Shelly's Eclair Cake Recipe

Name: Shelly's Eclair Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb graham cracker (whole); 2 (3 1/2 ounce) packages instant vanilla pudding; 3 ½ cups milk; 1 (8 ounce) carton Cool Whip; 2 (1 ounce) packagesmelted chocolate (Hershey's Sweet); 2 tablespoons light corn syrup; 2 tablespoons margarine, softened; 3 tablespoons milk; 2 teaspoons vanilla; 1 ½ cups powdered sugar

Servings: persons

1 lb graham cracker (whole)
2 (3 1/2 ounce) packages instant vanilla pudding
3 ½ cups milk
1 (8 ounce) carton Cool Whip
2 (1 ounce) packagesmelted chocolate (Hershey's Sweet)
2 tablespoons light corn syrup
2 tablespoons margarine, softened
3 tablespoons milk
2 teaspoons vanilla
1 ½ cups powdered sugar

1
Butter the bottom of a 9x13 inch pan.
2
Place a layer of graham crackers on bottom.
3
Mix the pudding mix with milk.
4
Beat on medium speed until well blended well, about 2 minute.
5
Fold in the cool whip.
6
Pour 1/2 mixture over the crackers.
7
Cover with more crackers and pour the remainder of the pudding on top of that.
8
To make icing: mix all ingredients and spread over the cake.
9
Refrigerate for 24 hrs then serve.

927

kcal

Calories

Fat

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 lb graham cracker (whole), 2 (3 1/2 ounce) packages instant vanilla pudding, 3 ½ cups milk, 1 (8 ounce) carton Cool Whip, and more.

Yes, Shelly's 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.

Shelly's Eclair Cake

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