Eclair Cake

Oh my goodness…. I have an OBSESSION with this Eclair cake.  It is absolutely DIVINE!  And guess what?!..it is SO simple to make!  It does need to refrigerate it over night, so plan accordingly. This is my go to recipe for parties and get togethers.  Everyone ALWAYS asks for the recipe… well, I am going to let you in on the secret so you can impress your friends and family, too!

 

4.4 from 27 reviews
Eclair Cake
 
This cake is no bake and so easy to make! A crowd favorite
Author:
Recipe type: Dessert
Ingredients
  • 2 (3.4 oz) packages Vanilla Instant Pudding mix, dry
  • 3½ cups whole milk
  • 12 oz. cool whip
  • 2 (14.4) oz packages graham crackers
  • - FROSTING -
  • 3 Tbsp. butter
  • 3 Tbsp. milk
  • 3 Tbsp. cocoa
  • 1 cup powdered sugar
Instructions
  1. Blend milk and vanilla pudding packets for about 2 minutes. Fold in Cool Whip.
  2. In a 9x13 pan, Layer graham crackers to cover entire bottom of pan. You may need to cut and shape the crackers to fit nicely.
  3. Pour half of pudding/cool whip mixture on top and level.
  4. Put another layer of graham crackers to cover entire surface. Cut and shape crackers accordingly.
  5. Put the second half of pudding/cool whip mixture on top and level.
  6. Put the final layer of graham crackers on top with bumpy side down. This will help the top look more smooth when you go to put the frosting on top. Once again, cut and shape crackers accordingly to avoid pits and cracks.
  7. FOR THE FROSTING: Microwave butter and milk just enough so that they are melted together. You do not need to boil it. Add cocoa and powdered sugar and blend together. This will be a runnier frosting/glaze. Pour over top of graham crackers and smooth out nicely. (**I usually double the frosting recipe)
  8. Refrigerate overnight and Dig in!

Enjoy!

 If you like this recipe, you will LOVE:

No- Bake Strawberry Nutella Eclair Cake 

No-Bake Strawberry Nutella Eclair Cake

 

Easy Eclair Cake

Easy Eclair Cake

 

Homemade Cream Puffs

Homemade-Cream-Puffs


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Comments

        • I think it must be digestive biscuits – as these are what you would use for a non-bake cheese-cake recipe. i live in UK and i’m going to try the recipe using digestives. (I’m thinking I might crush them first and turn this into a pudding dish?!)

          • Karen McBride

            Hi Lorna – Are those the baby biscuits? I used to travel to London quite a bit and thought those were close in flavor to our graham crackers!

        • Judy

          I’m making this now and using Marie biscuits. I’ll let you know but I’m wondering if Lattice biscuits may have been better

        • Bill

          I haven’t tried this recipe (**YET!**) but I would think any cookie/cracker similar to graham crackers would/should work… I’d think “Nilla Wafers” would work nicely, except they are round… Broken in half and positioned just right might work or crushed and layer the crumbs carefully (???)

        • jane

          Graham Crackers are almost the same as Malt biscuits. especially in taste. The Malt Biscuits are more delicious though :-)
          I moved from NZ to the US, so it was trial and error for me finding substitutes

          • Rene

            Cool Whip is the name brand of whipped cream, comes in a bowl-shaped container in the cooler section of the grocery dept.

          • Knell

            Cool Whip is imitation whipped cream using mainly hydrogenated oils and corn syrup. In my opinion it’s nasty. Use real whipped cream if you can.

          • Joan

            Cool Whip is a non dairy whipped topping. It is found in the freezer section. I am sure there are substitutes wherever you live!

        • Susan

          The closest thing you will find is Arnott’s Granita biscuit. Or the English Digestives. Problem is, they are significantly less sweet.

          • Bridget

            My grandmother made this recipe for years with nilla wafers. She also added sliced bananas–and at times we make with chocolate or banana pudding–I have also added amaretto and sprinkled almonds at times.

        • Rickelle

          I found this in regards to Graham cracker substitute —— I trusted Valli, however, and tested the recipe myself. When I brought home two packages of digestive biscuits – one coated in dark chocolate, the other plain – I quickly opened them and gave the biscuits a nibble. Hm. Oh yes, they could be used like graham crackers! They do actually taste similar! They weren’t icky and weird at all! And right there on the box was a disclaimer that these biscuits do not aid in digestion in any way whatsoever!

      • Marilyn

        Hi,
        I live in the UK and wondered if you could let me know what Vanilla Instant Whip, cool Whip and Graham Crackers are please? And would you know what the equivalent for these items would be in the UK? Many thanks, Marilyn

        • Brenda

          Cool whip is, basically just pre-made whipped cream. I’m sure you can substitute your own whipped cream. The recipe stated Vanilla instant pudding, not “Vanilla Instant Whip”. Do you have vanilla pudding there? Look up a recipe for it if you don’t have the instant packaged puddings that we have. There are several posts for cracker alternatives. Good luck.

