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Pam Walker’s Chocolate Eclaire

Prep Time20 mins
Total Time20 mins
Course: Dessert


  • 1 (16-ounce) can chocolate cake frosting
  • 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


  • Prepare pudding using directions on the box.
  • Add whipped topping to pudding, folding gently.
  • In a large 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 for 1 minute 10 seconds. Then pour over top layer of graham crackers. Smooth if necessary. Chill at least 3 to 4 hours, but preferably overnight for best results.