Éclair Cake

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!

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.

Anything this GOOD, easy, quick & inexpensive to make must be a sin!!! The only thing I changed was I made homemade milk choc. frosting. Will be making again!!! Made again, but in alOW FAT version using low fat grahm crackers, sugar free pudding, fat free cool whip, 2 Cups instead of 3 of skim milk & drizzled sugar free chocolate syrup for frosting. Still very good & great for people watching their weigh or diebetics

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!

This is wonderful. Took it to a knitting club and they loved it. I did make some changes. You can lighten it up. As some of the others suggest. I did do one vanilla and one cheesecake sugar and fat free pudding. I also used 1/2 can of Betty Crocker triple fudge and chocolate chip frosting. And I heated like they suggested in microwave. Had only a thin layer of chocolate. Wonderful. Thank you so much.

Excellent recipe! I made this for our annual family BBQ and everybody raved! It is too easy to make! I tried the tip from the previous review that suggested heating up the frosting before trying to put on the cake...it worked perfect! This is a keeper...

Very easy to make and tastes wonderful. I'll make this one again! Melting the frosting is the way to go...pour it on and then refrigerate!

Eclair cake is the best. I use my own home made frosting, better than anything out of a can. We also let it sit over night. It is better when the graham crackers get soft.

This recipe is an old favorite, so easy. The only thing I would suggust is to try dipping the graham crackers in amaretto liqueur. Helps soften crackers and cuts down on required waiting. Taste good too!

Very well received. I used chocolate graham crackers and my own frosting.

I'm not sure that this tasted anything like an eclair, but it was simple to make. In no time at all I had a dish prepared for a last minute neighborhood BBQ. It was one of the first desserts gone, so I guess they enjoyed it. I guess I'm not much of a coolwhip/pudding dessert fan. Thanks anyway Cathy.

Although this is not a gourmet dessert, it gets 5 stars because it's so easy, tasty and a real crowd pleaser. I followed some other reviewers' advice: Used French vanilla pudding to make cake and put in the fridge for a few hours prior to adding topping. Then made a simple ganache using 2/3 cup heavy cream and 1 cup semi-sweet chocolate chips. Don't be afraid of the word "ganache"---just let heavy cream come to a boil and then pour over chips in bowl. Let sit for one minute and stir until smooth. Cool slightly and pour over cake. It will seem liquidity but thickens nicely after refrigerating overnight. Really very little work and a huge improvement over store bought frosting. And definitely refrigerate overnight---4 hours does not allow enough time for crackers to soften and flavors to meld. Also, it's easy to cut and presents nicely when it's made well in advance.

I LOVE this recipe! (and so does everyone I make it for!) I would absolutely suggest not using a can of frosting, but doing 3T butter, 3T cocoa powder and 2C powdered sugar instead for the topping.

this is always an easy go-to dessert I've been making for years. Only difference is I add sliced banana on bottom layer and when I can find it, substitute banana cream pudding for vanilla pudding mix.

I love homemade whipped cream and frosting so much more than the store bought kind, so I made the recipe a little more complicated. I used non-fat milk, homemade whipped cream, and I made ganache for the frosting which I spooned over the cake before the ganache got a chance to harden. I mashed up the graham crackers and added melted butter to form a crust just because I like graham cracker crust more than graham crackers. For the second and third graham cracker layers I just sprinkled the graham cracker and butter crumbles. The cake is delicious after a few hours of chilling (we couldn't wait till the next day) but it doesn't hold together well until a full night in the fridge. I read the recipe wrong and only put in 1 box of pudding mix and so it was a little thin. But sooo fab! Thanks for the great idea! :)(For the ganache I whisked in about 9 oz of Nestle Toll House mini semi-sweet chocolate chips to 1 cup of gently boiling heavy whipping cream but I had way too much frosting left over, so next time I'll reduce it or make something else to put the frosting on.)