        • Linda

          Vanilla instant pudding is a Jello Product. And Cool Whip is like a fake whip cream often sold in the freezer section of the supermarket. low in calories a lot of dieters like it ( not for me fun artificial taste) but very popular. especially used like this. good luck

          Cheers

        • Ann

          A very thick birds custard would work for the vanilla pudding…when I briefly lived in England as a child that’s what I ate as a pudding substitute

    • Lucretia

      Lorna Doone cookie’s work really well,they don’t get soggy and tatse great . A good substitute if you cant find graham cracker’s or if you need to hold it for a longer time!

    • Chef in Training

      You can use skim. The creamier your milk, the creamier it will be, but I have used skim before and it works just fine :)

      • Nancy

        Looks super delicious, but I am diabetic. I will try this with half ‘n half, as it has no sugar, sugar-free cool whip, and I’m thinking of maybe just using Splenda rather than powdered sugar, or maybe mix them up. Smucker’s has sugar-free chocolate topping or else I may try the canned sugar-free frosting. I don’t think there are sugar-free or low-sugar grahams, but I will look.

        • Dr. Kim

          Splenda is a sweetener, substitute for sugar. It is NOT the same as powdered sugar, which is simply sugar that has been ground so fine that it has the appearance similar to flour or talcum powder. Powdered sugar is used to make frostings and icings, is used to coat the surface of doughnuts and cookies like Russian teacakes and Danish wedding cookies. Also used to sprinkle on surface of cakes as decoration, sifted onto French toast and crepes, lots and lots of other delicious uses.

  1. Christy

    This is DELISH! I have the same recipe except mine just uses a thing of chocolate frosting melted in the microwave. It’s super yummy but I want to try your frosting! It sounds super yummy! :)

  2. Cyndi W.

    I have a recipe very similar to this that has been a family favorite for about 20 years.. You’re right… it’s extremely easy and pretty much everyone who has it, loves it! In fact, my 25 year-old son just asked for this for his birthday dessert last week. :).

  3. Samantha

    Just wanted to thank you for this recipe! I am famous for not being able to cook or bake anything, but I made this for Thanksgiving and it was everyone’s favorite. I will definitely be making it for Christmas. It was so easy and super delicious. It tastes exactly like an eclair!

  4. Jacy

    I use this all the time, too! Love it! The only difference is we use French Vanilla pudding instead of the regular vanilla. I think it gives it a richer flavor.

  5. Corinne

    I made this for an evening dinner group we belong to, and it was totally delicious! Thinking of making it for Easter dinner.

  6. Christine

    Well, I am totally blaming you for my new evening addiction. We made this for Easter dessert and I have been sneaking a piece each night after dinner ever since! It is so good! I should have taken your advice and doubled the chocolate topping. I think it would be even more yummy with a thicker topping.

    Thanks so much for sharing such a simple and devine dessert!

  7. Bettie

    This recipe is delicious. My family loved this dessert. It was so creamy and full of flavor. My only complaint is that I covered it with aluminum foil when I put it in the refrigerator and some of the chocolate stuck to the foil. Other than that this was an amazing simple dessert. Thank you for another recipe that my family loves.

      • Bronwyn Ryan

        This is very easy to make and delicious . I used a homebrand cracker biscuit ( the type you would put cheese on) and it was fine. Not sweet and added a nice crunch. Coolwhip was replaced with whipped cream that was stabilised . I will pass this recipe around .

  8. Crystal

    My frosting did not come out like yours looks. It was very runny and did not thicken up at all. Any ideas what I did wrong? It was very tasty just not the thickness it should of been.

  9. ashley

    I love making this but I use french vanilla pudding as said before plus a cup of powdered sugar I think it makes it soo much better

    • Jamie

      Unfortunately, the pudding won’t set with almond milk. I can’t have dairy, and have tried to make pudding with almond milk.

    • Chef in Training

      I apologize. My last print plug in is no longer available and I am working hard and fast to get another one installed. If you just copy and paste the recipe into a word doc, you can bypass printing the comments. Hoping to get this issue resolved asap. Thanks for your patience.

  10. Melissa

    Hi, what can be substituted for graham biscuits and cool whip in Australia Not sure what these two items are. Thanks

    • Bee

      From what I gather, you can substitute graham biscuits with Arnott’s Granita or Shredded Wheatmeal. The Cool Whip is a name brand for a whipped cream like item that really isn’t made from cream at all. So I gather you could substitute with whipping cream + gelatin

      Hope that helps!

      • Beverly

        Melissa & Bree, I have lived in UK & Australia & have found that a product usually available in continental delis or wherever they sell imported foods in Oz & everywhere in UK called Angel Delight is equivalent to Cool Whip.

    • Carolyn

      Try McVitie’s Original Digestive instead of graham crackers. Cool Whip is a low calorie whipped cream substitute, but has a sturdier structure. You could used whipping cream–you need to whip until stiff, then fold in to the pudding for this recipe…I think that would work.

  11. Chocoholic

    I made this in a 13×9 pan and it’s sitting in the fridge. I just wanted to say I followed the recipe to a T except using French Vanilla pudding and I must say the Cool Whip/Pudding mixture seemed to be waaaay too much. The picture shows a nicely proportioned cake. I used the cool whip mixture as directed and my cake is all the way to the top of the 13x9x2 pan. I don’t get it. AND I didn’t even use all the mixture! I think next time I’ll either use a cup or so less mixture or maybe even use a 15×10 pan. I have a feeling I’ll be wiping a whole lot of mixture off these pieces when I go to eat them. I love the way the cake is proportioned in the picture though. Mine didn’t turn out so nice and flat. This shows to be about an inch high; mine is 2+ inches like I said.

