Chocolate Eclair Cake, Low Sugar
- Servings Per Recipe: 15
- Amount Per Serving
- Calories: 248.0
- Total Fat: 10.0 g
- Cholesterol: 3.9 mg
- Sodium: 419.6 mg
- Total Carbs: 40.3 g
- Dietary Fiber: 3.5 g
- Protein: 3.3 g
2 boxes of Jello Instant Vanilla Pudding, Sugar Free
1 container Cool Whip, Light
3 cups of Milk, 2%
1 box of Honey Graham Crackers
1 container of Pillsbury Chocolate Fudge Frosting, Sugar Free
When layering the graham crackers, they do not fit exactly in a 9x13 pan. When I get to the sides I usually break a cracker in half to fit the edges. It is okay if it overlaps another cracker a little as the crackers get soft when they set in the pudding.
In medium bowl combine sugar free instant pudding and milk and beat on high speed until pudding is thickened. You can put it in the fridge for 5 minutes to help it set.
Stir in by hand the cool whip. Set aside.
Line bottom of 9x13 pan with graham crackers.
Pour 1/2 of pudding mixture over graham crackers
Place another line of graham crackers over 1st layer of pudding.
Pour remaining pudding mixture over 2nd layer of graham crackers.
Top with final layer of graham crackers. You should have 3 layers of graham crackers and 2 layers of pudding.
Frost top layer of graham crackers with chocolate frosting, sugar free.
Let dessert sit in fridge overnight or at least 8 hours.
Serving Size: Makes a 9 x 13 pan -- 15 servings
Number of Servings: 15
Recipe submitted by SparkPeople user LISAIVY1064.