Eclair Cake

SUBMITTED BY: Cathy Gordon PHOTO BY: UDSTUDENT

"This is a very quick and simple no bake dessert cake. It uses graham crackers and a pudding mixture. It tastes just like an eclair, but there is enough for a crowd!! It is a great recipe for children who are learning to cook, there is no baking involved or any power kitchen tools. Just a bowl and a spoon!"

PREP TIME	25 Min
READY IN	4 Hrs 25 Min

SERVINGS & SCALING

Original recipe yield: 1 - 13x9 inch pan

USMETRIC

About scaling and conversions

INGREDIENTS

2 (3.5 ounce) packages instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed
3 cups milk
1 (16 ounce) package graham cracker squares
1 (16 ounce) package prepared chocolate frosting

READ REVIEWS (277)

DIRECTIONS

In a medium bowl, thoroughly blend the pudding mix, whipped topping, and milk.
Arrange a single layer of graham cracker squares in the bottom of a 13x9 inch baking pan. Evenly spread half of the pudding mixture over the crackers. Top with another layer of crackers and the remaining pudding mixture. Top with a final layer of graham crackers.
Spread the frosting over the whole cake up to the edges of the pan. Cover, and chill at least 4 hours before serving.

Note

The frosting will be easier to spread if the cake is covered and chilled for about 30 minutes before spreading.

ADVERTISE WITH US

REVIEWS

MORE MEMBER REVIEWS

Reviewed on Jun. 7, 2003 by GINNYG

Excellent recipe! I made this for our annual family BBQ and everybody raved! It is too easy to make! I tried the tip from the previous review that suggested heating up the frosting before trying to put on the cake...it worked perfect! This is a keeper...

18 users found this review helpful

Reviewed on Nov. 19, 2005 by JH

My Family has been making this for years and years. One way to avoid having to refridgerate it over night is to lay each side of the graham cracker squares in milk for a few seconds until slightly soft, right before laying them on the cake. This keeps them moist and it's ready to serve right then. We used our own topping instead of the frosting: 3T Butter, 3T. Hot water, 3T Cocoa powder and about 1 and 1/2 cup powdered sugar (to desired thickness)Just pour over the top. This creates a thin layer of chocolate and makes it much more elegant in my opinion!

10 users found this review helpful

Reviewed on Jan. 1, 2006 by Deb

Anything this GOOD, easy, quick & inexpensive to make must be a sin!!! The only thing I changed was I made homemade milk choc. frosting. Will be making again!!! Made again, but in alOW FAT version using low fat grahm crackers, sugar free pudding, fat free cool whip, 2 Cups instead of 3 of skim milk & drizzled sugar free chocolate syrup for frosting. Still very good & great for people watching their weigh or diebetics

7 users found this review helpful

MORE MEMBER REVIEWS

ADVERTISE WITH US

NUTRITION INFORMATION

Servings Per Recipe: 14

Amount Per Serving

Calories: 395

Total Fat: 14.2g
Cholesterol: 4mg
Sodium: 486mg
Total Carbs: 64.6g
Dietary Fiber: 1.1g
Protein: 4.5g

VIEW DETAILED NUTRITION

About: Nutrition Info

Powered by: ESHA Nutrient Database

User Name	Password

Remember me? Forgot password?