    I would love to use a graham cracker alternative, like something light and flakey. Any suggestions? Of course with something lighter, the cool whip mixture will be too heavy so there’d have to be a little lighter alternative to that as well. Maybe something like a whipped cream filling. But then we’re talking a whole different recipe at this point, aren’t we? Lol!

    I tripled the frosting and I think it will help balance out my high cake! Besides, I’m a chocoholic…

    • Chocoholic

      *UPDATE*
      Ok, I tried it today. DELICIOUS! The cake settled a bit and the graham crackers softened immensely. I’m sorry. I should’ve saved my comments until after I tried it, not while it was sitting in the fridge!! Thanks Nikki!

    • dana

      Maybe try lady fingers instead.of.graham.crackers? Or nilla crackers? Yumm!!! Id use graham crumbs of I wanted.to eat same day..or tumble in some butter.to moisten lol sounds like a diet :)

  12. Margie Nuttall

    Thanks for a great, easy, and delicious dessert. I took it to church and it was a huge hit! I’m going to check out your other recipes! Thanks again!

  13. You can substitute whipped cream or some other whipped dessert topping for the cool whip. Any type of basic plain crisp cookie such as vanilla wafers work well in place of the graham crackers

  14. Olivia

    WOW this looks absolutely amazing. A version for Australian bakers would be fantastic.. Graham Crackers, Cool Whip and Instant pudding mixes are something we cannot readily get here. Or if we can, certainly not where I live in rural Victoria.

  15. Teena Wright

    Hi I live in Australia and want to know what I can substitute graham crackers and cool whip with as we don’t have these here… Many thanx Teena Wright

    • Chef in Training

      Hi Teena! I wish I could be more help, but I currently do not know any substitutes that work from experience. Maybe someone who makes this can help or comment when they find out compatible ingredients. You could try googling it too, maybe there will be some good alternative. Again, I am so sorry I can’t be much help on substitutes. If you find some, keep me posted!

      • Gayle

        Hello
        Tried this recipe but it the pudding mix did not set.
        Very tasty but could not cut into squares and serve.
        Had to use spoon and eat out of pan

        • Chef in Training

          I am sorry this happened. Did it sit in the fridge long enough? Did you use instant pudding mix? Also, the pudding never completely sets to a hard consistency, it just firms up a bit to hold shape. I am sorry it was not able to cut nicely. Hopefully it works better for you next time.

      • Beverly

        Hi, as I said previously in another comment if you are in UK or Australia you could try Angel Delight instead of Cool Whip (available most places that sell imported foods in Oz) & Arnotts Granita or Lattice biscuits instead of Graham Crackers.

    • Janet

      My daughter found this for me – hopefully it might help….

      Re: cool whip – what can I sub with?
      by gecko4474 » Thu Aug 08, 2013 3:14 pm
      This is a recipe I found in another post for a stabilized whipped topping. I have not tried it yet but it sounds very promising. GELATIN: 2 tablespoons cold water. 1 teaspoon unflavored gelatin

      WHIPPING CREAM: 2 cups chilled whipping cream 1 teaspoon vanilla extract 1-2 tablespoons icing sugar

      1. In a very small saucepan, sprinkle gelatin over water and let stand for about 5 minutes to soften.

      2.Heat gelatin mixture over low heat until gelatin is dissolved, then remove from heat. Let it cool.

      3. Beat cream in a well-chilled bowl.

      4.Slowly add the icing sugar and vanilla to the whipped cream and whip until slightly stiff.

      5.Add melted and cooled gelatin to the whipping cream Continue whipping until cream holds its shape.

      • Dr. Kim

        This sounds like it will work well, and it may also help the filling layers to hold their shape better because of the gelatin. Thank you for sharing!

  16. Kim Nichols

    This looks delicious! I don’t like to use Cool Whip because of the ingredients in it, could real whipped cream be used instead?

    • Stacey

      I hate cool whip and have always used “real” whipping cream with a little bit of real vanilla extract to it. Just as yummy, if not yummier!

  17. teresa

    This is a really good recipe…..I have been making this for at least 20 years…my family loves it…and if we are dieting it is also good using low fat ingredients.

  18. Gen

    Use French vanilla pudding with 3 cups milk and the cool whip. Also, use chocolate graham crackers. Make a ganache with bittersweet chocolate and pour over top. Absolutely fabulous!

  19. ladylasning

    i have made this without powdered sugar and you don’t miss it. I also use the cinnamon graham crackers and it gives it better flavor to any kind of pudding. I have used chocolate and vanilla with the cinnamon. Just a FYI. Your picture makes me want some but i would have to go to the store for the cool whip and crackers.

  20. Dianne

    For the chocolate topping, you can get the Smuckers hard she’ll chocolate….Shake well, put in microwave (with top off) for few seconds, pour over pudding mixture. Can’t remember if it takes two bottles….very good, everyone always wants recipe.

  21. Sheryln Smith

    In England Digestive Bisquits are the same as Graham Crackers. Cool whip is a prepared whipping cream like substance with little or no calories.

