Chocolate Raspberry Eclair Cake

Growing up, my mom always made her Chocolate Eclair Cake as a special treat!! That was, and still is, one of my most favorite summer desserts. Since there is no baking involved, it is the perfect thing to make on a hot day!! When I saw this recipe over at Six Sisters Stuff, I just knew I needed to try it! Sure enough, it was AMAZING and had tons of flavor!! My hubby says this is his new favorite eclair cake! I however, still like both equally! The raspberry in this was a great addition and added a level of sweetness. The chocolate layers in this were yummy as well!! Since it makes a 9×13 pan, this would be perfect for summer parties/gatherings, company over, and more!!



  • 1 (16 oz) box chocolate graham crackers
  • 2 (3.4 oz) boxes instant chocolate pudding
  • 3 1/2 cups milk
  • 1 (8 oz) container of cool whip
  • 3 cups fresh raspberries
  • 1/2 cup butter, melted
  • 6 tbsp cocoa powder
  • 3 cups powdered sugar
  • 6 tbsp milk


  1. In a bowl, combine the chocolate pudding mixes with the milk. Whisk for about 2 minutes, or until thickened.
  2. Fold in the cool whip to the pudding mixture and set aside.
  3. Grease a 9×13 baking pan and place a layer of graham crackers on the bottom of pan. *You may need to break the cracker into smaller pieces to cover entire bottom.
  4. Pour 1/2 the pudding mixture over the graham crackers. Smooth until coated evenly.
  5. Sprinkle 1 1/2 cups raspberries over pudding.
  6. Repeat process one more time (one more graham cracker layer, remaining pudding, remaining raspberries).
  7. Put last layer graham crackers on top of raspberries.
  8. In a bowl, combine the butter, cocoa powder, powdered sugar, and milk. Spread frosting over graham crackers and place pan in refrigerator.
  9. Allow to chill for a minimum of 8 hours… is best overnight though!
  10. Slice desired sized piece and enjoy!

*Keep refrigerated when not serving!!





Print Friendly, PDF & Email


Comments are closed.