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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Reviewed: Jun. 17, 2009

I made this and it was delicious! My husband who is not a sweet eater loved this! Going to make this again.. and again!! Thank You

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tawnee

Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA

Living In: Cleveland, Ohio, USA

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Reviewed: Jun. 8, 2009

very, VERY sweet! everybody loved it, definitely made me *seem* like a great cook!

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rbaker

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Reviewed: May 30, 2009

I also altered the recipe a bit. I used a can of sweetened condensed milk and a cup of milk instead of 3 cups of milk. For the topping I melted 4 -1 oz squares of semi-sweet chocolate,2 tablespoons of butter,3 tablespoons of milk, and 1 cup confectioner's sugar in a small boiler over low heat just until melted. Will be making this more often and taking it to church and family functions.

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jarjonja

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Reviewed: May 28, 2009

We didn't have whipped topping in the house, and just used plain graham crackers. It was still amazing! I think the homemade frosting is definitely worth the trouble and next time I might double it in order to get more even coverage.

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AshleeWith2Es

Cooking Level: Intermediate

Living In: Nashville, Tennessee, USA

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Reviewed: May 25, 2009

Made the following changes: Used one layer of chocolate graham crackers on the bottom, used sugar free, fat free white chocolate instant pudding, skim milk, low fat graham crackers and cool whip lite. We had leftover chocolate icing that I added cool whip to and melted in the microwave. Poured over the finished cake and refrigerated overnight. I have made this many times and this definitely was the best! I will use this combination every time!

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DevDrew

Cooking Level: Intermediate

Home Town: Highland, New York, USA

Living In: Wallkill, New York, USA

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Reviewed: May 22, 2009

Did the recipe as stated, everyone loved it.

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acannell

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Reviewed: May 12, 2009

This was very good. I made it 24 hours before serving.

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karin

Cooking Level: Intermediate

Home Town: Hamden, Connecticut, USA

Living In: Providence, Rhode Island, USA

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Reviewed: May 10, 2009

This was a delicious surprise which tasted very much like an eclair. I followed the recipe, but used sugar free pudding, skim milk, 1/2 splenda and 1/2 powdered sugar and low fat graham crackers. The homemade sauce is delicious and should be made first, so it can cool while preparing the cake. It cut beautifully after only a couple of hours in the refrigerator. Can't wait to serve it to company.

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Tami

Cooking Level: Expert

Home Town: Park Ridge, New Jersey, USA

Living In: Summerfield, Florida, USA

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Reviewed: Apr. 30, 2009

All I can say is, AWESOME"! This is a big hit at home and when we take it to gatherings. You can't go wrong with this recipe!

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Deva Jo

Home Town: Gainesville, Georgia, USA

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Reviewed: Apr. 17, 2009

I read the reviews and this is the BEST eclair cake that I have made! Everyone loves it!

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Beth

Home Town: Fairfield, Ohio, USA

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Reviewed: Apr. 13, 2009

I love this recipe. I made a couple changes. I use 2 boxes of 'french vanilla pudding',1 box of regular grahm crackers, and 3 1\2 c. of milk. For the frosting I use 1 1\2 c. of confectioners sugar, 1\2c of cocoa, 3TBSP. of butter melted,1\3c. of milk, 2 tsp. of corn syrup, and 2 tsp. of vanilla extract. Should be chilled for at least 24 hrs. It turns out perfect.

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Trisha

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Feb. 16, 2009

My family can't get enough of this! My kids ask for it all the time.

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tbakercakes

Cooking Level: Expert

Living In: Bowling Green, Kentucky, USA

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Reviewed: Jan. 26, 2009

Very good and a hit at the party even though it looked like chocolate covered melted ice cream. I needed 3 adjustments: 1) The sauce (which should be doubled) should be made 1st - to give it time to cool enough before pouring over surface. 2) I'd give it an overnight stay in the frige - 3 hours just wasn't enough. While still hard enough - cut into serving squares or else it will look very sloppy. 3) And the sugar should be confectioners only. I remade it with confectioners - huge difference - way better!

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margo171

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Reviewed: Jan. 3, 2009

I really have enjoyed making this cake quite a few times since I first read it. I think it's delicious and very easy to make and everyone that has had it loves it. I've tried a few variations of it such as adding cream cheese but prefer the original best. I have mixed both chocolate and honey graham crackers, alternating almost in a checker board effect and I do like it like that. I recommend that if you choose to make the icing instead of buying like some reviewers have suggested, make sure the sugar is completely dissolved. When you think it's dissolved enough, stir again and again. The first two times I made it I thought the sugar had completely dissolved and both times I was able to feel the grittiness under my teeth. I find the icing delicious and I like how it glazes the cake. Try it you won't be disappointed.

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