The Best Eclair Cake Recipes

CHOCOLATE ECLAIR CAKE

Steps:

• In a large bowl, whisk together the pudding and the milk.
• Stir in the Cool Whip.
• Line the bottom of a 9x13 baking pan with 7 graham crackers.
• Pour half of the pudding mix over the graham crackers.
• Add another layer of graham crackers on top of the pudding.
• Pour the rest of the pudding mix over the crackers.
• Add one last layer of graham crackers on top.
• Remove the foil cover off the frosting container. Heat for 30 seconds in the microwave. Use a knife to mix the frosting. This is to soften the frosting so it is easier to spread. You don't want it hot and totally melted, just softened so you can easily spread it.
• Spread the frosting over the graham crackers carefully.
• Refrigerate for at least 8 hours or overnight.

ECLAIR CAKE

Steps:

• Stir pudding mix, whipped topping, and milk together in a medium bowl until well blended.
• Arrange a single layer of graham cracker squares in the bottom of a 13x9 inch baking pan. Evenly spread half of the pudding mixture over the crackers. Top with another layer of crackers and the remaining pudding mixture. Top with a final layer of graham crackers.
• Spread the frosting over the whole cake up to the edges of the pan. Cover, and chill at least 4 hours before serving.

THE BEST ECLAIR CAKE!

Steps:

• Preheat oven to 450°. Combine water and butter and bring to a boil. Add cup of flour to the boiling water at one time. Mix the butter, water and flour together. Be sure to scrape the sides and bottom of the pan until flour forms into a ball. Remove from heat and place the ball into a mixing bowl, then add eggs one at a time, beating well after each egg while scraping sides to blend well. Once all the eggs have been added the mixture will be a pasty consistency. Pour batter into a 9 x 13 greased dish. Spread batter even on bottom of pan. Bake in 450° preheated oven for 15 minutes, then drop temperature to 350° and continue baking for an additional 15 minutes. Cool completely!
• Place 8oz of creamed cheese into bowl. Mix until a soft consistency (not lumpy). Pour contents of Jello pudding in with the cream cheese. Then slowly add 4 cups of cold milk. The pudding will start to thicken. You want a thicker consistency then regular pudding. If it's too thick just add a little more milk. Once filling is complete spread into eclair shell and cover pudding with cool whip.
• The rest is up to you. My favorite is to add fresh strawberries and blueberries to the top. It would be great with any fresh fruit or a drizzle of chocolate or caramel. Enjoy!

CHOCOLATE ECLAIR CAKE

Steps:

• Line the bottom of a 9x13 inch baking pan with graham crackers. In a large bowl, combine the milk and vanilla pudding according to directions on box. Fold in the whipped topping. Spread a layer of the pudding mixture over the graham crackers. Alternate the graham cracker and pudding layers up to the top of the pan. Cook the container of prepared frosting, uncovered in the microwave for 1 minute on half power. Pour over the top of the cake. Refrigerate for at least 12 hours before serving.