Homemade Chocolate Eclair Cake, Millie's

Millie Johnson


I first learned to make this icebox cake at a diner I worked at years ago. It was and still is a crowd favorite, especially in the summertime.
I am trying to avoid highly processed foods, so this is my made from scratch version. It takes a bit of time since the pudding part must be cooled before you construct the cake. But don't worry ! The Original is really super quick and I'll give directions for that as well !!!


★★★★★ 2 votes

8 to 12, depending on your personnal portions, lol.
15 Min
15 Min
Stove Top


  • 1 2/3 c
  • 1/2 c
  • 1/2 tsp
  • 4 c
  • 4
    egg yolks
  • 2 tsp
    pure vanilla extract
  • 2 Tbsp
  • 1 pt
    heavy whipping cream
  • 4 Tbsp
    powdered sugar
  • 1 - 1 1/2 box
    graham crackers

  • 2 c
  • 5 Tbsp
    cocoa powder
  • 1/4 tsp
  • 1 1/2 c
  • 2 Tbsp
  • 1 tsp
    pure vanilla extract

How to Make Homemade Chocolate Eclair Cake, Millie's


  1. In large pot, mix sugar, salt, and cornstarch till blended.
  2. Add in milk, egg yolks, vanilla and butter and mix well.
  3. Turn heat on med-high and bring to a boil, stirring constantly. Boil for 1-2 minutes or until thickened.
  4. Pour into bowl and cover with plastic wrap, making sure that the plastic wrap touches the pudding. This will prevent a film on the pudding. Cool in fridge, uncovering and stirring every so often. It takes about an hour or longer to cool. It must be cold before continuing.
  5. Whip heavy cream to form stiff peaks, then add powdered sugar and whip to incorporate.
  6. Add pudding to a large bowl. Gently fold whipped cream into the cold pudding mixture.
  7. Line a 9x13 casserole dish with a layer of graham crackers
  8. Now pour in 1/3 of pudding mixture, another layer of grahams, then of pudding, grahams, pudding, then top with graham crackers. Make chocolate sauce and pour over top. Refrigerate overnight.
  9. Chocolate Sauce
  10. In med-lg. pot (with heat OFF) add the sugar, salt, and cocoa powder and mix well to get rid of clumps.
  11. Add milk and mix well. Turn on med-high heat and bring to a boil. Boil for 6 minutes, stirring constantly.
  12. Turn heat off and add in butter and vanilla extract. Stir to blend.
  13. Pour over the top of graham crackers. Refrigerate overnight.
  14. ***** EASY METHOD
    Use 2 boxes of instant French Vanilla Pudding and mix according to box instructions. Fold in a tub of cool whip. Layer with the graham crackers as instructed above. Top with a can or two of Hershey's chocolate sauce or hot fudge sauce. If using the hot fudge sauce, heat it first so it will pour and spread easily. Refrigerate overnight.

Printable Recipe Card

About Homemade Chocolate Eclair Cake, Millie's

Main Ingredient: Dairy
Regional Style: American

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