, 2020 at 2:45 pm

      That’s right! It’s a 9×13. I just updated the recipe to be more clear. Thanks!

      Reply
  9. janeinbama

    January 28, 2020 at 1:36 pm

    This is a family favorite – our recipe calls for a cooked icing. You can’t go wrong either way. Some teachers stay with you for a lifetime,don’t they?

    Reply
    • Stacey

      January 28, 2020 at 2:46 pm

      I totally agree!

      Reply

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Stacey Little of Southern Bite

Hey, y’all! I’m Stacey…

Feeding people makes me happy. Few things in this world delight me more than my family and friends gathered around my table enjoying a meal. Pull up a chair and join us! Read more…

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