Grandma’s Eclair Cake

Carole saw this one on Good Morning America on the Fourth of July and knew it would be an instant hit! It’s become a real favorite with the grandkids. Not only is it simple and tasty, it’s something the kids can easily make at home. Since we first discovered this recipe, it has become a staple for all of our grandkids and visiting children. It’s simple for them and a great exercise for picking out the ingredients in the store, bringing them home, assembling them and seeing (and consuming) their final creation.

We were hosting our friends the Gidleys over the Fourth one summer when we first saw this on TV. We ran right out to the store to get the ingredients. We made it later for the grandkids and they took the recipe home.

This is the actual recipe from Good Morning America. Or you can simply click the link.


  • 1 cup whole, low-fat, or skim milk
  • 1 small box (3.4 ounces) French vanilla-flavored instant pudding mix
  • 1 carton (8 ounces) whipped topping, such as Cool Whip, defrosted if frozen
  • 1/2 box (7.5 ounces) graham crackers
  • 1 cup purchased milk chocolate frosting, at room temperature

Mix the milk and the pudding mix together in a medium-size bowl. Stir in the whipped topping and set the mixture aside.

Arrange a single layer of graham crackers in the bottom of an 8-inch square glass baking dish. Spread about 1 cup of the pudding mixture over the crackers. Top with another layer of crackers and another layer of pudding mixture. Continue layering until all of the pudding mixture is used. Top with a final layer of crackers.

Spread the chocolate frosting over the top layer of crackers, spreading it all the way to the edges. Cover with plastic wrap and refrigerate for at least 4 hours, or up to 24 hours, before serving.

Note: Leftover chocolate frosting can be covered and refrigerated for up to 2 weeks. Let it stand at room temperature for at least 20 minutes before spreading.

Have fun, this is a great one for the kids!