Eclair Cake


  • 1 pound Honey graham crackers
  • 2 - 3oz. packages instant French vanilla pudding
  • 3 1/2 cups milk
  • 1 - 8oz. Cool Whip


Butter the bottom of a 9 x 13 x 2 cake pan. Line the bottom of the cake pan with whole graham crackers.

In a mixer, blend the pudding and the milk at medium speed for 2 minutes. Remove from mixer and stir in the Cool Whip by hand.

Pour half of the batter over the graham crackers. Smooth out the batter. Place a second layer of whole graham crackers on top of the batter and then pour the remaining batter over the second layer of graham crackers. Cover the entire top with another later of graham crackers. Refrigerate for 2 hours.


6 TBSP Hershey's cocoa, 2 TBSP canola oil, 2 tsp. white Karo syrup, 2 tsp. vanilla, 2 TBSP melted butter, 1 1/2 cups Domino's powdered sugar, 3 TBSP milk.

Using a mixer, beat all frosting ingredients together until smooth. Spread evenly on top of cake. Refrigerate overnight for best results.

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