  22. Sue

    When you indicate 2 packages of Grahman Crackers do you mean 2 sleeves or 2 boxes? I have a box of 3 sleeves that says 14oz and I am confused. Thanks..

  23. Debbie

    im in Australia and i dont know what these graham crackers are ,. Can you explain or give me an alternative please. This looks like a very delish recipe and i want to make it. Thanks.

  24. Marketa

    Hello. Thanks for this recipe. I’m from Czech Republic and I don’t understand, what is “cool whip”. I cann’t translate it. Can you help me please and explain to me, what is it? Thank you.
    Wish a beautiful day.

    • Carolyn

      Cool Whip is a whipped cream substitute. Try using whipping cream–whipped until stiff–then fold into pudding.

  25. jessica

    Like the taste, but it never firmed up, Could eat it with a spoon.. Will not serve this to my guests. Very soft.

    • Chef in Training

      I am sorry yours never firmed up. Did you whisk the pudding and milk until the pudding formed? Did you use instant pudding?

  26. christine

    This recipe was very disappointing. There must be some mistake in the frosting, was like water, so before pouring over cake i added 1 full cup of icing sugar to mixture. Was still way too runny, so added yet another 1/2 cup. against my better judgement poured it over cake and let it stand overnight. made no difference. cut it for dessert, after 1st piece was removed the frosting ran everywhere…what a mess. If i chose to make again i will find my own frosting recipe.

    • Chef in Training

      I am sorry you had trouble with this recipe. I just add more powdered sugar as necessary to get a thicker frosting consistency. It is supposed to be on the runnier side, but it does set up in the fridge.

      • oliver

        Please make things easier for people who MUST use the sugar-free puddings, such as diabetics or dieters. State the sizes for both boxes, sugar-free boxes differ than regular pudding mixes. OR you can just state Large box or Small box, since both types come in just the two sizes….I used the Large but I have not yet tasted it to tell you if the Small would have been better. However, mine has a much truer vanilla pudding color to it, as opposed to the whiter lokking one that your picture shows….I’m sure either version will be good. I, too, had a problem with runny frosting. Luckily, I made a “practice” cake to cut into and that will tell me if wasted my time and ingredients, or if I will be able to just add a frosting to make it look more appealing.

  27. Rosa

    What’s cool whip ??? I nave never heard of it here in Australia. What do we use in place of it. Sour cream or creme fresh , or just fresh whipping cream !!

  28. Kelly Cooper

    This is an oldie but a goodie…. I want to let you in on a secret….. My Mother used to use Lemon Pudding in hers and if there were two on the table at the get together… hers was GONE and everyone would ask her what she did different to makes hers so much better :)…. I love it too. Mom is gone now so all those wonderful recipes are up to me now. Food bonds us together no doubt. Just give the lemon a try and let me know what you think I bet you will love it :)

    • Debbie

      Kelly , with the lemon pudding mix , did your mom use a chocolate topping or another flavor? We love lemon anything so this has me curious…

    • Judy E

      Cool whip is ‘fake cream’ …use whipped cream with a bit of vanilla and/or icing sugar (if you want it sweeter)
      Graham crackers are like Digestive biscuits or Anotts Lattice biscuits,. Basically a plain biscuit. I’m in Australia and our products are similiar.

  29. Wendy Min

    Looks very nice your recipe. however I live in France and I don’t know what Cool Whip and Graham Crackers are? What can I take in stead of that?
    Bye bye Wendy

  30. Beverly

    Ok all you Aussies (& Brits) who don’t know what to substitute for Cool Whip. You can either take the easy option & use ordinary whipping cream with enough icing sugar to taste (make sure it is thick enough though) or follow this recipe. Poly-Whipped Topping (homemade cold-whip)
    1 tsp gelatin
    2 tsp cool water
    3 Tbsp. boiling water
    1/2 c. ice water
    1/2 c. nonfat dry lowfat milk
    3 Tbsp. sugar
    3 Tbsp. oil
    Directions
    Refrigeratea small mixing bowl. Soften gelatin with 2 tsp. cool water, then add in boiling water, stirring till gelatin is completely dissolved. Cold till tepid.
    Place ice water and nonfat dry lowfat milk in the chilled bowl. Beat at high speed till mix forms stiff peaks.
    Add in sugar, still beating, then oil and gelatin.
    Place in freezer about 15 min then transfer to refrigerator till ready for use.
    Stir before using to retain creamy texture.
    Makes 2 c..

    Graham crackers can be substituted with Granita or Arnotts Lattice biscuits.

    Hope this helps

  31. mavis

    What can I use other than Graham crackers don’t have these in Tasmania Australia, I have looked every where …please help

    • jane

      Plain Malt Biscuits.
      I make lollie cake in the US with Graham crackers. not quite as good as Malt Biscuits but it works.

  32. Mary Ann

    I have been making this for a very long time. To make it lower fat use fat free French vanilla pudding, fat free cool whip, and reduced fat Graham crackers.

