Weather Updates

RECIPE: Eclair Cake

Updated: December 17, 2011 8:01AM


1 box graham crackers

2 small boxes instant French vanilla pudding (see Note)

3 to 3½ cups milk

1 (8- to 9-ounce) tub Cool Whip

1 can chocolate fudge ready-to- spread frosting

On bottom of 9-by-13-inch pan, layer graham crackers (do not crush crackers; instead, cut corners of whole crackers to fit into pan corners). Make pudding with milk; add Cool Whip. Place half of pudding mixture on top of graham crackers. Top pudding with second layer of graham crackers, then add rest of pudding mixture and final top layer of graham crackers. Soften frosting in microwave for 30 seconds. Pour/spread on top of graham crackers. Cover and refrigerate at least 24 hours before serving. Crackers will absorb moisture from pudding, which will then slice into pieces.

Note: French vanilla pudding is essential to rich flavor.

Carol Kurczak

Nutrition facts per serving:

123 calories, 5 g fat, 3 g saturated fat, 2 mg cholesterol, 18 g carbohydrates, 14 g sugars, 2 g protein, 97 mg sodium, 0 g fiber

© 2014 Sun-Times Media, LLC. All rights reserved. This material may not be copied or distributed without permission. For more information about reprints and permissions, visit To order a reprint of this article, click here.