The Best Eclair Cake Food

ECLAIR CAKE

Steps:

• CRUST: Boil water and butter together. Mix in flour. Using mixer, beat in eggs one at a time. Add vanilla.
• Spread in a greased 9 x 13 pan.
• Bake at 400 for 25-30 minutes. Cake will NOT be smooth or uniform in appearance.
• Let cool.
• FILLING: Cream together cream cheese and milk, adding a little bit of milk at a time. Mix in pudding and beat till thick.
• Pour mixture over cooled crust.
• Spread whipped topping on top.
• Drizzle with chocolate syrup.
• Refridgerate at least one hour.

CHOCOLATE ECLAIR CAKE

Steps:

• Line the bottom of a 9x13 inch baking pan with graham crackers. In a large bowl, combine the milk and vanilla pudding according to directions on box. Fold in the whipped topping. Spread a layer of the pudding mixture over the graham crackers. Alternate the graham cracker and pudding layers up to the top of the pan. Cook the container of prepared frosting, uncovered in the microwave for 1 minute on half power. Pour over the top of the cake. Refrigerate for at least 12 hours before serving.

NO-BAKE CHOCOLATE ECLAIR CAKE

Steps:

• In a large bowl, combine pudding mix and 3 cups milk; mix well. Fold in whipped topping and beat with mixer for 2 minutes.
• In a buttered 9x13 inch baking dish, spread a layer of graham crackers on the bottom of the dish.
• Spread 1/2 of the pudding mixture over crackers, then top with graham crackers. Spread remaining pudding over crackers; top second pudding layer with another layer of crackers.
• To make topping: In a medium saucepan over medium-high heat, combine 1/4 cup milk, cocoa and sugar and allow to boil for 1 minute; remove from heat and add butter and vanilla. Mix well and cool.
• Pour sauce over graham cracker layer and refrigerate until set; serve.

ECLAIR CAKE

Steps:

• Stir pudding mix, whipped topping, and milk together in a medium bowl until well blended.
• Arrange a single layer of graham cracker squares in the bottom of a 13x9 inch baking pan. Evenly spread half of the pudding mixture over the crackers. Top with another layer of crackers and the remaining pudding mixture. Top with a final layer of graham crackers.
• Spread the frosting over the whole cake up to the edges of the pan. Cover, and chill at least 4 hours before serving.

GRAHAM CRACKER ECLAIR "CAKE"

Steps:

• Arrange 10 graham squares, overlapping slightly, in an 8 inch square baking pan.
• In a large bowl, pour milk and then add dry pudding mix and beat with wire whisk for 2 minutes or until well blended. Let stand 5 minutes or until thickened.
• Gently stir in whipped topping into pudding mix until well blended.
• Spread half of the pudding mixture onto the graham squares in the pan.
• Top with another 10 graham squares and then remaining pudding mixture.
• Top with the remaining 10 graham squares.
• Refrigerate for a minimum of 3 hours.
• Spread with chocolate frosting just before serving.

ECLAIR CAKE

Steps:

• In a medium bowl, thoroughly blend the pudding mix and milk.
• Fold in cool whip.
• Arrange a single layer of graham cracker squares in the bottom of a 13x9 inch baking pan.
• Evenly spread half of the pudding mixture over the crackers.
• Top with another layer of crackers and the remaining pudding mixture.
• Top with a final layer of graham crackers.
• Spread the frosting over the entire cake up to the edges of the pan.
• Cover, and chill at least 4 hours before serving.

THE BEST ECLAIR CAKE!

Steps:

• Preheat oven to 450°. Combine water and butter and bring to a boil. Add cup of flour to the boiling water at one time. Mix the butter, water and flour together. Be sure to scrape the sides and bottom of the pan until flour forms into a ball. Remove from heat and place the ball into a mixing bowl, then add eggs one at a time, beating well after each egg while scraping sides to blend well. Once all the eggs have been added the mixture will be a pasty consistency. Pour batter into a 9 x 13 greased dish. Spread batter even on bottom of pan. Bake in 450° preheated oven for 15 minutes, then drop temperature to 350° and continue baking for an additional 15 minutes. Cool completely!
• Place 8oz of creamed cheese into bowl. Mix until a soft consistency (not lumpy). Pour contents of Jello pudding in with the cream cheese. Then slowly add 4 cups of cold milk. The pudding will start to thicken. You want a thicker consistency then regular pudding. If it's too thick just add a little more milk. Once filling is complete spread into eclair shell and cover pudding with cool whip.
• The rest is up to you. My favorite is to add fresh strawberries and blueberries to the top. It would be great with any fresh fruit or a drizzle of chocolate or caramel. Enjoy!