Éclair Cake

A co-worker brought one of these in to share with everyone at our small company. After the first bite, numerous people were asking for this recipe. While very simple to make, the end effect is absolutely delicious.


Éclair Cake


Full recipe is for an 8x8 (9x9) pan. I made a double (full box crackers, 2 boxes pudding, 1-1/2 tubs of cool whip)



1/2 Box Graham Crackers

Small box instant pudding

1/2-3/4 tub of extra creamy cool whip

2 cups (scant) Milk

1/2 teaspoon Vanilla (optional)

Dark chocolate cake icing (or you can make a ganache; I can’t because it ends up either soup or a hard crust)




Mix the pudding per the directions (if you want a denser filling use 1-1/2 cups, it is good that way, too).

Add vanilla and fold in the cool whip (again more or less cool whip depending on how dense you like the filling)

Line the pan with 1 layer of crackers.

Pour in and spread evenly 1/2 of the filling.

Place another layer of crackers

Pour in the rest of the filling

Place another layer of crackers

Spread icing.



Let set in the fridge for at lease 12 hours. I have made it up to 36 hours ahead. Anything longer than that tends to get eaten before the party.



Today the pudding was White Chocolate and I used a full 2 cups milk for each pudding box. I usually use vanilla or French vanilla; you may also use pistachio pudding. Chocolate graham crackers are good too.

Sounds absolutely yummy!



Thanks!