I've made this for both home and office parties and everyone loves it. However the "ready" time is far too short. 1. If using a disposable cake pan you will need more than 1 box of graham crackers. It will take about 1 more package of crackers. 2. Because the pudding mixture thickens so very quickly, open the graham crackers packages and put on a tray, etc so you can quickly grab and place them. If you don't, by the time you get to the second layer the pudding mix will be difficult to pour. 3. Using a wisk, quickly mix the pudding and milk for a few seconds and then add the cool whip continuing to mix. Make sure the cool whip is completely mixed in. 4. Microwave the icing (I use Betty Crocker creamy chocolate) for about 30 seconds, stir and then pour over the top layer of crackers. 5. Give the graham crackers time to soften. If making for lunch or dinner, make cake the night before. I haven't tried it yet but was thinking that this might be good with a chocolate pudding/cool whip mixture for the filling with vanilla icing as the topping.

This is an awesome and easy recipe, and as Cathy said, it's great for kids to make. The only thing I do differently is I use French Vanilla pudding mix, instead of regular vanilla...this gives it a more "custard" taste.

I love cooking with my young granddaughter (9) and this is one of her favorites. We add a package of softened cream cheese to the filling for a really rich flavor. This is a hit at pot lucks, bible studies, and church functions.

All I can say is: "YUM!" Oh, and it was super easy to assemble, too!!

I made this to use up graham crackers and pudding mix I had on hand. It was so easy and so delicious. I made my own chocolate glaze for the top (3 tbsp cocoa, 3 tbsp melted butter, 3 tbsp milk, enough powdered sugar to make pouring consistency) and it turned out great. This will be something I will take to potlucks in the summer months definitely.

This is a really good and very easy cake to make. Although I'm a chocolate lover, I hesitated to make something with store bought chocolate frosting. So instead, I made ganache in place of it. 2 cups ghiradelli dark choc chips melted with 1/2 c heavy cream. My 9 year old daughter made the rest of the cake exactly as the recipe called for. It was a huge hit at our Christmas dinner, everyone raved. Thanks so much for this recipe! It has already been requested for next Christmas!

Very easy and wonderful to eat!!!

soooo my oven didn't work and Im not one for thoes no bake cookies so I decided to make this and it was amazing!! but I didnt have enough grahm cracker's so I used ladyfingers instead and put in 1 tbs of instant coffee and I swear it almost tasted like tiramisu

Needed a recipe for a dessert I could make the night before a family reunion and decided to try this one. I'm glad I did! SO easy and relatively inexpensive! This dessert got many compliments and I had to share the recipe, of course. The only thing I changed was that I made my own ganache topping (1 cup heavy cream heated just to boiling and poured over 9 oz of semi-sweet chocolate chips, whisk to melt) instead of using store-bought chocolate frosting. It made for a much richer chocolate topping and set up wonderfully. This will probably be my go-to dessert for family gatherings now!

I have to bake the desserts at least twice a month for my local VFW where we serve dinners every Saturday. I made this and followed some of the reviews that said to soak graham crackers in milk first. I was glad I did this. Also used French Vanilla pudding and did use prepared frosting. I did make it the day before and refrigerated it over night. This was so easy to make and I got rave reviews from everyone. It was awesome. Everyone loved it, even those that don't like sweets ate it and they loved it also. It held together great and wasn't soupy at all because I made the pudding first before adding the whipped topping as someone suggested. I will make this again many times since they all loved it so much. Because of the number of people who have dinner, I made 2 batches and both came out perfect. I will definitely make this again and next time I will make one to keep at home. It was so easy to make. Thank you to the person who submitted this recipe. It is a keeper!!!!

Yummy!! This was excellent. It really tasted just like an eclair. I couldn't bring myself to use store bought icing so I made a chocolate butter cream. Everyone loved it. It doesn't get much easier!! Enjoy!!!

i have made this for years. Everyone asks me to bring it at holiday time. French vanilla pudding tastes the best. Definitely let it set over night before eating. It is so much better after it has settled. My family and friends Love It!

This is SO good. I used French Vanilla pudding as some others suggested. I also microwaved the frosting (about 30 sec) to make spreading easier and sprinkled chopped pecans on top. YUM! Everyone loved it and had seconds. Super easy and I LOVED that it only had a few ingredients.

This dessert was too easy to taste as good as it did! I took the advice of some other posters and used cinnamon graham crackers, and I heated the frosting in the mocrowave for 30 seconds. It was the perfect pouring/speading consisency. I got so many compliments on this dish. It will be one of my "go-to" dishes from now on.

