Creamy custard between layers of soft grahams and covered with chocolate, this “cake” is very reminiscent of the French eclair pastry. The name eclair comes from the french word for lightning. Which is fitting because this dessert comes together in a flash. While you do need to wait overnight before serving, you will be in and out of the kitchen in about 10 minutes.
I found this recipe in a cookbook put out by my elementary school as a fundraiser. Everyone was asked to submit favorite recipes. So the recipes are the best of the best from the early ’90s. This eclair cake recipe was submitted by my second grade teacher, who also was my sister’s second grade teacher.
1 package graham crackers
2 small boxes French Vanilla instant pudding
1 large tub whipped topping
1 can chocolate frosting(chocolate chips of melted chocolate can be used)
3 cup milk
That is the recipe the way it was written. I always half a new recipe in case of failure. And while this recipe is delicious, I was overwhelmed by the sweetness of the frosting. I have a feeling it was the brand of frosting I used. I have been known to eat chocolate frosting out of the can so I know other frostings are less than overly sweet. I am also glad I halved this recipe because while it was devoured in about two days, it would have been way too much to try to eat more than we did.
I made the second half a week later. This time I saved a few scoops of the pudding mixture and topped the final layer of graham crackers with the reserved pudding and chocolate chips. I love the interest the chocolate chips gave to the cake. I also think that a drizzle of melted chocolate(the one with the name of a bird that rhymes with love) would be perfect on the top of this.