Real Recipes From Real Home Cooks ®

eclair cake

(1 rating)
Recipe by
Judy Richardson Butz
Laurens (Anderson), SC

Found this recipe on the Food network and I loved it so I wanted to share it to... Very Easy to make and this would be a nice recipe for a beginner to try!

(1 rating)
yield 20 -24 small servings
prep time 10 Min
method Refrigerate/Freeze

Ingredients For eclair cake

  • 1 lb
    box graham crackers
  • 2 box
    instant french vanilla pudding 3.25 oz. size
  • 3 1/2 c
  • 1 c
    frozen whipped topping, thawed
  • 1 1/2 c
    confectioners' sugar
  • 1/2 c
    cocoa powder
  • 3 Tbsp
    butter, softened
  • 1/3 c
    milk or cream
  • 2 tsp
    light corn syrup
  • 2 tsp
    pure vanilla extract

How To Make eclair cake

  • 1
    Butter the bottom of a 13 by 2 inch pan. Line with whole graham crackers . In bowl of an electric mixer ,mix pudding with milk Beat at medium speed for 2 minutes.
  • 2
    Fold in whipped topping . Pour half the pudding mixture over the graham crackers . Place another layer of whole crackers on top of pudding layer. Pour over remaining half of pudding mixture and cover with another layer of crackers.
  • 3
    For Frosting: Blend together sugar and cocoa . Add butter and milk ,mixing well. Add corn syrup and vanilla. Stir until creamy . Cover cake with frosting and refrigerate for 24 hours..