Éclair Cake Recipe

I'm giving this 4 stars b/c I thought it was ok, but my guests loved it. I had a version of this before that was absolutely delicious, but I don't think this recipe was as good. Part of it may be that it was barely fridged for 4 hours, so possibly if it had "sat" longer, it would've tasted better. I also used cinnamon graham crackers b/c that's all I had, and I personally didn't like the cinnamon flavor in the cake, but other people thought it was a great touch. I think some great variations would be to make it like tiramisu with some coffee flavoring, b/c overall it just tasted plain to me - sweet - but plain in flavor. The version I had eaten before had vanilla and chocolate layers. I may try that next time, maybe even add some coffee into the mix. UPDATE: I made a variation with chocolate graham crackers and Fat/sugar free cheesecake pudding w/ dark chocolate frosting. It was REALLY good. The tip to heat up the frosting is a must since it's SO much easier that way and you end up getting a nice smooth, shiny coating just like an eclair. Also, I would recommend making this in a big rectangular tupperware so that you can just snap the lid on top. I kept finding my saran wrap would "suction" itself to my frosting when I made it in a pan and not look as pretty. It's also essential to let the cake sit for at least overnight. This version sat for 2 days and the texture was just WAY better than the first one I made which barely sat for 4 hours as the recipe stated.

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!

This dessert is awesome. I took the advice on another review and put the frosting in the microwave for 30 sec and just poured it over the top. Very delicious.

Wow, this is so sinfully delicious! This was my second time making it, and I'm glad I did because the first one I made was not that great. My family and I thought the store-bought frosting I put on the first one was way too sweet, as well as way too much. Also, I used cheesecake flavored pudding on the first one and we didn't really care for that flavor either. This time I decided to use the vanilla flavor pudding (as per recipe) and make a chocolate ganache for the topping. OMG heaven!! I made it the night before to allow the flavors to set and took it to a potluck at work. Everyone was fighting over the leftovers & they all wanted the recipe. I cannot begin to describe how delicious this is for such a simple dessert (took less than 10 minutes to put together). I think the ganache is what really made the difference this time. (2/3 cup heavy whipping cream brought just to a boil, then pour over 1 cup semi-sweet chocolate chips...I used Ghirardelli, whisk until smooth and pour over cake. Then allow to refrigerate overnight to set.) You have to try this recipe...trust me, you won't be disappointed!

I follow this exactly as written with only two exceptions. I wisk the pudding with the milk first and then fold in the topping. I also find French vanilla pudding is more flavorful than regular vanilla pudding. Also, microwave your frosting for one minute and stir. It speads much better.

If you want to put a really yummy Brazilian twist on this very good recipe, replace the chocolate frosting with a brigadeiro topping. Brigadeiro is comprised of 1 can of sweetened condensed milk (we love the Eagle brand), 2 TB of butter, and 4 TB of Nestle Chocolate Quik powder. Heat all of these ingredients over the stove on medium high. Once the mixture thickens to the point that it no longer sticks to the bottom of the pan, turn off the stove and let cool for a couple of minutes. Once ready, spread mixture over the eclair just as you would the chocolate frosting. As another option, you could top it off with strawberries or chocolate sprinkles. Enjoy!

This recipe has always been a family favorite. It's soooo easy and even more delicious! A couple tips I will share... --First tip: Mix the pudding with a ½ cup LESS milk than what the box calls for. And once the pudding is mixed and thickened up, then fold in your whipped topping. --Second tip: Scoop about half the can of frosting into a separate microwave safe dish, and microwave it in 10 second intervals until it's melted. Then you can pour it over the top and it spreads much easier! :)

Love It! I make it Diabetic Friendly. I use Sugar Free pudding and sugar free Pillsbury Choc Icy. It really helps to cut the sugar, and my husband loves it. He has Diabetic 2 and we keep his sugar intake down. NO one can tell I use sugar free in it. My marry children do not eat ''anything sugar free." This they do, but don't know my secret and ask for it all the time. To make it interesting colorful, try layering 1 layer Vanilla pudding and 1 layer Choc sugar free pudding. Very good. And diabetic friendly, also can omit the middle layer of graham crackers, just bottom and top use the graham crackers to make it much more diabetic friendly. Haven't been able to find sugar free graham crackers. My next one, I am thinking about using 1 small box sugar free Orange Gelatin my vanilla pudding mixture. (No water) just the powder Jello.

This is a really good recipe, but the topping can be spread much easier by warming the can of icing in the microwave (lid off) for about 45-60 seconds and then pour half of it all over the top of the eclair. It makes for a much thinner (and better imo) topping too!

I have made this several times and it is delicious. I used good quality graham crackers (the store brand crackers didn't soften enough), french vanilla pudding, I nuked the frosting for 30 seconds and it poured beautifully, and I made this the day before serving it. So easy!!

This is an easy, DELICIOUS recipe! I get requests to make it at least once every holiday season. I add a bit of pure vanilla extract to the pudding mixture to intensify the vanilla flavor. I also use whipped cream instead of cool whip (lots of grocery stores now sell containers of fresh whipped cream in their bakeries). Serve it with a dollop of the fresh whipped cream for an extra layer of flavor. I recommend taking the time to make it the night before- it really does allow the dessert to set into a perfect texture. It's a great "semi-homemade" dessert to serve this time of year.

Use French Vanilla instant pudding. Makes a nice difference. Also only use 1/2 of a can of frosting. Melt it in the microwave for 30 seconds and just pour it over the last layer of crackers. It evens out on its own. Today I'm going to try this with banana pudding and still use the chocolate frosting.

Easy to make. My son in law has made it 2 times when they got home.

The standard instant pudding mix that is sugar-sweetened is 3.5oz. The sugar-free version is just 1oz but makes the same amount of pudding. I made this with 2 1oz boxes of sugar free instant pistachio pudding mix. Worked great. Used dark dark chocolate fudge frosting. Microwaving the frosting so it can just be poured on top is key. Seriously!!! I also used 2% milk, which is what I had. I think a version with banana pudding and fresh sliced bananas in one of the layers, sliced strawberries in another, would be great too. Maybe a couple bananas and a half pound of fresh strawberries.

My store didn't have the 3.5 Oz pudding mix, so I bought 6 -1 Oz boxes..needless to say I needed more milk🤣. But it still turned out good and I had 3 layers plus the frosting

My minor changes include no middle layer of grahams (want mostly custard in my dessert), and only 1/2 can of frosting (make my own ganache when I'm feeling fancy) heated and poured to make spreading easier. It's a better ratio of frosting to cake bc canned frosting is SO SWEET, and an added benefit is that every box of grahams and can of frosting is enough for 2 cakes instead of one.

i substituted the frosted icing for a layer or butterscotch pudding. i like how you can use any combination of flavors. and sugar free pudding options.

The first time I had this. A lady where I worked brought it for our Christmas dinner and it was soooo good. She only used vanilla pudding and no whipped topping. I like this better. I make it like that. Also I have used 1/2 milk and 1/2 cream. I love it this way. Also use dark chocolate frosting or ganache.

I use sugar free vanilla pudding with a tsp vanilla mixed in, sugar free whipped topping and sugar free chocolate frosting. It's just as good and it lowers the calories a bit. I also microwave the frosting for a minute and drizzle it over the top crackers.

Bro, quick, easy, and ridiculously tasty.