Eclair Cake Recipe

Name: Eclair Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 (1 lb) box honey graham crackers; 2 small instant vanilla pudding; 2 3/4 cups milk; 1 (8 ounce) container Cool Whip; Frosting; 1 (1 ounce) package Choco-bake (unsweetened liquid chocolate); 2 teaspoons white Karo; 2 teaspoons vanilla; 3 tablespoons soft margarine; 1 1/2 cups powdered sugar; 3 tablespoons milk

Servings: persons

1 (1 lb) box honey graham crackers
2 small instant vanilla pudding
2 3/4 cups milk
1 (8 ounce) container Cool Whip
Frosting
1 (1 ounce) package Choco-bake (unsweetened liquid chocolate)
2 teaspoons white Karo
2 teaspoons vanilla
3 tablespoons soft margarine
1 1/2 cups powdered sugar
3 tablespoons milk

1
Cake-----------.
2
Butter 9x13 inch pan and layer with whole graham crackers.
3
Mix pudding and milk.
4
Blend in cool whip.
5
Put 1/2 pudding mixture over crackers.
6
Layer more crackers over pudding.
7
Top with rest of pudding.
8
Cover with a layer of crackers.
9
You will have 3 layers of crackers.
10
Refrigerate for 2 hours before frosting.
11
Frosting-----------.
12
Beat all frosting ingredients until smooth.
13
Frost cake and refrigerate 2 hours.
14
Can be frozen.

No nutrition data on file — estimate from the ingredient list.

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 11 ingredients. The key ingredients include: 1 (1 lb) box honey graham crackers, 2 small instant vanilla pudding, 2 3/4 cups milk, 1 (8 ounce) container Cool Whip, 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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