Eclair cake is a straight up cheat code. You get all the eclair flavor with zero pastry work. Graham crackers, vanilla pudding, chocolate frosting, done.
Here’s why it works. You stack graham crackers with a creamy pudding and whipped topping mix, then cover the whole thing in chocolate frosting. The fridge does the real work. Overnight the crackers soak up the pudding and go soft like cake. No oven. No stress.
Eclair Cake
Recipe type: Dessert
Prep time: 15 mins
Cook time: 0 mins
Total time: about 4 hrs 15 mins (includes chilling)
Serves: 12
Ingredients
- 1 (16 ounce) package graham cracker squares
- 2 (3.5 ounce) packages vanilla instant pudding mix
- 3 cups milk
- 1 (8 ounce) container frozen whipped topping, thawed
- 1 (16 ounce) package prepared chocolate frosting
Instructions
- Line the bottom of a 9×13 inch pan with a layer of graham crackers, breaking them as needed to fill the gaps.
- In a bowl, beat the pudding mix and milk together for about 2 minutes. Fold in the whipped topping.
- Spread half of the pudding mixture over the graham crackers.
- Add another layer of graham crackers, then spread the rest of the pudding mixture on top.
- Finish with a final layer of graham crackers. Spread the chocolate frosting evenly over the top.
- Cover and refrigerate for at least 4 hours before serving.
Note: Overnight is even better. The longer it sits, the softer the crackers get. Pop the frosting tub in the microwave for about 10 to 15 seconds so it spreads easy without tearing up the crackers. Leftovers keep covered in the fridge for a few days.
Thanks for stopping by! If you make these – tag us. We’d love to see them.
-Noah & Oliver