So easy to make, a friend made this for a party and everyone loved it so now I make it, and its easy to make and take. However, instead of the canned icing she made ganache and I prefer it that way. I cup of cream brought almost to a boil, pour it over 1 cup of bittersweet chocolate that has been chopped and allow it to soften for a minute, then whisk. Let it set 10 minutes to cool and thicken, then pour it over. See Eclair Cake with Chocolate Ganache on this site for the Ganache recipe if needed.

This is exactly like the Eclair Dessert that was served at a Deli by my house when I was younger. I'm glad to have found the recipe. Thank you.

7/31/11 Easy to make. Soaked graham crackers in milk to make sure it'll be ready in 4 hours. Used dark chocolate frosting. Pretty good, but probably won't make again.

I was pleasantly surprised to see this recipe here! My aunt made this cake at a family get-together about 7 years ago, and I have made it many times since. It is always a hit and completely disappears! However, our family's recipe doesn't call for the third cup of milk, only the 2 cups needed to prepare the instant pudding according to the pudding box directions. I might try it with the third cup. Also, the chocolate frosting spreads easier if you microwave the container for 30-45 seconds (be sure to remove the aluminum film from the container entirely, because you don't want metal sparking in the microwave). Then stir the frosting with a spoon or knife, pour it over the pie, and spread. Then I refrigerate it at least 4 hours, but really this dish is best the 2nd and 3rd days, if it lasts that long!

Oh man. Yes. This was SOOO good. I wish I would've gone with a canned frosting.. I decided to make my own (which was suggested in a few of the reviews), and it was a bad choice. This is such a "box-tasting" dessert, that the pre-packaged frosting would've been better. It is REALLY good though. My husband ate almost all of it in one day!! Thanks for a super easy and super tasty recipe! :)

This was amazingly scrumptious! I used 1% milk, lite cool whip, low-fat cinnamon graham crackers, fat-free, sugar-free pudding mix, and sugar-free chocolate frosting. Took other reviewer's advice and melted frosting in microwave, then poured over chilled cake, and chilled some more. A big hit at my dinner party. Thanks, Cathy.

Excellent! I took this to my family's Christmas party and everyone loved it. They kept saying how they never would've thought that the ingrediants could become an eclair. The dessert was easy to make, especially softening the frosting. I also let the pudding mixture set in the fridge for about 5 minutes before using it.

I love this recipe! It's super quick and easy. I did soak the crackers before I laid them out so I could eat it right away. =D

This is so easy and good! Perfect recipe for a potluck.

Very good recipe, although I've found that the kind of graham cracker you use can make a big difference. I would go with a thinner graham cracker. Keebler worked very well, Honey Maid didn't work very well. Excellent recipe.

This was phenomenally easy to make! My 7 year old twins were able to help. I have made it several times since the beginning of the holiday season. Made it for Thanksgiving for a pot-luck at my in-laws & it was one of the first desserts gone despite the table full of pumpkin & pecan pies. I've made it the way it's written, but we've also made it with banana pudding, with toasted coconut & chopped up marachino cherry bits on top-it was like a sunday! We've also made it with toasted coconut, sliced bananas & (well-drained) mandarin oranges. It made a fruity & tropical fresh dessert.

I have been making this for years, and it is awesome. Frosting tip: Melt the frosting in the microwave and pour over the top of the cake before refrigerating. Much more like an eclair icing when you do this and easy to spread.

Something so easy just should not taste this good - too tempting to just keep making it and eating it. I used all the usual cast of low-fat, reduced-sugar ingredients and this was still amazing. Heed all the advice on microwaving the frosting - you definitely need it to be pourable for this. Thanks!

EXCELLENT!! I made this recipe with the following substitutuions: I accidentally used the larger size envelopes of pudding. I added 1/2 cup of extra milk and 1/2 cup of Tuaca (Vanilla Liquor) I used up the entire box of graham crackers and heated the icing in the microwave....... It was incredible. I plan to serve it at this weekend's brunch!! YOUM!!

This recipe is an oldie, but a goody! You can play around with ingredients and have a whole different, but still super easy and delicious dessert! I sometimes use Oreo's in place of the graham crackers - yummy! I have also used vanilla wafers and banana pudding, ginger snaps and cheese cake pudding, chocolate chip cookies with a layer of vanilla and a layer of chocolate pudding, - all super delicious. The trick is to let this sit over night whatever combo you use. It allows the moisture in the pudding to infuse into whatever cookie or cracker you use so they become soft and oh so scrumptious! Enjoy!!

