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Paula Deen

Eclair Cake

Recipe courtesy Paula Deen

Show: Paula's Home CookingEpisode: Sweet Endings

  • Prep Time

    10 min

  • Level

    Easy

  • Yield

    20 to 24 servings

Close

Times:

Prep
10 min
Inactive Prep
24 hr 0 min
Cook
--
Total:
24 hr 10 min
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Ingredients

Cake:

  • 1 (1-pound) box graham crackers
  • 2 (3 1/4-ounce) boxes instant French vanilla pudding
  • 3 1/2 cups milk
  • 1 (8-ounce) container frozen whipped topping, thawed
  • Frosting
  • 1 1/2 cups confectioners' sugar
  • 1/2 cup cocoa
  • 3 tablespoons butter, softened
  • 1/3 cup milk
  • 2 teaspoons light corn syrup
  • 2 teaspoons pure vanilla extract

Directions

Butter the bottom of a 13 by 9 by 2-inch pan. Line with whole graham crackers. In bowl of an electric mixer, mix pudding with milk; beat at medium speed for 2 minutes. Fold in whipped topping. Pour half the pudding mixture over graham crackers. Place another layer of whole graham crackers on top of pudding layer. Pour over remaining half of pudding mixture and cover with another layer of graham crackers.

For frosting, blend together sugar and cocoa. Add butter and milk, mixing well. Add corn syrup and vanilla. Stir until creamy. Cover cake with frosting and refrigerate for 24 hours.

Eclair Cake
Rated: 5 stars out of 5289 Reviews
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