Monday, June 21, 2010

Recipe: Gram's Delicious Chocolate Eclair Pudding Cake


For cake:
1 box graham crackers
2 (3 1/4 oz) boxes instant vanilla pudding mix
3 1/2 cups milk
1 (8 oz) container Cool Whip, thawed

For frosting:
1 1/2 cups powdered sugar
1/2 cup cocoa
3 tbsp butter, softened
3 tbsp milk
2 tsp light corn syrup
2 tsp vanilla extract


1. Butter bottom of 13X9 inch pan. Line with graham crackers.
2. In mixer, mix pudding with milk; beat at medium speed for 2 minutes. Fold in Cool Whip.
3. Pour half pudding mixture over graham crackers.
4. Place another layer of graham crackers on top of pudding layer.
5. Pour remaining pudding mixture on top and cover with another layer of graham crackers.
6. For frosting, mix together sugar and cocoa. Add butter and milk, mixing well. Add corn syrup and vanilla. Stir until creamy.
7. Cover top with frosting and refrigerate for 24 hours.

Note:  I didn't realize until I sat down to type this recipe that it had corn syrup in it.  If you're concerned about corn syrup in your diet, you might try eliminating it from the frosting.  I think it would still be pretty good without it.  Gram uses corn syrup, and truth be told, I REALLY enjoyed it as it was prepared.  It wasn't exactly health food.  But I just wanted you to know I noted it... you can adjust as necessary.


  1. This looks like heaven.. wonder what the WW points for this is :) Off to find out...

  2. Oh heaven help me! This looks absolutely delish!!!