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Our Recipes

Blueberry Eclair Cake


  • 1 pt. blueberries
  • 3 tbsp. cornstarch
  • 1/4 cup water
  • 1/2 cup sugar
  • 2 pkg. Instant French Vanilla pudding
  • 3 cups milk
  • 1 (9 oz.) carton Cool Whip
  • graham crackers


Cook blueberries, cornstarch, water and sugar until thick. Cool. Line 9 x 13-inch pan with whole graham crackers. Mix pudding with milk and fold into thawed Cool Whip. Spread half the mixture over graham crackers. Place half the blueberry mixture over this. Put another layer of graham crackers over the blueberry mixture. Spread with the remaining pudding mixture and end with blueberries. This dessert is pretty served in a trifle dish.