Yum! I wasn't to sure about making this. So glad I did. People keep asking me to bring it at functions. It was fast easy and cheap to make!

This was a hit at the super bowl party. I beg to differ with reviewers, this tasted very much like the choco covered eclairs I buy in the freezer section. The graham crackers I bought were store brand, not very sweet and tasted like cardboard to me. But I had to use them since I bought them especially for this. Used the cool whip and instant vanilla pudding as called for. Followed other reviewers and brought 1 cup of heavy cream to boil and poured over a full 12 oz. bag of semi-sweet Ghiradelli chips and whisked in 1 tsp of Rodelle vanilla. Poured over and smoothed out and put in the fridge for 24 hours. AMAZING!!!!

My only problem with this recipe is it's name. I tastes exactly as you imagine it would when you read the ingredients: pudding on graham crackers with fake icing on top. But that is nothing like an eclair. If you need something super easy and quick it'll be fine. If you're looking for eclairs - stay away or make the real thing.

Easy and fun to make, I recruited my boyfriend to lay out the graham crackers = group cooking! Very tasty!

This dessert is so good.. must make it the day before and let sit in fridge..

Yum! This was really good and sooooo easy! I will definitely make this again especially if I need something good in a hurry!

I made two of these for work. The first I followed the recipe exactly, and the other I followed another reviewrs suggention and used Cheesecake pudding and chocolate grahms. The first was Wonderful and was gone rather quickly! The second was dubed the "Moon Pie" cake and became a vanishing act in its own right! There are many possibilities with this! Thank you so much for posting it!

Super simple but so delicious! My mouth waters just thinking about it...

This is my brothers' favorite cake - they always requested it for their birthdays. I made it for a team of teenage boys and used french vanilla pudding instead of plain vanilla. They loved it. My mom sometimes uses butterscotch pudding.

i've never made anything that people loved as much as they did this! and so nice to be able to make it ahead of time! i made only one variation from cathy's recipe - instead of using 2 boxes of vanilla pudding, i used 1 box of vanilla and 1 box of cheesecake flavored pudding - it was the perfect touch! the icing was just plain ol' chocolate (i had wanted something more "fancy" but there was no other choice in the store!) and it was JUST like the icing on an eclair in both taste and consistency (microwaved 25 secs and poured, as many others suggested). SO FABULOUS!!!! will make again & again. thanks, cathy!

Amazingly easy, inexpensive and delicious! I am not a big fan of reviews that reinvent recipes but I would like to suggest a few things. Using french vanilla cool whip made the filling even more vanilla custard like. Also, we heated the chocolate frosting slightly in the microwave and only used half a can, but that's personal preference. My 15 year old made this, with a little help but her cooking skill is NOVICE, for Christmas, with rave reviews from everyone.

This was a huge hit! I too used French Vanilla pudding, I made the bottom layer of graham crackers chocolate ones, and I melted the frosting in the microwave and just poured on top. Ridiculously easy and soooooo delicious! I think next time I'm going to leave out the frosting. It won't look as good, but the frosting made it a little too sweet for me. It would be AMAZING and way less unhealthy if I left it out :)

Wow, made this with all low or non-fat ingredients and it was delicious. Instead of the frosting I used the fat free chocolate pudding for the topping. I've made this with sliced bananas added to the vanilla layer and that's also good.

Oh, my! So easy, such a nice presentation. Followed the recomendation to melt the frosting in microwave and this is the way to go. I want to try it it with chocolate pudding. Definately a keeper. Thanks Cathy!

My family loved this cake. I couldn't eat it because I am diabetic however, I think next time I will try it with sugar free cool whip, pudding and frosting. The graham crackers don't have much sugar. Definitely easy and you can keep the ingredients on hand.

This is the type of dessert that is perfect if you are very limited on time or simply not up to a challenge. It is very good and extremely easy to make. I used a package of prepared chocolate frosting and almost went ahead and made the Satiny Chocolate Glaze from this site or another topping. I now wish I had. It was ok but there was no wow factor. Just a simple but good dessert.

try microwaving your frosting until it becomes liquid. . Don't over heat it, just enough so you can pour it. Then you can simply pour it over the top, and when it cools, it will have smooth finish, just like a real eclair.