  33. marie myburgh

    I love your recepies, specially with all the church functions i got, i got no time to bake, i like your eclair and similar recepies that are plopless, non bake, quick and tasty thank you so much

  34. Jett

    Hi Nikki,
    I wanted to say thank you for all the work you put in to supply all your followers with these lovely cake recipes. and the replies that are needed. You are really dedicated to us on this site. I will be trying this Eclair Cake and Flourless Chocolate cake soon. Keep up the good work I do appreciate it.
    Jett

  35. Hi, saw your recipe and said I will have to pin it and try. Do you use honey graham cracker or just regular plain graham crackers? I guess it doesn’t matter in the end.

  36. Erin

    Has anyone used lactose free milk at all or a skim milk? I have to have lactose free milk. Just curious as to what othres have tried :)

    • Chef in Training

      my mom uses skim milk :) I have never tried it with lactose free though. The whole just makes it a bit creamier

  37. Jacqueline

    I make this the “cheater” way

    Instead of making the topping I use magic shell ice cream topping
    Just run it under hot water for a minute before you open the bottle and spread on top!!

  38. Kathleen

    I use this recipe but for some reason thought it had sour cream in it. I think it added a nice tang to the pudding.

  39. suzy

    Can Cool Whip be replaced with real whipped cream? If so, I imagine more sugar would be necessary as Cool Whip is sweetened and real whipped cream is not. So how much? This sounds great!

  40. phyllis

    I make this but instead of making my frosting I get a can of milk chocolate frosting and just microwave a few seconds to get it soft and then just pour over top easy also you can make this for people that can’t have that much sugar just get sugar free pudding and lite cool whip also sugar free frosting in the can there is not much difference in the taste but a lot difference in calories hope this helps someone

  41. Kaz

    I just wonder why so many people never read the comments before asking the same question that someone else has already asked! Come on people! Read the info – its not that hard!

  42. Marie Flegg

    Hi where I live I cannot find those crackers will Jacobs crackers do the same job, as I must ry this eclairs are my passion

  43. Toni

    My mom used to mke Icebox Cake. It’s made just like this except with 1 box each chocolate and vanilla pudding and no Cool Whip or frosting. She only used the pudding to “cook,” not the instant pudding. Assembly is the same, except sometimes she would just crumble graham crackers between layers and cover the top with them. For an 8×8 pan, use a small box of each flavor; for a 9×13 pan, use a large box of each flavor.

  44. Marilyn Valentino

    I have been making this for more than 20 years. The frosting I make has a little more to it but it’s about the same. Cinnomon grahams or chocolate are also good.

  45. Christine Blayney-Murphy

    I also live in Australia and I have no idea what Cool Whip is or what I can substitute with. Would cream be OK?

  46. Kim

    Looks easy & delicious, but I would prefer not to use Cool Whip. Would real whipped cream work in this recipe?

  47. Tabatha

    If you don’t want to take the time to make the frosting, you can grab a tub of chocolate fudge frosting, microwave it until soft and pour over top. Other than that, the recipe I have is pretty much the same. ;)

  48. AnnaMarie Cockerell

    I am thinking of using lattice biscuits instead of graham crackers cause they are square and we don’t get graham crackers in Australia

    • Patty

      yes we did Mama !! lol and not instant pudding but from scratch .. :) but this sounds so much easier..

  49. laura

    We have neither graham crackers, nor cool whip in Australia, nor am I quite sure what either is to substitute with, Any suggestions?

  50. Margaret Hitchman

    Hi, I am from the UK and saw this recipe on facebook. Please can you tell me what the equivelent items would be in the UK
    1. Vanilla pudding
    2 Cool Whip
    3 Graham Crackers

    Thank you for anyone’s help, I would love to try this please

  51. Cheri

    This looks amazing! Thank you so much for sharing. Me and my lil girl are gonna try this soon as we can :)

  52. leesa

    can you convert some of the ingredients that we cannot access in Australia i.e cool whip. graham crackers, I think powdered sugar must be caster sugar in our language

    • Lyn Battersby

      I just made it using 12 Sponge Finger biscuits cut in half and 2 tubs Vanilla Fruche instead of Cool Whip. This also brought the fat content way down.

    • Rosemary

      powdered sugar is broken down more than castor sugar. Whir the castor sugar in the blender or food processor until it is powdered.

  53. Patty

    It is called an Ice Box cake … my mom use to make it all the time for us as lil kids !! have not made it in yrs. ,,,, going to make one this weekend … thanks for sharing !!!!

  54. Jenny Jones

    This seems a cheat pudding as I don’t like using pre packet ingredients. How do you make the vanilla whip pudding from scratch?

  55. Jeannie Roslyn

    Can you use coconut milk instead of milk?? I cannot use milk. With so many substitutes there has to be one that works. Graham crackers are usually found in the cracker area of the store..and whipped cream can be used instead of artificial cool whip. Yuck. This recoil looks divine. Thanks for sharing.

  56. Cheryl A. Squirrell

    Saw this posting on a friends FB and HAD to ‘comment’………… I have made this cake for more years then most of the younger generation has been texting. The recipe you’ve posted is made using graham crackers and they do NOT taste like Eclair’s (like it’s suppose to)……..the OLD recipe has a secret that no one EVER figures out…. And it’s definitely NOT graham crackers but rather UNsalted Saltine Crackers!!!! The rest of the ingredients are the same except for using 4 cups of whole milk. Once the cake is put together and sits for at least 24 hours (this is necessary because then the saltines become soft like pastry!), then it really DOES taste just like an eclair! Oh and buying a can of GOOD dark chocolate frosting – microwaving it until is soft enough to pour over the cake is a quick/easy topping and always what I’ve used since WAY back! So that’s the REAL story and secret of the ECLAIR CAKE recipe!!!! ALWAYS a hit and never has anyone guessed the ‘secret ingredient’!

