Eclair Cake

Eclair Cake

This eclair cake is an old classic! It’s a great no-bake dessert that is always a hit no matter where you bring it. It’s definitely a staple in some circles, but believe it or not, this is the first time I ever made it! I was looking for an easy make-ahead dessert to take to a cook-out and this one stood out to me on Pinterest.  Mike loves pudding type desserts, so I was pretty certain he would like this eclair cake. It consists of layers of graham crackers, pudding and cool whip, with a delicious chocolate frosting on top. The graham crackers soften and become cake-like and the whole thing is delicious and addicting. I’m guessing most people have had it before, so I feel a little silly posting the recipe, but for those of you who have been deprived of this delicious dessert your whole life – here you go! You need to make it as soon as possible. It is a great dessert to take to cook-outs and pot-lucks, and it’s sure to be a crowd-pleaser.

Eclair Cake

Eclair Dessert

Ingredients:

For the cake:

  • 2 (3.4 oz) packages Vanilla Instant Pudding mix, dry
  • 3 1/2 cups whole milk
  • 12 oz. cool whip
  • 2 (14.4) oz packages graham crackers

For the frosting:

  • 6 Tbsp. butter
  • 6 Tbsp. milk
  • 6 Tbsp. cocoa
  • 2 cup powdered sugar

Directions:

For the cake:
Using a handheld mixer, blend the milk and vanilla pudding packets for about 2 minutes. Fold in Cool Whip.

  1. In a 9x13 pan, layer graham crackers to cover entire bottom of pan. You may need to cut and shape the crackers to fit.
  2. Place half of pudding/cool whip mixture on top and level.
  3. Put another layer of graham crackers to cover entire surface.
  4. Put the second half of pudding/cool whip mixture on top and level.
  5. Put the final layer of graham crackers on top.

For the frosting:

  1. Microwave butter and milk just enough so that they are melted together. Be careful not to let it boil.
  2. Add cocoa and powdered sugar mix until well-blended.
  3. Pour over top of graham crackers and smooth out nicely.

Refrigerate overnight, and then serve cold.

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4 comments

  1. this turned out fantastic–thanks for the recipe!!

    • megan replied: — August 25th, 2014 @ 9:32 am

      I’m so glad you liked it! 🙂

  2. Wowee! This was so easy to make and unbelievably yummy. I have already made this three times since stumbling upon the recipe and I received rave reviews and requests for the recipe each time. I can assure you this recipe has earned a spot in my recipe box.

    • megan replied: — September 25th, 2014 @ 1:15 pm

      So glad you liked it! Yum, you’re making me want to make it again 🙂

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