Chocolate Eclair Cake

Name: Chocolate Eclair Cake Recipe
Prep time: 30 min
Total time: 30 min
Yield: 20
Ingredients: 2 cup Jello French Vanilla Instant Pudding; 3 cup Milk nonfat (skim milk); 15 serving Graham Crackers Roundys; 25 serving Cool Whip - Kraft Original; 4 serving Baker's Unsweetened Baking Chocolate; 3 tbsp Butter salted; 2 tbsp Corn Syrup - Roundy's Light; 1 tsp Vanilla Extract; .5 oz Milk Kroger Skim Milk; 1.5 cup unsifted Powdered Sugar

Minutes to Prepare: 30

Number of Servings: 20

Ingredients

2 cup Jello French Vanilla Instant Pudding 3 cup Milk, nonfat (skim milk) 15 serving Graham Crackers Roundys 25 serving Cool Whip - Kraft Original 4 serving Baker's Unsweetened Baking Chocolate 3 tbsp Butter, salted 2 tbsp Corn Syrup - Roundy's Light 1 tsp Vanilla Extract .5 oz Milk, Kroger Skim Milk 1.5 cup, unsifted Powdered Sugar

Directions

Mix Jello pudding mix with milk. Fold in 8 oz. container of Cool Whip. Spray Pam in 8X11" pan. Layer of graham cracker on bottom, spread half the pudding mixture, add another layer of graham crackers. Spread other half of pudding mixture. Top wit another layer of graham crackers. Melt chocolate w/butter in microwave. Whisk to blend, add Karo syrup, milk & vanilla, whisk to blend. Add powdered sugar & blend well & pour over top layer of crackers. Spread evenly. Refrigerate 24 hours & freeze 2 hours before serving.

Serving Size:�20 2.5" pieces

Servings Per Recipe: 20

Nutritional Info Amount Per Serving

Calories: 234.9
Total Fat: 7.3 g
Cholesterol: 5.4 mg
Sodium: 201.0 mg
Total Carbs: 38.3 g
Dietary Fiber: 1.3 g
Protein: 3.2 g

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