  57. Cindy

    Man, tough crowd here with so much nitpicking.

    I absolutely loved this recipe. I made it *exactly* according to the recipe. It set up,filled a 13×9 pan, cut perfectly, and was eaten up!
    Thank you for such a great dessert recipe!

  58. Catherine

    Eclair Cake: I’m sorry to say that I have tried this recipe – word for word – in my opinion and the other 4 in the family’s opinion this cake is F L A T, no savor at all, it tasted like a pudding for babies! I do not advise anyone to make it unless some fruits or liquor (grand-marnier, or other) is added, it may resemble a poor brother to Tiramisu. I’m so disappointed, I had to throw most of it away. Not even close to an Eclair.

  59. Michelle B

    am I wrong in how I am reading the recipe? you have 2 (14.4)oz packages of graham crackers. Do you mean the 2 packages in the 14.4 oz box or you want 2- 14.4 oz for a total of 28.8 ozs. Thank you

    • Candy

      Michelle B ~ Buy the smaller size box of Graham Crackers, the one with 3 packages in it (I don’t know the weight). You will have enough crackers for this cake with a few crackers left over.

  60. My mother made this in the 50′s, wi!th just the pudding. Very good!! I’m sure w/cool whip it will be even better! I will use room temp. butter, not melted butter w/milk. I will let you know if it’s 5 stars or not!! LOL

  61. Debi

    Joyce’s, this is Tim’s FAVORITE DESERT, I JUST MAY TRY MAKING THIS FOR HIM. OF COURSE HE WILL ASK HOW LONG IT TOOK MY BUDDY TO MAKE IT. LOL LOVE Ya, Deb Deb

  62. If how fast this “cake” disappeared is any indication, then I would definitely give it 5 stars! The recipe is easy, and by doubling the icing, I created a delicious, unique dessert for my latest French-themed party. Most people went back for seconds and there was a debate over who would take home the small bit left at the end of the evening. I am going to try the Nutella/Strawberry version next! Thanks for sharing….

  63. Lyn Battersby

    As an Australian, I don’t have access to Graham Crackers or Cool Whip, so I “Aussied” it up by substituting with Sponge Finger Biscuits and Vanilla Fruche. It looks great so far.

  64. Claire

    In the UK, I think cool whip would be Dream topping(you’ll find it next to jelly in the supermarket) and I think any biscuit could be used digestive, malted milk or maybe plain hobnobs? :)

  65. Mmm!! Lovely recipe! Glad I found your site! My mother-in-law used to make this for family gatherings and it was divine! I had kind of forgotten about it, until I saw this shared on a friend’s FB page! I’m totally making this for my next get together w/ friends!

  66. heidi harwood

    Hiya I’m desperate to make your chocolate eclair pudding but unsure on some ingredients. The vanilla instant pudding mix I’m not sure what that is. Also the cool whip is that instant whip and do we need to make it up as the whip before adding it. Are the Graham crackers just like Jacob crackers for cheese. What do you mean by 3 1/2 cups milk mug size ? Or can you give me fl oz. So so sorry for all the questions but it’s a must make, it looks awesome :-)

  67. Rebecca Mangrum

    Thank you, I have GOT to make this. I love making homemade desserts and this one sounds easy and delicious.

  68. K. Howell

    I used White Chocolate pudding instead of Vanilla ….delish. Took to Neighborhood Assoc. Meeting. Success !

  69. Amber C.

    I cheat and use the “tub” frosting, (Milk Chocolate, of course) I also use French Vanilla instant Jello Pudding. Makes these a bit richer!!

  70. margaret w

    Every time I make this everyone devours, but it has never once sliced up like the picture with pretty layers. Usually its a gooey mess. I tried freezing it and it sliced easier but when it thawed enough to eat, it didn’t hold shape. I know three other ladies who have made it and they say same thing.

  71. I am a metal worker but I cook a lot. If interested the foundry site has a cooking page in it. This recipe has great potentials BUT the ingredients listed as a HUGE disappointment. Make a cooked vanilla pudding or make your own from scratch, it’s not that difficult and the final product is FAR SUPERIOR to the “instant pudding” that was recommended. Even cooked, package pudding mix will be superior to the instant. Then the use of cool whip?!?!?!?!?!? My goodness, is real whipped cream so difficult to make?!?!?!? I haven’t tried this modified recipe yet, but I can guarantee it would be FAR superior to the one posted here. It is great idea, making Eclairs in a cake pan for a party of such, but let’s get some decent and real ingredients, PLEASE!!!!!

    • Dr. Kim

      Your suggestions sound very delicious, but take more time to make. The advantage to the original recipe is that is easy, fast, and cheap. Anyone can make it, even if they are not a “great cook.” However, I think if the two were served side by side, yours would be the clear winner on taste.

