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Iced Mocha Eclair Cake


  • 3 1/2 cups of cold International Delight Iced Coffee - Mocha
  • Two small boxes of vanilla instant pudding
  • 16 oz.of whipped topping (thawed)
  • Box of chocolate graham crackers (my pan required the entire box - 33 sheets of graham crackers)
  • One tub of prepared chocolate fudge frosting


  1. First, whisk together pudding mixes and iced coffee.
  2. Allow pudding to set for 1-2 minutes so it thickens slightly.
  3. Fold in the thawed whipped topping and mix until just combined.
  4. In a 9x13 baking pan, cover the bottom with a layer of chocolate graham crackers.
  5. Spread 1/2 of the iced mocha pudding mixture over the crackers.
  6. Add another layer of graham crackers.
  7. Spread the remaining 1/2 of the iced mocha pudding mixture over the crackers.
  8. Add the final layer of graham crackers.
  9. Remove the lid and silver seal from the tub of frosting.
  10. Microwave the frosting at 50% power for 30 second intervals until the frosting is warm enough to be poured.
  11. Pour the frosting over the graham crackers and spread it evenly to cover the top of the 'cake'.
  12. Cover and refrigerate for 4 hours or overnight.
  13. Cut into squares and serve!