My mom made this when I was a kid. I have made it but I couldn't remember exactly how. I am so glad I found it here. My grandson and I made it today! We love it! Good summertime dessert too! Also, I microwaved the frosting for a minute (old microwave) and it easily pours on. Yummy!

Frosting tip, blend nutella, cool whip and caramel syrup ......... begin in a bowl of course and make in small amounts, adjusting the ingredients to your taste preference. Before refrigerating, top the cake with half of the frosting mixture, saving the remaining frosting in the cool whip container to top the cake before serving. That way you have no worries of the saran or foil affecting the frosting appearance.

I made this for a 4th of July BBQ and everyone loved it. It was very simple of make. I used two large boxes of pudding and one large container of cool whip and it was plenty for the large crowd.

I made this for twenty-2 people tonight and everybody raved. I did everything exactly as the recipe said and it was Great!!!!

I have made this about 5 times now and every time is a different flavor combination: oreo pudding with dark chocolate frosting, chocolate chip vanilla pudding with coconut pecan frosting, caramel chip chocolate pudding with birthday cake frosting, etc.. The possibilities are endless and it is always so tasty and easy! I recommend refrigerating for 2 hours before eating.

This was great....I followed the recipe exactly, except topped it with a glaze made from Nutella. I fed it to a group of adults, teens and children and everyone loved it!

This was a big hit with my friends. I wouldn't say it taste exactly like an Eclair, but it was still awesome.....and so easy to make. FYI: I used sugar free pudding, lite whipped topping, and cinnamon grahman crackers. I also melted chocolate chips and poured it on top, rather then using canned icing. I think it is the perfect desert for a summer time BBQ, because it is chilled and super easy.

This recipe was very good. I substituted lady fingers for the graham crackers because I don't like graham crackers. I also added a little whipped cream cheese to cut down on the sweetness. It was AWESOME. Now I keep the ingredients for the filling on hand just in case!

LOOOOVE this! When my husband was little, his mom made him this instead of a birthday cake, as it is his favorite. I made this for Thanksgiving and it has replaced a cake that my Grandma has made since I can remember as the favorite dessert! This is so easy and inexpensive to make! It is best to make the night before and allow it to marry in the fridge overnight. Also, I use the "Easy Chocolate Bundt Cake Glaze" from this site instead of store bought icing. Sinfully good!

I've made this many times, but found that it tastes better using French Vanilla pudding - seriously, it really does make it taste that much better!

VERY tasty, as written! A keeper for sure! [Maybe my math is bad but I just couldn't figure how to cut 14 portions from a 13x9x2" pan. The best I could do was 12 servings]. Using the basic recipe I also make my own variation, which my family enjoys. I use butterscotch pudding mix, and add Butter Brickle Bits, when combining with the whipped topping. Everything else is the same as the original recipe.

I made this twice. The first time I bought vanilla cook and serve pudding thinking it was instant. Then after waiting 24 hours and cutting into it, the cake was liquified. The next day I remade it using a layer of cheesecake instant pudding on the bottom and a layer of banana cream instant pudding on the top. Yummy! My husband thought it tasted like a donut. So, if your pudding comes out liquified, you pulled a Michelle and used the wrong pudding mix! :P

I thought it was good, but not amazing like so many others. My hubby was not impressed either.

I gave this a 5 even though I changed it a bit. I followed as written except I added an 8 ounce brick of softened whipped cream cheese to the pudding mixture before I folded in the whipped topping. I also used a tub of dark chocolate frosting which I microwaved for about 30 seconds and poured over the top layer of crackers. Refrigerated overnight, and my family loved it the next day! Thanks for sharing!!!

A dessert that my husband loves, but was a little disappointed in the store bought chocolate frosting. Below the frosting was delicious and was even better the second day. I will make this again, only next time make a homemade chocolate icing for the topping.

This is so easy and delicious. My 3 year-old enjoyed stirring the pudding mixture and helping arrange the graham crackers. I used low-fat graham crackers, fat free vanilla pudding mix, and fat free cool whip. Still great! Now I'm waiting for Betty Crocker to make a fat free frosting!?

