** Easy Graham Cracker Eclair Cake Recipe
Searching for an easy, no-bake dessert that’s sure to impress every time?! Make this heavenly graham cracker éclair cake recipe 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
yield: 6 SERVINGS
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 tablespoons butter
- 5 tablespoons milk
- 5 tablespoons unsweetened cocoa
- 1 cup powdered sugar
Directions
1
In a large bowl, blend milk and vanilla pudding packets for about 2 minutes. Fold in Cool Whip.
2
Line the bottom of a 9x13-inch pan with graham crackers. (You may have to cut some crackers so they fit neatly.)
3
Spread half of the pudding mixture over graham cracker layer. Top with another layer of graham crackers and the remaining pudding.
4
Melt butter in the microwave and mix well with milk, cocoa, and powdered sugar to make the frosting. (It will be very thin in texture.)
5
Top all with a final layer of graham crackers bumpy side down. (This will make the top look smooth.)
6
Finally, pour chocolate frosting on top and spread evenly.
7
Refrigerate at least four hours before serving to allow the graham crackers to soften.
Additional Notes
(Adapted from Chef In Training)
My family LOVED this so much, and the kids had fun helping make it. This recipe’s a winner that’s going to be so popular for you, too! Enjoy!
For the chocolate topping I just use milk chocolate cake icing, makes it even more simple !!! And good to.
Thanks for the suggestion!
Followed the directions for icing it was grainy and very disappointing.
So do you still put the milk in the store bought icing?
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.
Same thing happened to us, very disappointed,
How do you thin the bought milk chocolate cake icing? The recipe said icing will be thin!!
I melt it in the microwave to make it thin and easy to pour on top.
Thank you, Michelle. Thanks also for responding. Helen
Heat the store-bought frosting in the microwave for maybe a few seconds or until liquidy pour over cake and then it will set
I made it to thin.. How can I make it thick again?
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
how did you melt the icing? microwave or stove
Looks yummy have you tried bakers chocolate? That would be sooooo chocolately!!None
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)
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!
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
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
Made with gluten-free graham crackers, excellent!
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:(
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!
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
ME, read some of comments above, I found them very helpful. Helen
My moms recipe calls for 6oz of cream cheese and only 7 oz of cool whip. It was always good and firm.
Can another type of whipped cream be used. I hate to use Cool Whip considering what it is made of. Thanks
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!!
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.
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!
Has anyone tried ground up graham crackers and layering it the same way as with the whole graham crackers?
Use peppridge farm Bordeaux cookies for crust instead of graham cracker cookies and this makes it delicious
Do you have to use whole milk? We use 1% in our house.
If you find the chocolate topping to be too sweet, use chocolate pudding, makes it so much better and not too sweet 😋😋😋
how do you prepare the chocolate pudding for the topping?
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!!!
You can Microwave choc chips with a couple tbsp milk, tir until smooth, and dribble on top, also
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!
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
That’s so great! Thanks for sharing 😀
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
Can it sit in fridge overnight?
Yes! Still very yummy
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.
Thank you so much for this tip! I hate using the microwave!
I just tried a friend’s “eclair” today and was delicioso! Can’t wait to try it YUM
Approximately how many does this recipe serve?
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″
Yummy! This is a favorite in my house. We love this recipe!!! 🙂
can I use almond milk instead of milk?
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!
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.
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.
It’s a can of cocoa powder in photo. Use store bought if you’d like – thanks
I’m not a big Cool Whip person so I think I’ll sweeten up some Creme Fraisch (sp) and try that. I experiment all the time with recipes. Have had some colossal successes…and some colossal flops…but that’s how I learn. I just enjoy the journey.
Made today with French vanilla pudding and topped with Nutella. I microwave a small jar of Nutella for 1 minute and pour it over. Always a hit!