Baba’s Chocolate Caramel
Eclair Cake

From Baba’s Kitchen ❤️

My mom made this chocolate caramel eclair cake for years, and she took it to church dinners all the time. It was always a big hit! I still remember those creamy layers, the graham crackers, and her chocolate and caramel drizzle. I kept that special part just the way she made it and added my own little touch to the filling. Some recipes are more than dessert — they’re family memories.

How Baba makes it

Directions

1. 1

   Beat the softened cream cheese until smooth. Add the instant pudding, cold milk, and vanilla, and beat until combined and thickened. Fold in the Cool Whip.

2. 2

   Cover the bottom of a 9 × 13-inch baking dish with a layer of graham crackers, breaking them as needed to fit.

3. 3

   Spread half of the filling over the crackers. Add a light drizzle of chocolate syrup and caramel syrup.

4. 4

   Add another layer of graham crackers, spread with the remaining filling, and add another light drizzle of both syrups.

5. 5

   Finish with a final layer of graham crackers. Refrigerate for 30 minutes to firm up before frosting.

6. 6

   Soften the chocolate frosting just enough to spread easily, then spread it gently over the top layer of crackers. Finish with a drizzle of chocolate syrup and caramel syrup.

7. 7

   Cover and refrigerate for at least 4 hours, preferably overnight, so the crackers soften and the layers set. Slice and serve chilled.