Pat’s Eclair Cake




Total Time: 4 hrs, 20 mins

Prep Time: 20 mins

Chill Time: 4 hrs

Yield: 12 servings

Dish Size: 13x9 Baker




  • 2 3.5-ounce packages French vanilla instant pudding
  • 1 8-ounce container frozen whipped topping, thawed
  • 3 cups milk
  • 1 box graham crackers
  • 1 16-ounce can chocolate frosting




  1. In medium bowl beat together pudding mix, whipped topping, and milk until smooth and creamy. It will begin to thicken.
  2. In a 13x9 temp-tations® baker arrange a layer of graham crackers. Spread half of pudding mix evenly over crackers. Top with a layer of crackers and spread remaining pudding mix evenly over second layer of crackers. Top with final layer of graham crackers.
  3. Heat frosting in microwave for 15-30 seconds. Spread frosting evenly over crackers.
  4. Chill in fridge for a minimum of 4 hours or overnight.


Tara’s Tidbits®

This luscious dessert was introduced by my mom’s friend Pat. It’s easy, comes together quickly, and is a real crowd pleaser!