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Graham Cracker Éclair 'Cake'

Prep Time
15
min.
Total Time
3
hr.
15
min.
Servings

9 servings

Turn some heads with our Graham Cracker Éclair 'Cake.' We promise we won't tell anyone it only takes 15 minutes to prep our Graham Cracker Éclair 'Cake.'

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What You Need

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Make It

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  • Beat pudding mix and milk in large bowl with whisk 2 min. Let stand 5 min. Meanwhile, cover bottom of 8-inch square pan with graham squares, overlapping as needed to form even layer.
  • Stir COOL WHIP into pudding; spread half over graham squares in pan. Cover with 10 of the remaining graham squares. Repeat layers of pudding mixture and graham squares.
  • Refrigerate 3 hours. Spread with BAKER'S ONE BOWL Chocolate Frosting.

Special Equipment Needed

Substitute

Use 1 pkg. (3.4 oz.) JELL-O SIMPLY GOOD Vanilla Bean Flavor Pudding.

Variation

Prepare using 1 pkg. (1 oz.) JELL-O Vanilla Flavor Sugar Free Fat Free Instant Pudding, fat-free milk and COOL WHIP LITE Whipped Topping.

BAKER'S ONE BOWL Chocolate Frosting

Melt 1 pkg. (4 oz.) BAKER'S Unsweetened Chocolate; pour into large bowl. Cool 5 min. Add 1 lb. powdered sugar, 1/2 cup softened butter and 2 tsp. vanilla. Gradually beat in 1/3 cup milk with mixer on low speed until blended.

Shortcut

Substitute 1 cup ready-to-spread chocolate frosting for the BAKER'S ONE BOWL Chocolate Frosting.

Servings

  • 9 servings

Nutritional Information

Serving Size 9 servings
AMOUNT PER SERVING
Calories 240
Total fat 9g
Saturated fat 6g
Cholesterol 4.7114mg
Sodium 290mg
Carbohydrate 39g
Dietary fiber 0.9422g
Sugars 22g
Protein 3g
% Daily Value
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 6 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from My mom has made this dessert since I was a little girl and it is my all time favorite! My mom has made this dessert since I was a little girl and it is my all time favorite! So delicious!! Instead of canned chocolate frosting, make it like this: Melt 2 squares baking chocolate & 3 Tbsp. margarine. Add: 1 tsp. vanilla, 1&1/2 cups confectioner's sugar, 3 Tbsp. milk, and 2 Tbsp. Light Karo syrup. Mix and spread on top of graham crackers. (If too thick, add more milk; if too thin, add more confectioner's sugar). This frosting is based on doubling the recipe, i.e using a 9x13" pan. Finally, the graham crackers are supposed to be soft! It's best in my opinion when refrigerated 12-24 hrs. in advance.
Date published: 2008-05-18
Rated 5 out of 5 by from Perfect summer dessert, no heating, melting or cooking of any kind, fast too. Perfect summer dessert, no heating, melting or cooking of any kind, fast too. Used cinnamon grahams as recommended by reviews, and used a frosting recipe I had from Martha Stewart, which was easy to spread over the top layer & not disturb the crackers. I cut the frosting recipe in half, since it was enough for two layer cakes, it's called fudge frosting from "Martha Stewart's Wedding Cakes". After frosting, refrigerate uncovered to let frosting firm up & plastic wrap will not stick to top. Tastes great, cuts & serves nicely.
Date published: 2015-07-05
Rated 5 out of 5 by from Love this easy and great dessert recipe! Love this easy and great dessert recipe! This is so good! Plus , It is a year round recipe. Taste cool & lite in the spring & summer and equally as good in the fall & winter. Also, you can variate by using low fat graham crackers and sugar free pudding with lite cool whip. I also used sugar free chocolate frosting. It does not change the recipe that much, it still taste great.
Date published: 2015-10-02
Rated 4 out of 5 by from I made this recipe but I doubled it to make a larger "cake". I made this recipe but I doubled it to make a larger "cake". I used 2 puddings, a larger (I think 12 oz.) Cool Whip (Lite) and more graham crackers. Also, I made my own frosting with unsweetened cocoa, powdered sugar, butter and milk. I did this so that I could control the consistency and know exactly what the ingredients are. This was delicious - I made it for my husband's birthday and everyone loved it.
Date published: 2014-08-05
Rated 5 out of 5 by from ~I just made this for the first time and it was superb! ~I just made this for the first time and it was superb!!!~ I cannot have a lot of sugar, so I did have to modify this a little. I used sugar free pudding, lite whipped cream and skim milk. I also blended 4 oz. of cream cheese into the pudding before I added the whipped cream. I like the cream cheese taste and it made the layers just a little more stiff. So when serving I got a picture perfect look.
Date published: 2007-03-21
Rated 5 out of 5 by from My new husband & I were having a discussion the other day, I pretty much knew what his favorite... My new husband & I were having a discussion the other day, I pretty much knew what his favorite dessert was, but I asked him anyway in case I was mistaken. ; ) He surprised me by saying this one definately blazed past his former favorite, I told him it was definately my favorite too! I have made it & taken it to work & my friends all loved it. Thanks for posting it here on the website. : )
Date published: 2007-04-22
Rated 5 out of 5 by from I've been making this recipe for years, however last night I put a little spin on it. I've been making this recipe for years, however last night I put a little spin on it. I have a co-worker that LOVES everything pumpkin sooooo... I used Pumpkin Spice Jell-0 pudding mix instead of the vanilla pudding and substituted cinnamon graham crackers for the honey grahams then I topped it with a tub of cream cheese icing. Insanely good!!!
Date published: 2009-09-24
Rated 4 out of 5 by from I used 2 packs of fat-free, sugar-free cheesecake flavor jello pudding and light cool whip. I used 2 packs of fat-free, sugar-free cheesecake flavor jello pudding and light cool whip. I frosted each graham cracker with chocolate frosting to make it more chocolately. It tasted great. The bottom layer was soggy-which I suppose is to be expected, and it definitely did not serve-up very pretty. It was rather sloppy, but still delicious.
Date published: 2008-05-12
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