Doesn’t the name alone make you scream for joy? Don’t you feel like hopping up and down in excitement? It’s the Éclair Casserole! It’s the perfect mix of the classic French pastry and an icebox cake, using softened graham crackers to replicate the delicate pâte à choux, and a sweet, luscious, creamy filling to replicate the custard filling without even 1/8 of the effort! And then, of course, it is chocolate frosted, because Éclair Casserole is all about that indulgence! Bon appétit!


  • 1 (14.4-ounce) package graham crackers
  • 3 cups cold milk
  • 2 (3.4-ounce) packages instant vanilla pudding mix
  • 1 (8-ounce) container frozen whipped topping, thawed
  • 1 (16-ounce) package prepared chocolate frosting


Step 1 –Line the bottom of a 9×13-inch pan with a single layer of the graham crackers.

Step 2 –In a large bowl, add the cold milk and the pudding mixes and whisk briskly until combined, about 2 minutes.

Step 3 –Add the whipped topping into the pudding mixture and stir to combine.

Step 4 –Spread 1/2 of the pudding mixture over the graham cracker layer.

Step 5 –Top the pudding layer with a single layer of the graham crackers.

Step 6 –Repeat the layers, ending with the graham crackers.

Step 7 –Frost the top graham cracker layer with the chocolate frosting.

Step 8 –Refrigerate until the graham crackers soften, about 2 hours.

Step 9 –Serve garnished with the leftover graham crackers.