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Black Friday 2018

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Easy Graham Cracker Eclair Cake Recipe

27 Comments

Searching for an easy no bake dessert that’s sure to impress the family every time?! Make this heavenly graham cracker éclair cake ASAP! What could be better than vanilla pudding, cool whip, and chocolate?! I love that it tastes similar to an éclair but feeds a crowd.

Easy Graham Cracker Éclair Cake

(Adapted from Chef In Training)

Ingredients:

2 (3.4 oz) boxes of dry Vanilla Instant Pudding mix
3 1/2 cups whole milk
12 oz. Cool Whip
1 box (2-3 sleeves) of graham crackers
FROSTING
5 Tbsp. butter
5 Tbsp. milk
5 Tbsp. unsweetened cocoa
1 cup powdered sugar

How to make eclair cake Hip2Save

Directions:

In a large bowl, blend milk and vanilla pudding packets for about 2 minutes. Fold in Cool Whip. Line the bottom of a 9×13-inch pan with graham crackers. You may have to cut some crackers so they fit neatly. Spread half of the pudding mixture over graham cracker layer. Top with another layer of graham crackers and the remaining pudding.

Melt butter in microwave and mix well with milk, cocoa, and powdered sugar to make frosting. It will be very thin in texture. Top all with a final layer of graham crackers bumpy side down. This will make the top look smooth.

Finally, pour chocolate frosting on top and spread evenly. Refrigerate at least four hours before serving to allow the graham crackers to soften.

Grahm cracker eclair cake

This is a fantastic no bake dessert idea!

My family LOVED this so much and the kids had fun helping make it. Enjoy!


Written by Lina for Hip2Save. Lina is a proud mom of 2 small kids who loves photography, all holidays, cooking, thrift store makeovers, bargain shopping, and DIY makeovers. Her goal is to create a beautiful life and stylish home on a dime! To see all of Lina’s recipes created just for Hip2Save, click here.

Join The Discussion

Comments 27

  1. Nicole

    I love this recipe! It’s so easy & delicious! And to make it easier, I use canned frosting instead of making it from scratch (I like to use “chocolate” not “milk chocolate”). I microwave the can of frosting for a short time, stir and pour it on top. Perfect every time! Always a great crowd pleaser.

    • Lina (Hip's Modern Martha)

      Great idea! Thanks Nicole 😀

    • Carrie F.

      I do the same! So quick and easy.

  2. Erika

    This recipe is sooo delicious! Our whole family loves it. Its rich in flavor but not heavy, a perfect combination in my book.

  3. Casey

    I always make this for Easter 🙂

  4. Mia

    Oh wow,looks amazing!

    • Lina (Hip's Modern Martha)

      Thanks Mia!

  5. Kelli

    Does anyone know if I can use real whip cream instead of cool whip (I don’t like cool whip). If I whip my own cream and fold it in would it be ok?? TIA

    • faith

      Totally! That’s always better imo:)

  6. Susie

    I’ve been making this for 30 years, except for the old school recipe calls for French vanilla pudding mix. Super easy dessert that no matter where you take it, the dish is always emptied quickly.

  7. Danielle

    I make this often. My family loves it. For Halloween and Thanksgiving, I substitute the vanilla pudding with pumpkin pudding and make a cream cheese icing instead…it too is a big hit!

    • Heather C.

      I’ve been making this for years, and NEVER thought of this! Thanks for the awesome idea!

    • JLH

      I want to do that! Would you mind sharing your cream cheese frosting recipe? I know it is only May, but I’m already looking forward to Fall pumpkin treats 🙂

      • Danielle

        4 oz butter (1stick) room temperature
        8 oz cream cheese room temperature
        2 cups of powered sugar
        1 tbsp milk
        1 top vanilla

        Beat together the butter and cream cheese with electric mixer. With mixer on low speed, Add powered sugar 1 cup at a time until completely mixed. Beat in the milk and vanilla until smooth. Add icing onto cake and refrigerate overnight. Keep refrigerated until ready to serve. Enjoy!

        • Danielle

          That’s 1 tsp of vanilla not 1 top. Sorry about that.

    • Lina (Hip's Modern Martha)

      Yummy idea Danielle! Thanks for sharing

  8. Kathy

    Make this too, always a big hit! Because it doesn’t have enough pudding in it already, I use chocolate pudding and cool whip to make the frosting… Quick and easy!

  9. Irina

    My mom has made this cake quite often back when I was a teen! We called it “lazy cake” cuz its super fast to make! We loved this a lot! By reading this post, brings back the good memories and also reminds me to make this for my hubby and children. 🙂

  10. Grateful

    Wow, I’ve never heard of this… and thanks to Lina, can’t wait to make it! Thanks!

    • Lina (Hip's Modern Martha)

      Sure! You’ll love it 😀

  11. Jo

    Can I make this the night before? Will it go too soft/soggy?

    • Amber

      Overnight would be fine! You want the graham crackers to absorb the liquid and not be crunchy.
      I’ve also heard of melting a can of chocolate icing and pouring in top of you need this to be even easier…

    • Heather C.

      I always make it the night before… I think it has the BEST texture this way! Graham crackers go from crunchy, to soft- like an eclair!

    • Lina (Hip's Modern Martha)

      Yes! It will be great overnight 😀

  12. Tarri

    This dessert is yummy.

  13. Cindy

    Can you use any percentage of milk or does it have to be whole milk?

  14. MP

    My mom used to make the same thing except she used to add sour cream & it was delicious! For the topping she just topped with grated chocolate bar (like Aldi chocolate or Ghirardelli bar).

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