Reviewed: Mar. 10, 2008

This gets rave reviews everywhere I take it. Super easy and addictive. Thanks!

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Recipejunkie

Cooking Level: Expert

Home Town: Park Ridge, Illinois, USA

Living In: Crown Point, Indiana, USA

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Reviewed: Mar. 9, 2008

very very good!! I've been making this for years and I take it to many family and work potlucks-everyone loves it! I also microwave the choc frosting for 40 seconds and it pours over the top nicely!

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bonkers2442

Cooking Level: Beginning

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Reviewed: Feb. 25, 2008

Oh my, this is awesome! I used French Vanilla pudding and made the homemade chocolate frosting as suggested by Rachel H. I let the dessert set for 20 minutes prior to spreading the frosting. Thank you!

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RUKLIN

Cooking Level: Intermediate

Home Town: Corning, New York, USA

Living In: Glenview, Illinois, USA

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Reviewed: Feb. 21, 2008

This is one of my favorite desserts ever, I made it for the first time on Valentine's Day and then just made it again this afternoon! When my boyfriend tasted it, he asked where it had been his whole life. If you have a couple extra minutes, I recommend you use the Eagle Brand Chocolate Fondue recipe from this site for the chocolate on top: Just mix together a 14 ounce can sweetened condensed milk, 1 cup semisweet chocolate chips, 2 tablespoons butter and 2 tablespoons water in a saucepan over medium heat until the chocolate chips are melted. Remove from heat and stir in 1 teaspoon vanilla extract. Pour over the eclair and spread with a spatula to cover everything. It's so good this way! The one I made today I used banana pudding in and it tastes good, too.

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Shiloh

Cooking Level: Intermediate

Living In: Fairbanks, Alaska, USA

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Reviewed: Feb. 17, 2008

I scaled this down to make in a 9x9 pan-a 6 serving package of pudding, 2 1/3 cups milk, 3/4 of the container of whipped topping, enough graham crackers to cover the pan, and what was left of a can of chocolate frosting, which I heated in the microwave and poured over. It was much more reasonable for two people, although I've been eating it for four days and it gets better the longer it sits. Also, next time I'll splurge on brand-name graham crackers, since it took forever for mine to get soft. For people who substituted sugar free pudding and tried to match the number of ounces, I think it's easier to match the serving size or it will be too stiff.

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FROGGYOGA

Cooking Level: Expert

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Reviewed: Feb. 15, 2008

I was very skeptical as to whether or not this recipe was going to be impressive for my Valentine... and it was! I actually did about 5 layers high and on top of the icing, I decorated it with edible sparkling red glitter gel.

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CTgirl

Cooking Level: Intermediate

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Reviewed: Feb. 12, 2008

Super easy and very well-received. I'm on the call list for funeral dinners at church and this is something that I can have all the ingredients on hand and whip up in no time. My 11 year old daughter has been making this for at least 3 years!

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MrsKatt

Cooking Level: Expert

Living In: Bay City, Michigan, USA

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Reviewed: Feb. 10, 2008

I used cinnamon graham crackers and soaked them in milk for just a couple of seconds on each side. I topped it with a homemade chocolate ganache. I let it sit in the fridge for about a half hour before serving it up. Delicous!

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Meximama

Cooking Level: Expert

Home Town: Fallston, Maryland, USA

Living In: Edgewood, Maryland, USA

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Reviewed: Feb. 4, 2008

Everyone loved it, and it disappeared quickly. Several comments that I could've left the frosting off, just used cool whip instead. I did use vanilla frosting instead of chocolate, as the guys here at work don't like chocolate. But overall a great, easy, tasty and popular recipe!

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KatieKate81

Cooking Level: Expert

Home Town: Milan, Michigan, USA

Living In: Ypsilanti, Michigan, USA

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Reviewed: Jan. 29, 2008

A++++ I love, love, love this recipe! So easy and delicious. I made this for my parents 39th anniversary! I chose this recipe because it reminded me of a dessert that we all enjoy when we are in Florida. My parents couldn't believe how close it was to the famous restaurant's version. I made the cake exactly as the recipe states. However, I did not use the canned frosting because we do not like canned frosting. I used the chocolate glaze recipe found here. It was sooo beautiful. I then drizzled white icing over the glaze and it looked quite fancy! I highly suggest kicking it up a notch with homemade icing. You'll be appreciated!

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AmyL

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Reviewed: Jan. 26, 2008

Very tasty - just like I remember my Mom making it. I did dip the graham crackers in the milk for a second or so, but they were cheap, generic ones so I think it made them mushy but still very good. I also microwaved the frosting for about 40 seconds to melt it and then poured it over the top - made it look much prettier than if you had to spread it.

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SBB123

Cooking Level: Beginning

Living In: Noblesville, Indiana, USA

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Reviewed: Jan. 23, 2008

This recipe is my go-to dessert for any occasion...everyone raves! You =can play with the pudding flavors if you so desire! Try it today!

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Leah Joy

Cooking Level: Expert

Home Town: Bellflower, California, USA

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Reviewed: Jan. 21, 2008

Easy Excellent recipe!! Definatley a keeper.!!!My children 16,10 and 5 Loved it!!

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loriwaldroup

Cooking Level: Intermediate

Living In: Bryson City, North Carolina, USA

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Reviewed: Jan. 15, 2008

This is an awesome and easy recipe, and as Cathy said, it's great for kids to make. The only thing I do differently is I use French Vanilla pudding mix, instead of regular vanilla...this gives it a more "custard" taste.

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WriterChick08

Cooking Level: Intermediate

Living In: Eden, North Carolina, USA

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Reviewed: Jan. 10, 2008

5++++..what else can I say?! Made this for the first time Christmas. So easy and so many recipe request. It's just a great dessert just to have around anytime. YUM-O!!!

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wv_mtnr_cook_78

Cooking Level: Expert

Living In: Morgantown, West Virginia, USA

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Reviewed: Jan. 9, 2008

I made this for my mother's birthday, and it was a hit! Delicious! I also used one package regular vanilla, and one french (that's all they had left at the store!), and it turned out great. I also dipped the graham crackers in milk first, as someone suggested. Oh, I did use a recipe for the chocolate, which ended up going with the rest of it GREAT. 2 cups powdered sugar 3/4 cup unsweetened cocoa powder 1/3 cup milk 1/4 cup butter, melted 1 teaspoon vanilla extract

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Rachel H

Cooking Level: Intermediate

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Reviewed: Jan. 3, 2008

Really good. Really dangerous. I'll be doing pilates for next six weeks to work off the GIGANTIC piece(s) I had. For me, this didn't really carry an eclair flavor - more like a regular pudding pie. Only, with that yummy layer of frosting on the top...

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Sumchelle

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Dec. 26, 2007

Rated this 4 stars because my husband loved it. Too much icing for me and when the cake is refrigerated, the icing becomes hard, the filling remains soft so it mushes out from under the icing.

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Carol

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Reviewed: Dec. 23, 2007

I served this at a holiday party and a lot of people enjoyed it. But, for me, it was way too sweet with the thick chocolate frosting on top. If I make this again I will drizzle the frosting on (warming it slightly first) and not have the frosting cover the whole thing. Also, it is best served ice cold.

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INSTYLECOOK

Cooking Level: Expert

Home Town: Los Angeles, California, USA

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Reviewed: Dec. 22, 2007

I have been making this exact recipe for about 10 years now. It really is so easy and absolutely delicious. I think it came on the back of a cool whip container. My big tip is that it is so much better the next day! Definitely a make ahead recipe. My brother and I used to fight over the left overs, now my children do.

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