- 2
Ingredients
- 2 (3.4 oz) packages Vanilla Instant Pudding mix dry
- 3 1/2 cups whole milk
- 12 oz. cool whip
- 2 (14.4) oz packages graham crackers
- FROSTING -
- 3 Tbsp. butter
- 3 Tbsp. milk
- 3 Tbsp. cocoa
- 1/2 cup powdered sugar
Preparation
Step 1
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Oh my goodness…. I have an OBSESSION with this Eclair cake. It is absolutely DIVINE! And guess what?!..it is SO simple to make! It does need to
Vanilla Instant Pudding mix
Blend milk and vanilla pudding packets for about 2 minutes. Fold in Cool Whip.
Poor half of pudding/cool whip mixture on top and level.
Put the second half of pudding/cool whip mixture on top and level.
FOR THE FROSTING: Microwave butter and milk just enough so that they are melted together. You do not need to boil it. Add cocoa and powdered sugar and blend together. This will be a runnier frosting/glaze. Pour over top of graham crackers and smooth out nicely.(**I usually double the frosting recipe)
Digestive biscuits or wheatmeal biscuits work as a good substitute
Digestive biscuits or wheatmeal biscuits work as a good substitute
Well, I am totally blaming you for my new evening addiction. We made this for Easter dessert and I have been sneaking a piece each night after dinner ever since! It is so good! I should have taken your advice and doubled the chocolate topping. I think it would be even more yummy with a thicker topping.
I love making this but I use french vanilla pudding as said before plus a cup of powdered sugar I think it makes it soo much better
From what I gather, you can substitute graham biscuits with Arnott’s Granita or Shredded Wheatmeal. The Cool Whip is a name brand for a whipped cream like item that really isn’t made from cream at all. So I gather you could substitute with whipping cream + gelatin
You can use Arnotts Lattice biscuits, I find that they taste better than Granita or Wheatmeal
Whipping cream and sugar for cool whip and digestive biscuits or wheatmeal biscuits.
I made this in a 13×9 pan and it’s sitting in the fridge. I just wanted to say I followed the recipe to a T except using French Vanilla pudding and I must say the Cool Whip/Pudding mixture seemed to be waaaay too much. The picture shows a nicely proportioned cake. I used the cool whip mixture as directed and my cake is all the way to the top of the 13x9x2 pan. I don’t get it. AND I didn’t even use all the mixture! I think next time I’ll either use a cup or so less mixture or maybe even use a 15×10 pan. I have a feeling I’ll be wiping a whole lot of mixture off these pieces when I go to eat them. I love the way the cake is proportioned in the picture though. Mine didn’t turn out so nice and flat. This shows to be about an inch high; mine is 2+ inches like I said.
I would love to use a graham cracker alternative, like something light and flakey. Any suggestions? Of course with something lighter, the cool whip mixture will be too heavy so there’d have to be a little lighter alternative to that as well. Maybe something like a whipped cream filling. But then we’re talking a whole different recipe at this point, aren’t we? Lol!
You can substitute whipped cream or some other whipped dessert topping for the cool whip. Any type of basic plain crisp cookie such as vanilla wafers work well in place of the graham crackers
WOW this looks absolutely amazing. A version for Australian bakers would be fantastic.. Graham Crackers, Cool Whip and Instant pudding mixes are something we cannot readily get here. Or if we can, certainly not where I live in rural Victoria.
Hi Teena! I wish I could be more help, but I currently do not know any substitutes that work from experience. Maybe someone who makes this can help or comment when they find out compatible ingredients. You could try googling it too, maybe there will be some good alternative. Again, I am so sorry I can’t be much help on substitutes. If you find some, keep me posted!
Tried this recipe but it the pudding mix did not set.
I am sorry this happened. Did it sit in the fridge long enough? Did you use instant pudding mix? Also, the pudding never completely sets to a hard consistency, it just firms up a bit to hold shape. I am sorry it was not able to cut nicely. Hopefully it works better for you next time.
