This dessert is sinfully rich and delicious, yet light and fluffy! Eclair Cake came to me about 30 years ago via my sister, Lauri. She’s always picking up amazing recipes from one friend, co-worker, stranger or another. 😃 She has the amazing ability to strike up a conversation with just about anyone, anywhere. I’m kind of like that, too. Guess we both get that trait from our parents. Neither one of them ever met a stranger, either.
Back in the old days, we used to use Nestle Choco Bake for this recipe. When we moved to Gainesville, Florida, I couldn’t find it in any of the stores so I tried to make this once with a can of chocolate frosting. Everyone was disappointed so I didn’t make it again. All the guys love my Aunt Beth’s truly Decadent Dirt Pudding so there was no need to figure out what to do about the eclair cake.
Eclair Cake with Homemade Icing
Fast forward 15 years, Zac said he missed Eclair Cake with homemade icing. So I went to the Nestle website and looked for Choco Bake. It wasn’t there! And then I read a gajillion reviews on Amazon about how Nestle discontinued it. Whaaaaaa! 😭
However, there was nothing magical in Choco Bake. It was just cocoa and oil. It was super simple to figure out the ratio, but I replaced the oil with butter. ‘Cause butter. 😁
- 2 small boxes French vanilla pudding, instant
- 3 1/2 cups milk, 2% or whole
- 1 12 oz frozen whipped topping, thawed
- 1 box graham crackers
- 2 cups powdered sugar
- 1/2 cup unsweetened cocoa
- 1/2 stick butter, softened
- 1/3 cup milk
- 1 tbsp light corn syrup
- 1 tsp vanilla extract
In a large bowl, beat the pudding and milk with a wire whisk or electric mixer for a few minutes. Refrigerate for 20 minutes or more until pudding is set.
Stir in thawed whipped topping.
In a 9×13 pan, line the bottom with whole, unbroken, graham crackers. Carefully break pieces to make them fit in any openings.
Spread half the pudding mixture over the top of the graham crackers.
Carefully arrange another layer of graham crackers on top of the pudding layer. Use broken pieces from the first layer to fill in any openings.
Spread remaining pudding mixture over the second layer of crackers.
Top with remaining package of crackers. Try to keep the layer even and smooth for a level surface for icing.
In a medium bowl, whisk together all of the icing ingredient until all the powdered sugar lumps are dissolved.
Pour evenly over the top of the graham crackers and carefully spread to the very edges with an offset spatula or the back of a spoon.
Cover and refrigerate for at least 24 hours to soften the graham cracker layers.
In conclusion, if one of your necessary ingredients for a favorite recipe is discontinued, do a little research and figure out how to recreate it. If you need help, just shout out on facebook @CulinaryCraftiness or on the About Melissa page here. I’m sure we can figure it out. 😊
Happy eating, y’all!