Easy eclairs with no baking!

Chocolate eclairs are a long time favourite recipe, and now they are easier to make than ever! Try this recipe

Chocolate eclairs are a long time favourite recipe, and now they are easier to make than ever! Try this recipe the next time you have to bring a plate…


  • 2 packets of vanilla instant pudding mix
  • 3.5cups milk
  • 1.5 cup cream
  • 2 packets ginger nut biscuits
  • 3 tbsp butter
  • 3 tbsp milk
  • 3 tbsp cocoa
  • 1 cup icing sugar
  • 1 cup milk chocolate melts


  1. Blend the milk and vanilla pudding packets for about two minutes. Fold in the cream.
  2. In a 9′ x 13′ pan, layer the biscuits to cover the bottom of the pan. You may need to cut and shape the biscuits to fit nicely.
  3. Pour half of the pudding mixture on the top and level out so it is even.
  4. Put another layer of biscuits to cover entire surface. Cut and shape biscuits accordingly.
  5. Put the second half of pudding mixture on top and level.
  6. Put the final layer of biscuits on top with bumpy side down. This will help the top look more smooth when you go to put the frosting on top. Once again, cut and shape biscuits accordingly to avoid pits and cracks.
  7. For the frosting, microwave butter and milk just enough so that they are melted together. Add cocoa and powdered sugar and blend together. This will be a runnier frosting/glaze. Pour over top of biscuits and smooth out nicely. Refrigerate for at least four hours and drizzle melted milk chocolate over the top with a fork. Enjoy!

Originally published here



If you have a recipe you’d like to share with the Starts at 60 community – we’d love to share it! Submit them to us by completing the form below.

  1. This is an eclair, choux pastry and cream. Everyone told you this months ago when you posted it.

  2. Bit confused, ingredients state ginger nuts, method says graham crackers are they one and the same please

  3. That is NOT a chocolate eclair …a chocolate eclair is choux pastry with fresh cream and chocolate icing.

  4. Boy, some people have strong views, n obviously these people call EVERYTHING by the correct name – I doubt it – some countries call things by completely different names n if people reading this can’t work that out for themselves then I figure they won’t have the brains to make these lovely recipes! ! Get over yourselves girls…be appreciative of the recipes n make them or not, but stop complaining about slight trivialities why don’t you! !! To the author of this recipe I thank you n will definitely be making them…by whichever name…might even call them Chocmies just because I can!!

    • We are not allowed to have strong views about this cake being called the wrong thing for the second time around, but you are allowed strong views enough to tell us get over ourselves. Go figure!

    • So are you making your Chocmies with gingernuts or graham crackers? And will you leave your your ingedient of choice whole but trimmed, or crush them like in the photo?

    • Marilyn Lunt I shall make 4 batches – two with ginger nuts where one batch is crushed n the other is whole and the same with my Graham crackers one!!!

    • Seriously Janice D’Ambra I shall – I like to try new release open n then play around with them n see where I can go with them 😊

    • It might be your sort of recipe….if you like the impossible…..the ingredients, the photo, and the instructions just do not match up!

Leave a Reply

Your email address will not be published. Required fields are marked *