My version of Cool Whip’s Eclair Cake (psst- it tastes better!)


Growing up, Cool Whip’s Eclair Cake was my absolute favorite dessert. For someone who isn’t that big on “sweets” (except for dark chocolate, if you have some, feel free to send it on ova!) this is a big deal. Instead of birthday cakes, I typically asked for an eclair cake. It’s delicious- but I have a couple of simple tricks to make it taste even better, and easier to make. However, my version came out a little bit messier than Cool Whip’s featured photo (um, hello preeety!)- but I guarantee you’re going to want to make my modifications! It’s all about the taste, am I right?

Here are the ingredients for MY version:

1 box Honey Maid Honey Graham crackers
1 pkg (it’s a 4 person serving size) JELL-O French Vanilla Flavor Instant Pudding
1-3/4 cups cold milk
1 tub (8 oz.) COOL WHIP Whipped Topping original, COMPLETELY thawed

1/2 can of Betty Crocker Chocolate Frosting

Layer graham crackers in the bottom of an ungreased 9×13 pan.You will have to break some to get complete coverage. Think of this as putting all of those puzzle making skills to work!

Whisk the milk and package of french vanilla pudding on high for 2 minutes. Gently fold in Cool Whip. Using half of the mixture, evenly spread on top of grahams. Add another layer of grahams, then top with remaining pudding/Cool Whip mixture. Top with one more layer of grahams. Melt the Betty Crocker chocolate frosting in a microwave-safe bowl for 20-25 seconds (should be just runny). Pour the frosting over the graham crackers, using the back of a spoon to smooth it out. Top should be completely covered in chocolate frosting. Refrigerate for at least 5 hours before serving.Refrigerate any leftovers.

The graham crackers will become this ooey-gooey deliciousness that reminds me of eating an eclair, and the French Vanilla pudding adds a richness that you just wouldn’t get from plain vanilla pudding. The recipe originally called for Baker’s Chocolate frosting, but hey, ‘aint nobody got time for that!


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