Eclair Pudding Cake - Kraft Recipes Top
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Eclair Pudding Cake

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Make It

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  • Combine 3 1/2 cups skim milk and 2 pkgs. vanilla instant pudding, stir until thick then add the container of Cool whip and allow to thicken a few minutes.
  • In 13X9 cake pan spray bottom and sides with nonstick cooking spray. Lay one layer of whole graham crackers in bottom of pan. Spoon half of vanilla pudding mixture on top of crackers, place another layer of whole crackers and add remaining vanilla pudding mixture top with another layer of crackers. Place in refrigerator.
  • Now combine the chocolate pudding and 1 1/2 cups skim milk, stir until thick, spoon over top layer of graham crackers and refrigerate until set, approx. 1 hour.

Special Equipment Needed


Cut into 3 rows across 9 inch width and 5 rows on 13 inch length and serve on dessert dishes. Great dessert after a heavy meal or on a warm summer’s night. It can also be made with whole milk and regular Cool Whip but I use the other because we are on low fat diets.

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