Hip2Save Gift Guides

Subscribe to our newsletter

Easy Graham Cracker Eclair Cake Recipe

Easy Graham Cracker Eclair Cake Hip2Save.com

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)


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
5 Tbsp. butter
5 Tbsp. milk
5 Tbsp. unsweetened cocoa
1 cup powdered sugar

How to make eclair cake Hip2Save


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 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

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

Eclair Cake Hip2Save
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 148

  1. Bobbi

    For the chocolate topping I just use milk chocolate cake icing, makes it even more simple !!! And good to.

    • Lina (Hip's Modern Martha)

      Thanks for the suggestion!

    • Angie

      Followed the directions for icing it was grainy and very disappointing.

      • Kristi

        So do you still put the milk in the store bought icing?

        • Helen

          No milk. Heat store bought already prepared cake icing in microwave for about one minute. Stir well. It will become thin after heating. Pour over top of E’Clair n refrigerate immediately. Best overnight but at least 4 hours. It will thicken as it cools.

      • Debra Thompson

        Same thing happened to us, very disappointed,

  2. Helen

    How do you thin the bought milk chocolate cake icing? The recipe said icing will be thin!!

    • michelle

      I melt it in the microwave to make it thin and easy to pour on top.

      • Helen

        Thank you, Michelle. Thanks also for responding. Helen

    • Brenda Webb

      Heat the store-bought frosting in the microwave for maybe a few seconds or until liquidy pour over cake and then it will set

  3. tena

    I made it to thin.. How can I make it thick again?

    • Heather

      Melt caned icing 1 minute stir and pour over then as you let this delight sit in the frig over night it turns to heaven!!! Be thankful for great shortcuts like this in life!!! LOL

      • Helen Jenkins

        how did you melt the icing? microwave or stove

  4. Peg

    Looks yummy have you tried bakers chocolate? That would be sooooo chocolately!!None

  5. Helen Jenkins

    bought chocolate icing worked great microwaved 1 min. made this for our family Christmas party on Saturday. It was a hit!! I would loke to know how to cut n serve it better! i used a plastic pie cutter n had a hard time. It stuck to the cutter and was kind of mushy n did not cut right. Do you have a tip for me? And yes it was refrigerated overnight. (chocolate e’clair cake)

    • Helen

      This is about difficulty in cutting. Someone recommended putting it in the freezer a half hour before serving to make it easier to cut. I plan to try that next time I make it.


    My sister keeps a bowl of hot water beside her and paper towel. She just sticks her metallic spatula in the hot water for a few seconds, wipes it quick then cuts and lifts each piece out, then slides it off using a butter knife to push it onto the plate, re-dips it in the hot water and does it again for each piece. I did notice her water is VERY VERY HOT to begin with and dries it well very quickly. This will be my first time making this so I hope it works as well figure or me too! Good luck!

    • Helen Jenkins

      thank you for responding and thanks for the tip! I need to get a metal spatula, I was using a plastic pie cutter and the cake stuck to it.I will try your tip next time i make it. It is a very good dessert but ended up on the plate in kind of a blob! Still tasted fantastic! and was a hit at our party! i saw also on another recipe area that woman said she puts her’s in the freezer 30 min. before serving make it easier to cut

    • Helen Jenkins

      Suzanne, how did your e’clair cake turn out?You said it would b your first time!! My grandsons especially liked it n my daughter requested the recipe!! Helen

  7. Heather

    Made with gluten-free graham crackers, excellent!

    • Marchet

      I want to make this but do you have to use the last layer of graham crackers I just have enough for two layers. I’m using gluten free graham crackers and they are smaller:(

  8. Me

    Worst recipe ever! The pudding mixture was way too soupy and the chocolate icing was way too thick. I had to make 3 batches of the icing and it still didn’t cover the soup. I think the receipt is supposed to say 5 tablespoons of powedered sugar and 1 cup of milk!

    • Helen Jenkins

      ME, first did you purchase vanilla instant pudding, not the kind you cook. SECOND Use the measure of milk the recipe calls for. do not follow the directions on the pudding box!use 3 1/2 cups of milk total for the two boxes of pudding .Mix for about 2 minutes(i used my electric mixer for this step) then fold in 8oz container of cool whip(i could not find 12oz n 8 oz is fine) fold the coolwhip by hand until blended.you start with a layer of graham crackers n end with a layer of graham crackers, with a layer in between. So it would go..graham crackers, 1/2 of the cool whip pudding mixture,smooth gently, then a layer of crackers,then the rest of the pudding cool whip mixture
      One more layer of graham crackers, rough bumpy side down.Third: i bought milk chocolate icing,melted it in microwave 1 minute and poured it carefully on top row of crackers smoothing it carefully where needed Done. Now put in refridgerator asap best overnight or at least 4-5 hours before serving til it sets. It really is a very good dessert!! Good Luck

      • Helen Jenkins

        ME, read some of comments above, I found them very helpful. Helen

      • Marsha

        My moms recipe calls for 6oz of cream cheese and only 7 oz of cool whip. It was always good and firm.