Hi, as I said previously in another comment if you are in UK or Australia you could try Angel Delight instead of Cool Whip (available most places that sell imported foods in Oz) & Arnotts Granita or Lattice biscuits instead of Graham Crackers.
2.Heat gelatin mixture over low heat until gelatin is dissolved, then remove from heat. Let it cool.
3. Beat cream in a well-chilled bowl.
4.Slowly add the icing sugar and vanilla to the whipped cream and whip until slightly stiff.
5.Add melted and cooled gelatin to the whipping cream Continue whipping until cream holds its shape.
Use French vanilla pudding with 3 cups milk and the cool whip. Also, use chocolate graham crackers. Make a ganache with bittersweet chocolate and pour over top. Absolutely fabulous!
i have made this without powdered sugar and you don’t miss it. I also use the cinnamon graham crackers and it gives it better flavor to any kind of pudding. I have used chocolate and vanilla with the cinnamon. Just a FYI. Your picture makes me want some but i would have to go to the store for the cool whip and crackers.
Are we not going to cook the mixture of milk and instant pudding in this recipe? Is it ok to do that?
you don’t cook instant pudding mixes :)
For the chocolate topping, you can get the Smuckers hard she’ll chocolate….Shake well, put in microwave (with top off) for few seconds, pour over pudding mixture. Can’t remember if it takes two bottles….very good, everyone always wants recipe.
can i double boil the butter and milk instead of microwave?
im in Australia and i dont know what these graham crackers are ,. Can you explain or give me an alternative please. This looks like a very delish recipe and i want to make it. Thanks.
I am sorry yours never firmed up. Did you whisk the pudding and milk until the pudding formed? Did you use instant pudding?
This recipe was very disappointing. There must be some mistake in the frosting, was like water, so before pouring over cake i added 1 full cup of icing sugar to mixture. Was still way too runny, so added yet another 1/2 cup. against my better judgement poured it over cake and let it stand overnight. made no difference. cut it for dessert, after 1st piece was removed the frosting ran everywhere…what a mess. If i chose to make again i will find my own frosting recipe.
I am sorry you had trouble with this recipe. I just add more powdered sugar as necessary to get a thicker frosting consistency. It is supposed to be on the runnier side, but it does set up in the fridge.
What’s cool whip ??? I nave never heard of it here in Australia. What do we use in place of it. Sour cream or creme fresh , or just fresh whipping cream !!
This is an oldie but a goodie…. I want to let you in on a secret….. My Mother used to use Lemon Pudding in hers and if there were two on the table at the get together… hers was GONE and everyone would ask her what she did different to makes hers so much better :)…. I love it too. Mom is gone now so all those wonderful recipes are up to me now. Food bonds us together no doubt. Just give the lemon a try and let me know what you think I bet you will love it :)
im addicted to sugar and chocolate .cant wait to try this,tomorow im fixing.
Ok all you Aussies (& Brits) who don’t know what to substitute for Cool Whip. You can either take the easy option & use ordinary whipping cream with enough icing sugar to taste (make sure it is thick enough though) or follow this recipe. Poly-Whipped Topping (homemade cold-whip)
3 Tbsp. boiling water
Directions
Refrigeratea small mixing bowl. Soften gelatin with 2 tsp. cool water, then add in boiling water, stirring till gelatin is completely dissolved. Cold till tepid.
Place ice water and nonfat dry lowfat milk in the chilled bowl. Beat at high speed till mix forms stiff peaks.
Add in sugar, still beating, then oil and gelatin.
Place in freezer about 15 min then transfer to refrigerator till ready for use.
Stir before using to retain creamy texture.
Makes 2 c..
Try it with French vanilla pudding mix. It tastes like a Boston cream pie. :)
I make lollie cake in the US with Graham crackers. not quite as good as Malt Biscuits but it works.
I have been making this for a very long time. To make it lower fat use fat free French vanilla pudding, fat free cool whip, and reduced fat Graham crackers.
my mom uses skim milk :) I have never tried it with lactose free though. The whole just makes it a bit creamier
I make this the “cheater” way
I use this recipe but for some reason thought it had sour cream in it. I think it added a nice tang to the pudding.
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