Eclair Cake

Chef's Notes

You may need to break the graham crackers to get them to cover the bottom of your dish. That’s fine! And don’t worry — a few small gaps are okay (it doesn’t need to be perfect).
I used Jell-O Vanilla Instant pudding, but you can use French Vanilla flavor or even the Cheesecake flavor.
This eclair cake has just 250 calories per slice. However, for an even lighter, lower-calorie cake, use two small boxes of Sugar-Free Instant Vanilla Pudding mix, prepared according to package instructions; use sugar-free or lite Cool Whip; and use reduced-fat graham crackers.
For an eclair cake without graham crackers, try using saltines or Nilla wafer cookies instead!
The can of chocolate frosting is a really easy shortcut; however, if you prefer an eclair cake with chocolate ganache, you can see Martha Stewart’s recipe here.
Variations include adding banana slices to the layers, using chocolate pudding to make a double chocolate eclair cake, or adding peanut butter like this version on the Kraft website!
How long does eclair cake last in the refrigerator? This cake will keep in the refrigerator for up to 5 days!
Can you freeze eclair cake? Yes! To make the cake far in advance, wrap it tightly with foil and keep in the freezer for up to 2 months. Thaw in the refrigerator overnight.