Reviewed: Nov. 19, 2009

I would give this 3 stars, but it all got eaten at my work's Thanksgiving potluck. It sat for about 1 1/2 days before serving. I used French Vanilla pudding. I thought it still had that "fake" taste from the Cool Whip. Next time I will try it with real whipped cream to see if that fixes it. Also, the icing was difficult to get smooth. I threw out the first batch. Turns out you have to heat it verrry slowly. The sugar has to completely dissolve before it comes to a boil, otherwise you will have grainy frosting. I had to add a little extra milk to get it smooth. The graham crackers end up kind of blending in and holding the cake together-they aren't as noticeable as I thought they would be. This was a crowd pleaser, I just wasn't entirely comfortable with it.

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Leila

Cooking Level: Intermediate

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Reviewed: Nov. 12, 2009

This cake is wonderful and so easy to make! After reading several reviews from this recipe and similar ones I made the following changes and it turned out perfect! I used normal honey graham crackers and used Cheesecake flavored pudding instead of vanilla for more of a rich flavor. I let it sit overnight and the layering turned out perfect. It wasn't messy at all when serving and truly tasted like a chocolate eclair! Will definitely make again and again.

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saraann6

Cooking Level: Beginning

Home Town: Boise, Idaho, USA

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Reviewed: Oct. 29, 2009

The only changes I made were to use regular graham crackers and substitute 8 0z of sweet condensed milk for one of the cups of regular milk. The rest of the recipe was exactly as written. Quick and easy. I Took this to a potluck and brought home an empty pan. Thanks.

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marier4him

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Reviewed: Oct. 27, 2009

Wow, this was great! I used regular graham crackers and made the satiny chocolate glaze from this site - it was SO SO good! Such a good birthday cake!

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gr8@kuking

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Reviewed: Oct. 25, 2009

I followed the recipe exactly (except I did use honey graham crackers rather than chocolate)and when I make this again I will do it the same way. I did take another user's advice to make the topping first. That worked out perfectly. This was a huge hit with my group.

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M n J

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Reviewed: Oct. 24, 2009

This cake is fantastic and easy to make! I made it for a party and it was a huge hit. Everyone wants the recipe. I will make this again and again.

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Brenda

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Reviewed: Oct. 18, 2009

I made this for my daughter's 4th birthday. She wanted a Halloween birthday so we decorated it with a scary decorations and she loved it. I used honey graham crackers as someone had recommended and used light cool whip. My almost 4 and 5 year old had a really fun time putting the graham crackers in and licking the bowl and spoon. We let the cake refrigerate overnight also as recommended. After tasting the pudding cool whip mixture the night before I was not hopeful that this would be very good, but it was delicious and it did tast just like an eclair. My 3 kids and husband devoured it! My only complaint was the chocolate frosting. It had a good flavor to it, but mine turned out very grainy--maybe I heated it too quickly--I am no chef. If I made it again I would definitely find a new recipe for the topping--one that is more foolproof. Other than the frosting this was excellent and I will definitely make this again.

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Janae D.

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Reviewed: Oct. 10, 2009

I didn't care for the chocolate topping too much, i thought it was too gritty. If I made this again I would just probably try replacing the sugar with powdered sugar. Also used plain graham crackers because that's all I could fine but they were great.

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Chef Steph

Cooking Level: Beginning

Home Town: Houston, Texas, USA

Living In: College Station, Texas, USA

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Reviewed: Oct. 8, 2009

easiest recipe ever! i loved the chocolate sauce except i would have doubled it...i love chocolate though! perfect dessert for delicious and easy

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B

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Reviewed: Oct. 7, 2009

I think this will become a regular standby dessert. It held up very well and sliced lovely. I recommend using the frosting in the recipe for the top, it was just the right sweetness, and quick to make. Have had lots of requests.

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heidi

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Reviewed: Oct. 6, 2009

Good for a crowd. I made one low sugar version (sugar free pudding and low sugar fudge sauce, bottled) and one regular. For the glaze, I used powdered sugar in place of granulated and it was much smoother. I also used regular graham crackers, not chocolate.

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VVGROVER

Cooking Level: Expert

Living In: Allen, Texas, USA

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Reviewed: Sep. 23, 2009

this dessert is a traditional dessert in my family at least 25 years, but there is one proble with it when you make the chocolate topping you need to use one stick of butter than 2 tablespoons then you need two double the whole chocolate topping recipe so its like fudge. take my word for it and try it

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jess

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Reviewed: Sep. 11, 2009

delicious and easy! definitely use regular graham crackers!

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daygoe

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Reviewed: Aug. 31, 2009

its okay, just a little too sweet for my taste.

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nurseluther

Cooking Level: Intermediate

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Reviewed: Aug. 21, 2009

this recipe is awesome! I used plain graham crackers but I'm sure it would be good with chocolate ones too I just couldn't find it!! YUMM-O!

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manabita110

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Reviewed: Aug. 16, 2009

Had to bring 2 desserts to a gathering so since this looked so quick and easy I gave it a try. Although it seemed to go over pretty well at the party, I didn't care for the taste of it. It basically tastes like pudding and graham crackers. I don't think I'd make it again. OK I'm here updating my review because since I wrote it, my 14 yr. old son told me that he absolutely loved this dessert and heard many others at the party talking about it. He wants me to make it again. Well, what do you know??? :)

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Valerie's Kitchen

Home Town: Sunnyvale, California, USA

Living In: San Jose, California, USA

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Reviewed: Aug. 13, 2009

Ok, so easy and so fabulous! I made it the day before serving and used low fat honey graham crackers and light cool whip to cut back on fat and calories a hair...I was also lazy and just did chocolate frosting for the topping. My guests could not stop eating it, everyone, young and old, ate and ate and ate until the entire cake was gone. I have never once served a 9x13 size cake and had it completely disappear, I will make this one again and again, thank you!

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JACKROX

Cooking Level: Intermediate

Home Town: Denville, New Jersey, USA

Living In: Glenwood, New Jersey, USA

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Reviewed: Jul. 28, 2009

Great recipe. I did not think the glaze was enough so I doubled the glaze the second time I made it, but I did not double the sugar. Super easy and sweet!

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Marjan

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Reviewed: Jul. 17, 2009

Wow! Who knew something so simple could be so good. I LOVE this stuff! I couldn't find the chocolate graham crackers, so I went with the regular ones. And, I initially doubled the chocolate sauce just in case it wasn't enough ( I LOVE chocolate ). But, I found that the regular amount worked well. We will definitely be making this one again!

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Morris

Cooking Level: Intermediate

Home Town: Lake Worth, Florida, USA

Living In: San Diego, California, USA

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Reviewed: Jul. 12, 2009

Delicious and easy to make.

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SPRUCKA

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Chocolate Eclair Cake

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