Eclair cake is light and fluffy.  When people eat it, they will think that you have been working for hours to make this cake. That is one of the joys of this recipe. Friends and family will truly know that you love them when you make this cake.  It is so good and a lot less expensive than buying eclairs.  I made it for my grandson’s blessing and we hid it until the very end so that we would be sure to get some. Believe me, it still went very fast.

Eclair Cake

It comes together super fast, however you need a couple of hours to let it set so that the graham crackers will have time to soften.  You can change up the design that you put on top of each piece of cake, based on the occasion or what your mood is!  I put a small red flower on the top of each piece, since it was close to Christmas.  I cut it pretty small, but you might want to cut it into 24 pieces.  You could also use coconut or chocolate pudding.  Have fun with this recipe and wait for the complements to come.

Eclair Cake
Recipe Type: Dessert
Author: Amy
Prep time:
Total time:
Serves: 24-30 people
  • 2 1/2 packages of graham crackers
  • 2 small packages of instant French vanilla pudding
  • 3 1/2 cups milk
  • 1 (8 ounce) container whipped topping
  • Chocolate Frosting:
  • 3 Tbsp. Butter
  • 2 tsps. vanilla
  • 2 tsps. light corn syrup
  • 2 squares unsweetened chocolate ( or 3 Tbsp.cocoa, plus 2 Tbsp. oil)
  • 3 Tbsps. milk
  • 1 1/2 cups powdered sugar
  1. Butter or spray the bottom and sides of a 9″ X 13″ pan.
  2. Line the bottom of the pan with whole pieces of graham crackers.
  3. Mix the pudding and the milk together. Let the pudding sit and set up for several minutes.
  4. Fold the whipped topping into pudding mixture.
  5. Layer half of pudding mix onto graham crackers.
  6. Then layer another layer of graham crackers.
  7. Next layer the other half of the pudding mix.
  8. Layer a third layer of crackers on top.
  9. Frost top of graham crackers with chocolate icing shown below.
  10. Refrigerate for a least 2 hours before serving.
  11. Recipe is best when made the night before it is served.
  12. You can also put a small rose bud made out of butter cream frosting.
Chocolate frosting:
  1. Mix together butter, vanilla, corn syrup, chocolate or cocoa, milk, and powdered sugar.
  2. Spread over the top of the eclair cake.
  3. Refrigerate until set.
  4. Cut into squares to serve.


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