      • Michelle Kay

        Can another type of whipped cream be used. I hate to use Cool Whip considering what it is made of. Thanks

    • Helen

      ME, Do you think you have the milk n powered sugar reversed? I would think more sugar than milk would be called for! Good idea to recheck your recipe!!

  9. Kitty Forbes

    I add a small amount of French vanilla flavoring to the pudding, about 1/4 to the pudding. Makes it a little richer tasting and wonderfully yummy.

    • Helen Jenkins

      Katie, I also saw French Vanilla instant pudding mix at the store. or your idea of 1/2 tsp of vanilla ( is it specifically French Vanilla extract? ) would b good!

  10. Peggy

    Has anyone tried ground up graham crackers and layering it the same way as with the whole graham crackers?

  11. Gray

    Use peppridge farm Bordeaux cookies for crust instead of graham cracker cookies and this makes it delicious

  12. Darla

    Do you have to use whole milk? We use 1% in our house.

  13. Brenda

    If you find the chocolate topping to be too sweet, use chocolate pudding, makes it so much better and not too sweet 😋😋😋

    • Helen

      how do you prepare the chocolate pudding for the topping?

  14. Janie

    I made this from the Facebook recipe and it doesn’t show milk, it’s always too thick, I am glad I found this it’s all the same except the frosting, it’s been so frustrating! ! The first time I made it , it was perfect never again!!!

  15. C. Vanden Heuvel

    You can Microwave choc chips with a couple tbsp milk, tir until smooth, and dribble on top, also

  16. Lisa

    I followed the recipe exactly to make the icing but it turned out very wet and grainy. I let the cake sit overnight but the icing made the pudding soggy and pooled up in spots. I scraped the icing off and poured canned frosting over it. Hopefully that helps!

  17. Apryl

    Second time I’ve made this and turns out amazing every time. It’s definitely an easy go to dessert for me when going to a dinner or potluck! Huge hit

    • Lina (Hip's Modern Martha)

      That’s so great! Thanks for sharing 😀

  18. Dale

    I use all sugar free pudding, sugar free cool whip, and sugar free milk chocolate pre made frosting softened in microwave to pourable state. All ingredients work great and diabetic friendly

  19. Kristina

    Can it sit in fridge overnight?

    • Lina (Hip's Modern Martha)

      Yes! Still very yummy

  20. Crystal

    I have made this three times and it always turns out great. The only difference is I put the ingredients for the chocolate topping in a pot on the stove and heat it to a slight boil. Then I let it sit for a few minutes to cool a little and then pour it over the cake. Then into the fridge overnight. Heating like this helps keeps it from getting gritty and it spreads nice and smooth.

    • Christine

      Thank you so much for this tip! I hate using the microwave!

  21. Betty

    I just tried a friend’s “eclair” today and was delicioso! Can’t wait to try it YUM

  22. Susan

    Approximately how many does this recipe serve?

    • Helen

      Servings depends on size of servings. Guestamet about 12. Could stretch it by making servings a little smaller! Mine were approximately 21/2 ” by 21/2″

  23. Laura

    Yummy! This is a favorite in my house. We love this recipe!!! 🙂

  24. Rima

    can I use almond milk instead of milk?

  25. Lacy

    Shouldn’t this just call for 8oz of cool whip? I made it using one 8oz tub and a half of another, since they don’t have a 12oz. It looks more like cool whip than any pudding at all. It’s still really good, just wondering if it was a typo? My mother in law makes this for potlucks at our church and she said just 8oz but everyone is different. Thanks for sharing!

    • Helen

      I used 8 Oz Cool whip n it turns out fine . I like to taste the vanilla pudding. I think 12 Oz is too much.

  26. bonniegross7852gmailcom

    Why not adjust the recipe to just include the can of frosting rather than the homemade frosting recipe? It’s funny that the picture has store bought but the recipe doesn’t state that.

    • Lina (Hip's Modern Martha)

      It’s a can of cocoa powder in photo. Use store bought if you’d like – thanks

Leave a Reply

Your email address will not be published. Required fields are marked *

It's not your Grandma's coupon site!

Welcome Back! We missed you!

Quickly login with your social network or email:

Forgot Password?

Don't have an account? Register

Forgot Password

Don't have an account? Register

Become a Hip2Save Insider

Don't Miss Out! Join our large community of insiders - it's totally free! Once you join, you'll be able to save & share your favorite deals, rate posts and recipes and add items to your cookbook! What are ya waiting for?!

Already have an account? Login

Become a Hip2Save Insider

Don't Miss Out! Join our large community of insiders - it's totally free! Once you join, you'll be able to save & share your favorite deals, rate posts and recipes and add items to your cookbook! What are ya waiting for?!

Already have an account? Login

🚂 ALL of the Toy Deals HERE! 🧸