The Original Eclair Cake
From moxie2burn 16 years ago
- 480 minutes to make
- Serves 14
I was taught how to make this cake the original way - using no salt saltine crackers instead of graham crackers. In this dessert, the softened crackers taste - and look - like pastry - much closer to an actual eclair. Read more I find graham crackers too heavy and thick (and sweet) for this dish. Make sure you microwave the frosting before spreading it - it's SO much easier that way and you end up getting a nice smooth, shiny coating just like an eclair. See less
Ingredients
- 2 (3.5 ounce) packages instant French vanilla pudding mix shopping list
- 3 cups whole milk shopping list
- 1 teaspoon real vanilla extract shopping list
- 1 (8 ounce) container frozen whipped topping, thawed shopping list
- 1 (16 ounce) box UNSALTED saltine crackers shopping list
- 1 (16 ounce) package prepared DARK chocolate frosting shopping list
How to make it
- In a large bowl, thoroughly blend the pudding mix and milk; stir in extract and fold in whipped topping.
- Spread a SMALL amount of the pudding mixture on the bottom of a 9x13 inch pan (just enough for the crackers to "stick" to).
- Arrange a single layer of unsalted saltine cracker squares, bottoms up, on top of the pudding mixture (about 24).
- Evenly spread half of the remaining pudding mixture over the crackers.
- Top with another layer of crackers (about 24) and the remaining pudding mixture.
- Top with a final layer of unsalted saltine crackers (about 24).
- Cover cake and chill for 30 minutes.
- Microwave frosting 30 seconds and pour evenly over top of crackers.
- Spread the frosting over the whole cake up to the edges of the pan.
- Cover, and chill SEVERAL hours before serving (best made in the morning or the night before).
- Enjoy!
The Rating
Reviewed by 6 people-
This is a great recipe Moxie I have everything on hand so I will make it tonight.
Flagged as beautiful too
Michael
trigger
in loved it
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Sounds delicious!!
ahmed1
in Cairo loved it
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You are right on the money when you say to use the saltines instead of the graham crackers.I have had this both ways, and the saltines make it much like a flakey pastry.Check out my recipe useing saltines.Thank-you for this post. And here is a 5 for ...more
jeffsgirl
in Medford loved it
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