  72. Wendy

    I am going to give your recepies a go tfor my friend to sell in her code shop to help her through troubled times. Thank you humbly for sharing on Facebook. Please ad me to your newsletters. Do you have a recepie book I can get? Thank you Wendy.

  73. amie hoving

    I made this for my husband and friends of mine and they absolutely love it its easy to make I would recommend making it

  74. Candy

    I’ve been making this Eclair Cake for 30 years. One of our family favorites! (I use French Vanilla pudding and unsweetened chocolate squares rather than cocoa.)

  75. Jill Sharrow

    This eclair cake sounds Awsome. That’s my favorite cake anyway. Can’t wait till I can get everything to make it. With summer coming on the no bake part is great too, especially when we are camping.
    Thanks for sharing

  76. Nilvia Ruggiero

    What a great site..I love everything and can’t wait to try it all..so easy. .and sounds yummy too. THANKS

  77. Gerrie Esterhuizen

    The Eclair cake looks devine, I would like to makeit, but what is “Cool whip”and Graham crackers. What can I replace it with, I am from South Africa

    Regards

    Gerrie

  78. Megan

    I accidentally bought cook and serve pudding. I’m guessing it will be fine I just have to cook it and let it cool before I can mix in the whip and layer it?

  79. Nina Bye

    I need to bring something to a family picnic and made this everyone loved it ,could not believe
    how easy it was thank you

  80. Hilary

    This was awesome. I used chocolate graham crackers instead and doubled the frosting recipe as the blogger suggested. It was delicious. Next time I might try it without the cool whip.

  81. Allie

    Hey Nikki!! Love the recipe! Wondering if you had the nutritional information on it?? I want to make it for my father in law, but he’s on a low sodium, low fat diet so I wanted to make sure he could eat it!

    Thanks!!

    • Dr. Kim

      You can check on the packages of the ingredients (graham crackers, pudding, Cool Whip, etc.) for sodium content to estimate. But I think sodium in this recipe would be almost nothing.

  82. Andy Malkasian

    Your recipe calls for two boxes of graham crackers. That seems like a lot. Did you mean two of the three packages from a 14.4 oz. box?

    Thanks,

  83. Shané du Toit

    This looks absolutely devine.
    I live in South Africa,could you maybe advise as to a substitiute for Graham crackers and Cool whip as I can not seem to find them in our store..

  84. I’m posting a link to this recipe on my blog this Friday. Thanks for a delicious recipe. I can’t have sugar so make it with sugar free pudding and cool whip and everyone else enjoys it too!

  85. hassina

    hi! wow cool recipe.thanks . wat are graham crackers? I’m from south Africa haven’t heard of them.could u plz suggest a substitute.thank u.

  86. Ronell

    What is Cool Whip? I am from South Africa, we have a product called Orly Whip, which is a non dairy cream – kept in fridge and whipped like cream. Is it something like that?

    • Rosemary

      Gloria, you can make powdered sugar by putting regular granulated sugar in a blender or food processor and pulsating or blending until it is powdered. It is mostly used for making frosting and sprinkling on donuts, cakes, cookies and so on.

  87. Kim Linville

    For those who don’t know what Cool Whip is please use Heavy whipping cream and mix it on high speed with your mixer. (Tip: Don’t whip too fast at first or you will make a mess. Go slow and gradually go faster.) It will put air into it. Add enough sugar to sweeten it. Not too much. Just taste it as you go so you are happy with the flavor. It’s better than Cool Whip.

  88. Dr. Kim

    I will try your recipe soon, but I love cinnamon Graham crackers, so I plan to try those as the crust. My husband loves eclairs! I will let you know what he thinks of the dessert.

    I also like the comment about using lemon pudding as the filling. If I make that, I think I may try ginger snap cookies as the crust.

    Other suggestions for crust, if you can’t find Graham crackers or don’t like them: How about lady fingers? or just about any kind of cookie, crushed (use your favorite kind)? Cookies may make it too sweet for some people. One person above uses saltine crackers without salt: so, how about Israeli matzah? For those who aren’t familiar with it, matzah is a flat, saltine cracker-like wafer, the original “unleavened bread” for Passover. The kind I bought was plain whole wheat, no salt and no sugar, which would be a good selection for those wanting to limit their intake of those. The brand I bought is Osem, and they have many varieties, including chocolate-coated orange, raspberry, and plain. And it fits PERFECTLY into an 8″ x 8″ square cake pan. The Osem Company is Israel’s leading exporter of kosher food to the USA. No, I am not Jewish, but I love Jewish food. Perhaps this would be easier to find than graham crackers, outside the USA.

    • Dr. Kim

      I looked up “graham flour” on Wikipedia, and it was very interesting. It is a type of wheat flour that is made by separating the various parts of the wheat seeds (also called wheatberries) before they are ground up into flour. There is some difference in the ways that the individual ingredients are milled, but I did not look at the details. After milling, the ingredients are mixed back together, in certain proportions. It mostly affects the texture and taste of the flour, as well as the shelf life.

      Graham crackers are a flat, crispy, cracker-like lightly sweetened cookie.

  89. Sarah Ponsart

    I just made this tonight for Father’s Day for my hubby and it was sooo yummy! I changed it a bit, i crushed the Graham crackers and mixed them with butter and sugar and layered them instead of using the whole crackers. We really loved it! Thank you so much for the recipe.i think this will be another go-to recipe for special occasions.

