Chocolate Eclair Cake, Low Sugar

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Nutritional Info
  • 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

View full nutritional breakdown of Chocolate Eclair Cake, Low Sugar calories by ingredient

Number of Servings: 15


    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.


Lightly spray bottom 9x13 pan with cooking spray

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.