Cream Cheese Eclair Cake Recipe
Table of Contents
Cream Cheese Eclair Cake
This Cream Cheese Eclair Cake is a new twist on an old favorite. I love the Eclair Cakes my mother made as we were growing up and they were always delicious. I still make them from time to time and we always eat the whole cake! I got this idea as I really like cakes and pies with cream cheese added in them. I thought this might work and it turned out to be delicious! A new Eclair cake for me to make!
Ingredients for: Cream Cheese Eclair Cake
- 1 9 x 13 cake pan
- 2 – 3 packs of Graham Crackers
- 1 Tub Chocolate Frosting
- 1 tub (8 ounce) Cool Whip.
- 1 (14 ounce) can of sweetened condensed milk( Use half if you don’t like it a little rich)
- 8 ounces cream cheese, softened
- 2 cups milk
- 1 (4 to 5 ounce) box instant vanilla pudding (very important to buy instant only!)
Directions for: Cream Cheese Eclair Cake
- In a medium bowl mix instant pudding with milk and use a whisk to mix until well blended. Make sure all is dissolved well. Set aside.
- In a large bowl mix softened Cream Cheese and Sweetened Condensed milk until well blended (a couple of minutes to get all lumps out)
- Now add your pudding mixture and cream cheese and mix. The pudding should be setting up by this time. Fold together.
- Add Cool Whip and fold into mix,
- Line your cake pan bottom with Graham Crackers.
- Pour half of mix on top of this layer and smooth out.
- Add another layer of Graham Crackers.
- Pour remaining mix on top and smooth out.
- Add another layer of Graham Crackers on top.
- Refrigerate for 3 – 4 hours.
- Add frosting about 1 hour before serving and refrigerate.
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