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Eclair Cake

This Eclair Cake takes the flavors of a regular eclair and puts them into an easy to make, yet delicious dessert. It is made with layers of graham crackers, pudding mixed with whipped cream, and topped with a buttery, chocolate glaze.

Course Dessert
Cuisine French
Prep Time 20 minutes
Author Sarah Averett

Ingredients

Filling:

  • 2 (3.4 oz) packages vanilla instant pudding mix dry
  • 3.5 cups whole milk
  • 12 oz. whipped topping
  • 1 box honey graham crackers

Frosting:

  • 6 Tbsp. butter
  • 6 Tbsp. milk
  • 6 Tbsp. cocoa powder
  • 1 cup powdered sugar

Instructions

  1. Whisk the milk and vanilla pudding mix together for two minutes. Gently fold in the whipped topping to keep the mixture light and fluffy.

  2. In a 9x13 inch pan, layer graham crackers to cover entire bottom of pan. Pour half of the pudding mixture on top of graham crackers and level.

  3. Put another layer of graham crackers on top of the pudding mixture to cover the entire surface, cutting and shaping as needed.

  4. Put the second half of pudding mixture on top of the graham crackers and level.

  5. Put the final layer of graham crackers on top of the pudding layer to cover the entire surface, with bumpy side down. Again cut and shape accordingly.

  6. In a separate bowl, microwave the butter and milk, just until the butter is melted and you can fully mix the two together.

  7. Add the cocoa powder and powdered sugar and blend together well.

  8. Pour the glaze over the top of the graham crackers and smooth out evenly.

  9. Refrigerate for at least 8 hours.

Recipe Notes

Recipe from Chef in Training.