MarkNJayde's Eclair CakeSubmitted by: JAYDECOOK
IntroductionRecipe by Paula Deen Episode#PA0805 Recipe by Paula Deen Episode#PA0805
1 (1lb) box graham crackers-low fat
2 (3 1/4 oz) boxes fat free/sugar free instant French vanilla pudding
3 1/2 C milk
1 (8oz) container fat free cool whip, thawed
1 1/2 C powdered sugar
1/2 C cocoa
3 tbsp butter, softened
1/3 C nonfat milk
2 tsp light corn syrup
2 tsp pure vanilla extract
For frosting, blend together sugar and cocoa. Add butter and milk, mixing well. Add corn syrup and vanilla. Stir until creamy. Cover cake with frosting and refrigerate for 24hrs. Makes 24 servings.
Number of Servings: 24
Recipe submitted by SparkPeople user JAYDECOOK.