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 lb. box graham crackers; 2 small pkg. vanilla instant pudding; 3 1/2 c. milk; 1 (9 oz.) container Cool Whip; 6 Tbsp. cocoa; 2 tsp. white Karo syrup; 2 tsp. vanilla; 3 Tbsp. oleo; 1 1/2 c. powdered sugar; 3 Tbsp. milk

Servings: persons

1 lb. box graham crackers
2 small pkg. vanilla instant pudding
3 1/2 c. milk
1 (9 oz.) container Cool Whip
6 Tbsp. cocoa
2 tsp. white Karo syrup
2 tsp. vanilla
3 Tbsp. oleo
1 1/2 c. powdered sugar
3 Tbsp. milk

1
Butter a 9 x 13-inch cake pan.
2
Line with whole graham crackers.
3
Mix pudding with 3 1/2 cups milk.
4
Beat at medium speed for 2 minutes. Blend in Cool Whip.
5
Pour half the mixture over the graham crackers.
6
Layer more crackers over pudding and then pour rest of pudding mixture over and cover with another layer of crackers. Refrigerate at least 2 hours.
7
Mix remaining ingredients.
8
Heat on stove. Spread on cake and refrigerate for another 24 hours.

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 10 ingredients. The key ingredients include: 1 lb. box graham crackers, 2 small pkg. vanilla instant pudding, 3 1/2 c. milk, 1 (9 oz.) 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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