Graham Cracker Eclair Cake Recipes

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.

ECLAIR CAKE

Steps:

• Butter the bottom of a 13x9x2-inch pan. Line the whole pan with graham crackers.
• In bowl of an electric mixer, mix pudding with 3 1/2 cups milk; beat at medium speed for 2 minutes. Fold in whipped topping.
• Pour half the pudding mixture over graham crackers. Place another layer of whole graham crackers on top of pudding layer. Pour over remaining half of pudding mixture and cover with another layer of graham crackers.
• Cover cake with frosting and refrigerate for 24 hours.
• Blend together sugar and cocoa. Add butter and 1/3 cup milk, mixing well. Add corn syrup and vanilla. Stir until creamy.

GRAHAM CRACKER ECLAIR "CAKE"

Steps:

• Arrange 10 graham squares, overlapping slightly, in an 8 inch square baking pan.
• In a large bowl, pour milk and then add dry pudding mix and beat with wire whisk for 2 minutes or until well blended. Let stand 5 minutes or until thickened.
• Gently stir in whipped topping into pudding mix until well blended.
• Spread half of the pudding mixture onto the graham squares in the pan.
• Top with another 10 graham squares and then remaining pudding mixture.
• Top with the remaining 10 graham squares.
• Refrigerate for a minimum of 3 hours.
• Spread with chocolate frosting just before serving.

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.

ECLAIR CAKE

Steps:

• In a medium bowl, thoroughly blend the pudding mix and milk.
• Fold in cool whip.
• 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 entire cake up to the edges of the pan.
• Cover, and chill at least 4 hours before serving.

GRAHAM CRACKER ÉCLAIR 'CAKE'

Steps:

• 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.