Paula Deen Eclair Cake

Paula Deen eclair cake takes 15 minutes and graham crackers, french vanilla pudding and whipped topping to make a creamy no-bake chocolate dessert. This easy potluck dessert fits church suppers, summer cookouts and holiday tables, so it suits any Southern comfort food spread.

Let the cake chill for the full 24 hours, because that is when the graham crackers soak up the pudding and turn soft like pastry. Cut into it early and you get crunchy crackers with loose pudding instead of clean, creamy slices.

Paula builds this with plain whole graham crackers and instant pudding, so there is no oven, no pastry dough and no cooking at all. Since the chocolate frosting goes over the top layer of crackers, a thin pour that you spread gently keeps it from tearing the soft crackers underneath.

Paula Deen Eclair Cake

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Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

12

servings

Prep time

15

minutes

Cooking timeminutes

Calories

320

kcal

Layers of graham crackers and vanilla pudding soften overnight into a tender, cake-like dessert under a smooth chocolate frosting. Every slice cuts clean once it has chilled the full day.

Ingredients

• Eclair Cake:
  

• 1 (1-lb) box graham crackers
  

• 2 (3.25-oz) boxes instant french vanilla pudding
  

• 3 1/2 cups milk
  

• 1 (8-oz) container frozen whipped topping thawed
  

• Frosting:
  

• 1 1/2 cups Confectioners' sugar
  

• 1/2 cup unsweetened cocoa
  

• 3 tablespoons Butter, softened
  

• 1/3 cup milk
  

• 2 teaspoons light corn syrup
  

• 2 teaspoons pure vanilla extract
  

Directions

• Prep the pan: Butter the bottom of a 13x9x2-inch pan, then line the whole pan with a layer of graham crackers. Break a few to fill any gaps so the bottom is fully covered.
• Mix the pudding: Combine the 2 boxes of instant french vanilla pudding with 3 1/2 cups milk in a mixer bowl and beat at medium speed for 2 minutes. Then fold in the thawed whipped topping until the mixture looks smooth.
• Layer the cake: Pour half the pudding mixture over the graham crackers, then add another layer of whole crackers on top. Pour the remaining pudding over that and finish with a third layer of crackers.
• Make the frosting: Blend 1 1/2 cups confectioners' sugar with 1/2 cup cocoa, then add 3 tablespoons softened butter and 1/3 cup milk, mixing well. Stir in 2 teaspoons light corn syrup and 2 teaspoons vanilla until it turns creamy.
• Frost and chill: Spread the frosting over the top layer of graham crackers. Cover the cake and refrigerate for 24 hours before slicing.

Tools for this recipe

• Pyrex 9x13 glass baking dish, KitchenAid 5-speed hand mixer, OXO silicone spatula set, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make eclair cake the day before serving?

You actually have to, since the recipe needs a full 24 hours in the fridge. That rest is what softens the graham crackers into a cake-like texture, so plan to assemble it a day ahead.

How long does eclair cake keep in the fridge?

Keep it covered in the fridge and it holds well for a few days, though the crackers keep softening the longer it sits. I would not freeze it, because thawed pudding can turn watery.

Can I use vanilla pudding instead of french vanilla?

Yes, regular instant vanilla pudding works the same way with the same amounts. French vanilla just gives a slightly richer, more custardy flavor, which is why the recipe calls for it.

Why are my graham crackers still hard?

That almost always means the cake did not chill long enough. The crackers need the full 24 hours to absorb moisture from the pudding, so give it more time before you cut it.

Can I use homemade whipped cream instead of frozen whipped topping?

You can, but it will be softer and may not hold its shape as firmly between the layers. Frozen whipped topping stabilizes the pudding, so stick with it if you want clean slices.