Chocolate Eclair Freezer Cake

This Chocolate Eclair Freezer Cake takes just five ingredients and about 15 minutes to put together.

Made with layers of graham crackers, vanilla pudding, and whipped topping, this no bake dessert is creamy, cake-likey, and mouthwateringly good!

Patty Says: "Yum this looks so good"

Why you will love this freezer cake recipe

This is a five ingredients no bake cake recipe that takes less than 20 minutes to put togethers. The ingredients are inexpensive and common ingredients that you may already have on hand.

Here is what else you will like about this recipe.

• This recipe is no-bake and simple enough for about anyone to put together.
• The rich and creamy pudding layer tastes and looks just like the filling from an actual eclair.
• Using graham crackers gives this cake a cake-like layer that works perfectly with the pudding layer.
• Customizing this recipe is as easy as using a different flavor of instant pudding or a flavored graham cracker.

Ingredients you will need to make

• Milk A full fat milk offers a rich flavor and texture for this recipe. You milk should be cold.
• Whipped Topping. Such a tubbed Cool Whip.
• Instant Vanilla Pudding. The pudding that you use must be "instant" as this is a no-bake no-cook recipe.
• Graham Cracker. You can use the brand of your choice as long as that graham crackers are intact.
• Chocolate Frosting. Premade chocolate frosting makes this recipe even easier to make.

Expert Tip 👉 Adding sprinkles on top can make this cake prettier or help to make it festive for a specific occasion.

How to make Chocolate Eclair Freezer Cake

Prep Time: 15 minutes .
Servings 15, depending on how it is sliced. .
How to Serve::As is or with a scoop of ice cream on the side.
Notes: You will need a 9x13 inch baking dish to make this recipe .

1. Filling. In a large mixing bowl, use a whisk to combine together the milk and instant pudding until smooth. Then use a rubber spatula or similar item to fold in the whipped topping.
2. Graham Crackers. Arrange your graham crackers in a single layer on the bottom of your baking dish so that the bottom of the baking dish is fully covered.
3. Layer. Use a spoon or frosting knife to spread half of the filling mixture over the graham cracker layer. You can use the back-side of the spoon to evenly distribute the filling layer. Then repeat this process with the remaining filling and topping that with graham crackers. There should be three layers of graham crackers and two layers of filling.
4. Frosting. Evenly spread or pour the chocolate frosting on top of the top graham cracker layer.
5. Chill. Cover and refrigerate your cake for at least eight hours for the layers to set.
6. Serve. When your cake has fully set you can slice and serve it.

Tips for making the best eclair cake.

While you could use the pudding flavor of your choice, make sure that you are using 'instant pudding'. Because this is a no-bake recipe the pudding needs to be 'instant'.

More helpful tips for you.

1. The easiest way to frost this cake is to first soften the frosting by microwaving it in the container (remove any foil etc first) for 30 seconds, stirring well after. Alternatively, you can scoop the frosting into a microwave safe bowl and heat for 30 seconds.
2. If you line your baking dish with parchment paper that overhangs the edges you can simply lift the set cake out of the pan for slicing by using the parchment paper.
3. Chill your cake in your refrigerator for six hours, or overnight. For more defined layers in the dessert, you can freeze it overnight and then thaw it in your refrigerator for at least three hours before serving.

How to store freezer cake.

Leftover freezer cake should be covered. When properly stored, freezer cake should keep four up to four days when refrigerated and up to a couple of months when frozen and the thawed in the fridge.

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