Eclair Cake

Eclair Cake Final

I love eclairs, so when I saw this Eclair Cake, I just had to make the dessert. It turned out that it didn’t disappoint! My family ate it up!

Eclair Cake
  • 2 (3.4 oz.) packages vanilla instant pudding mix
  • 3½ cups whole milk
  • 8 oz. Cool Whip
  • 2½ - 3 packages graham crackers
  • Frosting:
  • 6 Tablespoons butter, melted
  • 6 Tablespoons milk
  • 6 Tablespoons cocoa
  • ½ cup powdered sugar
  1. In a mixing bowl, blend the vanilla pudding mix and the milk for 2-3 minutes. Fold in the Cool Whip.
  2. In a 9x13 pan, place graham crackers in a single layer to cover the entire bottom of pan. Cut and shape graham crackers as needed.
  3. Pour half of the pudding mixture on top of the graham crackers.
  4. Place another single layer of graham crackers to cover the mixture.
  5. Pour the rest of the pudding mixture on top of the graham crackers.
  6. Place one more layer of graham crackers on top with the bumpy side down to ensure a smooth look when you spread the frosting.
  7. To make the frosting, mix the powdered sugar and cocoa in a bowl. Add in the melted butter and milk. Pour and spread the frosting over the top of the graham crackers.
  8. Refrigerate over night.

This recipe came from Chef In Training.

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