Eclair Cake Recipe by Paula Deen

Level: Easy

Time: 10 MINUTES

2 ratings
Loading the player...


  • 1 (1 lb) box graham crackers
  • 2 (3.25 oz) boxes instant french vanilla pudding
  • 3 1/2 cups milk, plus 1/3 cup for frosting
  • 1 (8 oz) container frozen whipped topping, thawed
  • 1 1/2 cups confectioner's sugar
  • 1/2 cup unsweetened cocoa
  • 3 tablespoons butter, softened
  • 2 teaspoons light corn syrup
  • 2 teaspoons pure vanilla extract


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.


For frosting, blend together sugar and cocoa. Add butter and 1/3 cup milk, mixing well. Add corn syrup and vanilla. Stir until creamy.


Cover cake with frosting and refrigerate for 24 hours.

Eclair Cake


Only registered users can write reviews. Please, or register

2 Reviews

Heather 9/22/2016
Best dessert eve

Best dessert ever!!!! My customers really enjoyed it!!!! Thanks Ms. Paula for another wonderful recipe!!

Heather 9/22/2016
I made this reci

I made this recipe and it was the best dessert I've ever had in all my baking years!!!

Paula Deen Club                   At the Southern Table with Paula Deen