Eclair Cake

Judy Richardson Butz


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 vote

20-24 small servings
10 Min


  • 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..

Printable Recipe Card

About Eclair Cake

Course/Dish: Cakes, Puddings
Main Ingredient: Dairy
Regional Style: American
Hashtags: #on, #try, #to, #Passed

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