Eclair Cake

  • Author: Jenna
  • Prep Time: 25min
  • Total Time: 4 hrs 25 min
  • Yield: 12 1x


  • 2 3.5 oz packages of instant vanilla pudding mix 
  • 1 8oz container frozen whipped topping, fat-free 
  • 3 cups of milk 
  • 1 16 oz package graham cracker squares 


  • 6 tablespoons of butter, melted
  • 6 tablespoons of milk 
  • 6 tablespoons of cocoa 
  • 2 cups powdered sugar


  1. Stir pudding mix, whipped topping, and milk together in a medium bowl until well blended.
  2. Arrange a single layer of graham cracker squares in the bottom of a 8x8 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.
  3. For Frosting: Microwave butter and milk just enough so that they are melted together. You do not need to boil it. Add cocoa and powdered sugar and blend together. This will be a runnier frosting/glaze. Pour over top of graham crackers and smooth out nicely.
  4. Spread the frosting over the whole cake up to the edges of the pan. Cover, and chill at least 4 hours before serving.
  5. Cut into 12 equal portions, serving size 1 slice 

  • Category: Easy
  • Method: No Bake
  • Cuisine: American


  • Serving Size: 1
  • Calories: 412
  • Sugar: 42g
  • Fat: 14g
  • Saturated Fat: 7g
  • Carbohydrates: 63g
  • Fiber: 1g
  • Protein: 6g

Keywords: eclair cake