Total Time
30mins
Prep 20 mins
Cook 10 mins

This is a recipe that was very popular in the '70's. Easy to put together and quite delicious.

Ingredients Nutrition

Directions

  1. Filling: Mix together pudding and milk.
  2. Fold in Cool Whip, and mix well.
  3. Butter a 9 x 13" cake pan.
  4. Place a layer of crackers in the pan.
  5. Top with half of the pudding mixture, then add another layer of crackers, and the remaining pudding.
  6. End with a third layer of crackers, and set aside.
  7. Topping: Blend milk, cocoa, sugar and salt and bring to a boil.
  8. Cook and stir for 1 minute, and remove from heat.
  9. Stir in butter and vanilla.
  10. Mix well, and allow to cool.
  11. Spread cooled mixture on top of cake, and refrigerate for at least 8 hours.
  12. Just before serving, decorate top with chocolate curls by peeling chocolate bar with a vegetable peeler.
Most Helpful

5 5

My husband made this yesterday for his fellow teachers they had "memories" day at school and were to bring something that brought out some sort of memory. He chose this because a very dear friend of ours used to make this for us when we lived in Honolulu in the mid-90s. The teachers ate it up, it sure didn't last long! From 9/16/2006: I haven't had a chocolate eclair cake in a LONG time. This was SO good! We used fat free pudding, but everything else the same. Yummmy!

5 5

awesome dessert!you did good tom!

5 5

I made this for my fiance's office and they loved it. The only thing I did different was use White Chocolate pudding (I don't like vanilla pudding) and the new "pourable" chocolate frosting. Next time I will try the Cheesecake pudding.....YUM!!