Éclair Cake

When I was in high school I decided to learn to speak French. I signed up for French class and I proceeded to learn how to say, well, not a lot. I can easily say “I don’t know” and “Where’s the beef?” Other than that, I don’t know much French. That probably has something to do with how often I skipped class in favor of a long lunch break.

Even back then, food was important to me. Even cafeteria food. Our school had the best chicken sandwiches, baked potatoes, and salad bar around. Seriously. I sometimes dream about those chicken sandwiches.

Anyway, French class wasn’t high on my list of priorities, except for the one or two times a year when we had a food day. Each student had to bring in enough food for the rest of the class and the food had to be, you guessed it, French food. And, no, our teacher wouldn’t allow us to bring in French fries from McDonald’s. I asked.

Each food day, I made this same dessert. It’s sort of an éclair, which is totally French, only this éclair is decidedly not French at all. It’s still tasty as all get out, though, and I still make it every now and again and pretend that I’m wandering around Paris asking people where’s the beef.

Before I share the recipe, I should go ahead and apologize. Last week I told you all how I do my best not to purchase a bunch of processed, boxed foods and this week I’m sharing a recipe where not one thing is made from scratch. Whoops!

You could, if you were really ambitious, make the graham crackers, whip cream, vanilla pudding, and chocolate frosting from scratch. I don’t, though. I just use store bought and totally lose my own grocery game for the week!

The pudding does magical things to the graham crackers and this turns out perfectly sweet and decadent without being overly rich.

Éclair Cake

  • 1 package Graham Crackers
  • 2 packages (3.4 oz) instant French Vanilla pudding
  • 8 ounces Cool Whip (thawed)
  • 3 cups milk
  • 16 ounces chocolate frosting

In a large bowl, mix together the pudding mix, Cool Whip, and milk. Beat well.

Arrange graham crackers in a single layer on the bottom of a 9×13 baking dish. Pour half of the pudding mixture over the graham crackers. Add another layer of graham crackers and pour remaining pudding on top. Add the final layer of graham crackers and spread with chocolate frosting. You may need to soften the frosting up a bit in the microwave to help it spread easily.

Refrigerate for at least four hours before serving.