  90. Maija

    Is there a way to replace cool whip with something else? I’d prefer cream cheese or mascerpone cheese. Thanks!

  91. Roberta

    I make this all the time and my recipe calls for one of the puddings to be white chocolate. Makes it a little better! Imagine that! I make this all the time and it is a crowd pleaser!

  92. Donna D.

    Hi there,
    The ingredients list whole milk and then “milk”. Is this a mistake? If not- is it skim milk? I’m looking forward to trying these!

  93. Lynda W., Columbia, MD

    Someone had posted this on facebook, and I since it looked good, and easy to make, I thought I’d give it a try. I made a half recipe in an 8×8 pan and my whole family LOVED it!! This is now one of my favorite desserts! I’m making a full recipe for a party this weekend; my family told me I also have to make one to leave home… Not all recipes that look good turn out to taste as good as you hope, however, this one is FABULOUS! Thanks for sharing this delicious recipe..

  94. Sariann Knerr

    I’m hoping this cake is as good as everyone says. It was a pain to make. It was difficult to get the spaces all filled with pieces of graham cracker. I could have used more pudding mixture. The cocoa and powdered sugar should be sifted first. My top graham cracker layer started floating when I poured on the icing. It looks messy. Not pleased. I’ll see his it goes over at my work luncheon.

  95. Rosemary

    I used to make this “cake” when my children were young. A group of us young mothers got together once a month just to chat and commerizerate and this was one of our favorites. Also a Banana Split cake that is on spendwithpennies.com.

  96. Veronica Andrew

    Hello I am in Tasmania & we dont have “graham crackers” was wondering for a substitute for these caeackers if you could explain texture & taste of these crackers so I could find a substitutr to use … thanxu …

  97. Deborah Plant

    I love this recipe of chocolate eclaire’s I will try them out
    I would also like some other easy no bake recipes too!

  98. colleen

    The No Bake Éclair dessert, it says blend milk and pudding, but then for the frosting it does not say how much milk to use. Do I separate the 3 1/2 cups milk or use additional milk and how much? Looking forward to making this.

    • Andy Malkasian

      Graham crackers are similar to English Digestive biscuits.

      Cool Whip is artificial whipped cream (crème Chantilly)

      If you want to use whipped cream in place of Cool Whip, use 1/4 C of powdered sugar (icing sugar) and a teaspoon of vanilla. There is corn starch in powdered sugar that serves to stabilize the whipped cream.

  99. Collette Baker

    For the frosting, you can also use a chocolate store bought icing/frosting and put in microwave a few seconds to get soft and spread over top of the cake. Much easier and delicious also. Love this cake….

  100. maricar tiamzon

    Hi ma’am ur recipes are very impressive… just want to know what is this whole milk? Sori ma’am but im not familiar with whole milk. Can u give me a better brand u are using for ur cakes. Thank u so much.

    • Chef in Training

      Whole milk is just milk with a little more fat in it. you can use any milk you want for it. I have used skim and it turned out great!

  101. Teri

    But WHY always the cool whip?????? It is an AWFUL product. REAL whipped heavy cream makes it so much better & is REAL, not whipped garbage (cool whip).

  102. Pat

    I’m always looking to try new & easy recipies. I’m going to try the eclair cake first, looks so good & easy to make. Thanks!

  103. Cheryl Deger

    Does the recipe actually need 2 (14.4oz) boxes of graham crackers? Also there is only two of us, would like to half the recipe and make it in a 8inch square pan? Do you think it would work? Thank You…

  104. Bianca Espinoza

    Hi I just made this fabulous dessert! I doubled the icing as noted, but it doesn’t quite look like urs. Maybe because I used nesquik … It didn’t come out so dark so you can see the graham crackers.. I wonder if I was supposed to have used unsweetened cocoa instead? Can’t wait to try tomorrow tho :)

  105. Tara

    How long do you need to refrigerate? If I made it in the morning, would it be ok for evening? I want to make it for a BBQ tomorrow, but don’t have all the ingredients.

  106. Shelby

    Hi. Was I supposed to put two layers of Graham crackers each time instead of just one layer? I only ended up using one box of Graham crackers so it didn’t seem to turn out right :/ wasn’t firm enough.

  107. kim

    What are grahams crackers and cool aid where do we get in ozland? Just done commercial cooking course level 111 and would like to try this

  108. Peggy Brooks

    I was wondering where to get Digestive Cookies. I love them, and they are not bad for you. They have lots of fiber, and taste great. 2 pluses from 1 cookie

  109. Sharon

    These where good….except for icing…kept melting…going to use chocolate chips next time……………………..

  110. DONNA

    I too am now obsessed with this cake. It is soooo delicious and simple too! The only change i made was 3 cups milk and and i make a ganache for the frosting. Everyone that tastes it wants the recipe. thanks for sharing. There arent enough stars to rate this cake :)

  111. Nichole

    If I make the eclair cake in the afternoon could we still have it tht night or do u have to let it sit over night

  112. NaD

    I use a similar receipe and my family loves it. Instead of the chocolate topping we use a can of cherry pie filling. Looks very pretty for the holidays