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Pistachio Eclair Dessert Recipe

Pistachio Eclair Dessert Recipe

This yummy dessert, sent in by Lisa Givens of Austin, Texas, whips up minutes and can be chilled until ready to serve. "It's tasty and easy to fix," she notes. "I've often brought it to family gatherings and office parties, and it's always the first to go."
TOTAL TIME: Prep: 20 min. + chilling YIELD:15-20 servings


  • 3 cups cold whole milk
  • 1 package (3.4 ounces) instant pistachio pudding mix
  • 1 package (3.4 ounces) instant French vanilla pudding mix
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1 package (14.4 ounces) graham crackers
  • 1 can (16 ounces) chocolate frosting


  • 1. In a large bowl, whisk milk and pudding mixes for 2 minutes. Fold in whipped topping.
  • 2. In a 13-in. x 9-in. dish, layer a third of the graham crackers and half of the pudding mixture. Repeat layers. Top with remaining graham crackers. Refrigerate for at least 1 hour.
  • 3. Spoon frosting into a microwave-safe bowl. Cover and microwave on high for 15-20 seconds or until softened, stirring once. Spread over graham crackers. Cover and refrigerate for at least 20 minutes or until frosting is set. Yield: 15-20 servings.

Nutritional Facts

1 serving (1 cup) equals 267 calories, 9 g fat (4 g saturated fat), 5 mg cholesterol, 330 mg sodium, 43 g carbohydrate, 1 g fiber, 3 g protein.

Reviews for Pistachio Eclair Dessert

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Reviewed Nov. 18, 2015

"Yum yum yummy and so very easy to make! Made it for the 1st time last year for Thanksgiving and it's become my family's new favorite dessert. Two family members have already asked me "if I'm going to make it again this year"."

Reviewed Oct. 18, 2013

"This is the best and easiest recipe ever! But I can't serve it without sprinkles on top to make it pretty. Each time, I vary the pudding and frosting: Chocolate Fudge pudding and frosting, White Chocolate Pudding layer, Chocolate Fudge layer, Fudge frosting. Right now, I'm using all Pumpkin Spice pudding with Cream Cheese frosting. Makes a lot and is good for company."

Reviewed Sep. 1, 2013

"Excellent dessert. I did not put the middle layer of graham crackers in and used homemade chocolate frosting."

Reviewed Mar. 19, 2013

"Easy to make and it tastes so good! Thank you for helping me to look like a dessert Goddess! This is going in my recipe book and will be made again and again and again!"

Reviewed Oct. 28, 2012

"I make it with French Vanilla pudding due to nut allergies. Made it many times."

Reviewed Mar. 5, 2012

"I do alot of volunteer baking for my local VFW. We have dinners on Saturday nights and I usually make the desserts. I served this last Saturday and everyone just loved it. They said it was delicious, light, and not too sweet. I will be making this for them again. It was easy to make and so tasty. Thanks for this recipe. It is a keeper."

Reviewed Dec. 28, 2011

"I have made this recipe several times, it is quick, easy and fail-proof...I get the pudding in the plastic can, usually a dark chocolate and add to the top...You can leave out the middle layer of graham crackers...and it makes a wonderful presentation...not too sweet and great with coffee. Have had many compliments and at group dinners several asking to take home leftovers...."

Reviewed Jul. 9, 2011

"I have used this recipe and it is very good as is. But if you want varitiey you can use another pudding instead of Pistachio and for the topping I have used a can of pie filling placed in the blender and use that instead of the frosting. Cherry pie filling is very taste with cheese cake pudding or vanilla pudding."

Reviewed Apr. 14, 2011

"This is one of those super easy desserts that goes together so quickly, yet tastes like you spent hours making it. I have made this many times and it is delicious. My family loves it."

Reviewed Mar. 7, 2010

"I made this last night. I used sugar free pudding and I used chocolate graham crackers for the middle layer. It turned out great and my family said it was a keeper. Iwill definitely make this again since it is so good and also easy to make."

Reviewed Jan. 31, 2010

"I have made this several times. This is very quick to make. And it is very good. Your dinner guest will love it."

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