Chocolate Eclair Cake #SundaySupper

Chocolate Eclair Cake is a cool, creamy summer icebox cake that is easy to make. Let it soften in the fridge overnight before diving into it – If you can wait that long!

Chocolate Eclair Cake

I remember the first time I had Chocolate Eclair Cake. I was in high school, and was working my part-time job at the library.

This was before Becky the Really Bad Boss started. I have no idea why, but she absolutely hated me. She played favorites with the other student shelving assistants, and made working there very difficult.

I am pleased to say, though, that I managed to outlast her–She moved on to some other position within the library about a year before I eventually left to go off to college. And the suck-up, butt-kissy student assistant that had her head shoved up Becky’s backside also quit before I did.


I can’t remember if it was for someone’s birthday or just a random work potluck, but I do remember a coworker named Linda who brought it in, and it was the greatest thing I’d ever tasted.

Before I discovered Tiramisu, and while I was still in the throes of my love for Boston Cream Pie, Chocolate Eclair Cake was amazing. Pudding, cakey bits from the graham crackers, and of course, chocolate.

Chocolate Eclair Cake

I also recall that when my sister and I were living together, I’d occasionally whip one up, and we’d watch TV or play video games with the pan and two forks sitting between us (this is obviously before she went vegan). Overindulgence at its finest, let me tell ya.

Chocolate Eclair Cake

One of the things I love best about Chocolate Eclair Cake is that it’s no-bake, which means it’s perfect for a summer potluck, and happens to be what we’re featuring for Sunday Supper this week. You don’t have to heat up the kitchen at all to make it, and it feeds a crowd. Or two sisters with massive sweet teeth.

Yield: 12

Chocolate Eclair Cake #SundaySupper

Chocolate Eclair Cake #SundaySupper
Prep Time 20 minutes
Total Time 20 minutes


  • 2 sleeves of cinnamon graham crackers
  • 1 3/4 C whole milk
  • 1 3.4oz. box of instant French vanilla pudding
  • 1 8oz. tub of whipped topping (extra-creamy)
  • 4 oz. bittersweet chocolate
  • 1/4 C butter
  • 1 1/2 C powdered sugar
  • 1/4 C milk


Place a layer of graham crackers on the bottom of a 9x13-inch pan. Break the crackers to fit if necessary.

Meanwhile, whisk together the 1 3/4 C milk and the pudding. Whisk until thickened, then fold in the whipped topping.

Spread half the pudding mixture on top of the graham crackers. Top that with another layer of graham crackers, the other half of the pudding, and a final layer of graham crackers.

In a medium mixing bowl, melt the chocolate and butter together, in the microwave. Whisk until smooth. Slowly add in the powdered sugar and the milk. Beat until smooth. Spread over the top layer of graham crackers. Refrigerate at least 8 hours before serving, overnight if possible.

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Thanks to TR Crumbley for hosting this week! Check out the rest of the potluck dishes by the Sunday Supper group:


Sides and Salads

The Main


Plus Lemon Yogurt Pound Cake and Best Potluck Dishes from Sunday Supper Movement

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

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