Eclair Cake Recipe

Name: Eclair Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (1 lb.) box graham crackers; 2 small pkg. vanilla instant pudding; 1 (8 oz.) Cool Whip; 3 1/2 c. milk; 6 Tbsp. cocoa; 2 Tbsp. vegetable oil; 2 tsp. vanilla; 3 Tbsp. butter; 1 1/2 c. confectioners sugar; 3 Tbsp. milk

Servings: persons

1 (1 lb.) box graham crackers
2 small pkg. vanilla instant pudding
1 (8 oz.) Cool Whip
3 1/2 c. milk
6 Tbsp. cocoa
2 Tbsp. vegetable oil
2 tsp. vanilla
3 Tbsp. butter
1 1/2 c. confectioners sugar
3 Tbsp. milk

1
In a 9 x 13-inch pan put one layer graham crackers.
2
Mix pudding and milk.
3
Fold in Cool Whip.
4
Pour half of pudding mixture over crackers.
5
Add 2 layers of crackers on top of pudding.
6
Pour remaining pudding over crackers.
7
Add one layer of crackers.
8
Mix cocoa, oil, vanilla, butter, sugar and milk. Spread over last cracker layer.
9
Refrigerate overnight.

810

kcal

Calories

Fat

119

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (1 lb.) box graham crackers, 2 small pkg. vanilla instant pudding, 1 (8 oz.) Cool Whip, 3 1/2 c. milk, and more.

Yes, Eclair Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Eclair Cake

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