I was looking for a recipe that would be similar to Portillo's eclair cake and this one came VERY close! I used sugar free Jell-o and cool whip and it still had a great flavor! It was very hard NOT to eat the entire pan in one sitting!!!

Very quick and easy. Everyone loved it! Great dessert with little effort.

An easier way to ice the "cake" is to put the container of chocolate fudge icing in the microwave for 1 minute, then pour over the top. It will harden just like icing on a bakery eclair in the refrigerator.

Everyone loves this. Had at many get togethers. But don't use cinnamon graham crackers like i did. Gave it a funny taste, was good however. But I know it's better without the cinnamon.

This should come with an addiction warning! So good.

I was pleasantly surprised. I thought "how good can it be since it is so easy to make" but it was very, very good! Took it to a gathering and it flew out of the dish. One person even wanted to lick the remains! Definitely a keeper. I microwaved the store bought icing and it tasted great! I might go make some more right now........

One of my favorite recipes from my childhood! My 5 year old niece and I like to make this treat together.

Awesome, I followed the reviews and melted the frosting in the microwave, 30 sec stir then 15 sec stir and pour over. I also only had an 9X11 pan which it filled to the rim perfectly. I had my husband grab the pudding while shopping and he grabbed a vanilla and a cheesecake which ended up tasting great. Everybody at the party asked for the recipe. I made this today 1/13/11 and used a 9X13 pan, I think it looks better in the small pan.

Many people asked me for this recipe, because they loved it. They didn't even realize that there were graham crackers used. It is so easy to make! The only change that I made was to heat the frosting in the microwave until I could easily pour it over the cake. Delish!

The ingredients are simple, but this comes out tasting like something completely different and wonderful - it really does taste like an eclair! Very easy and very, very good!

This has been a family favorite for years. *** Here's a tip: remove foil from frosting can and microwave on high for 30 seconds, then just pour frosting over cake & refridgerate ***

This is my recipe and I love it! I'll spruce it up at an adult party with some Baliey's. Sinnfully deliecion and SIMPLE!

Made this last night.....quick and easy and very tasty. Microwaving the frosting works great...just don't overheat.

I like this recipe for several reasons. Not only is it the easiest thing in the world to make, it's one dessert that appeals to both adults and kids (there aren't too many of those!) I use the French vanilla pudding and add a little extra vanilla. Also, if you microwave the icing (as suggested by some of the reviewers), not only is it easier to spread but you can just get a thin "glaze" on top instead of a thick coating (which is what you want in an "eclair.") Haven't met anyone yet who doesn't love it!!

Using Keebler Club Crackers instead of graham crackers give the cake layers like a real Eclair.

So easy, so awesome!

Have been making this for a couple years now - always a treat and surprisingly good for so few ingredients and no-baking. It definitely has to sit though or else the graham crackers are too crunchy which makes it hard to cut into and serve and it ruins the "eclair effect" of it being soft and gooey!

Very good & SO easy. My kind of dessert! I used 1 package vanilla & 1 package french vanilla with chocolate fudge frosting. Everybody enjoyed this dessert. Thanks for sharing!

So good! I use this recipe for the frosting instead of canned: 4 T butter, ½ C water, 6 T cocoa, 1 t vanilla, 2 C powdered sugar. Melt butter in water. Remove from heat. Add vanilla, cocoa and powdered sugar. Spread on top of crackers.

This is now my son's "famous" recipe (thanks, Cathy!) he's 12 and whips it up himself for many get -togethers. Sometimes he switches up the pudding flavors (banana and cheesecake are his favorites) but in general, this recipe comes together quickly and easily and never fails to find a captive audience!

I've made this several times. Always a hit. We like it better when it sets up overnight, as opposed to only 4 hours. I find it easier to ice the graham crackers individually just holding them in my hand (I use about 1/2 the container), then lay them down on the pudding and use the remaining icing to pull it all together and smooth it out. Yummy!!!

I made this for my mother's birthday, and it was a hit! Delicious! I also used one package regular vanilla, and one french (that's all they had left at the store!), and it turned out great. I also dipped the graham crackers in milk first, as someone suggested. Oh, I did use a recipe for the chocolate, which ended up going with the rest of it GREAT. 2 cups powdered sugar 3/4 cup unsweetened cocoa powder 1/3 cup milk 1/4 cup butter, melted 1 teaspoon vanilla extract