No-Bake Chocolate Raspberry Eclair cake
Nutritional Info
- Servings Per Recipe: 15
- Amount Per Serving
- Calories: 179.0
- Total Fat: 4.5 g
- Cholesterol: 1.0 mg
- Sodium: 293.9 mg
- Total Carbs: 27.3 g
- Dietary Fiber: 2.6 g
- Protein: 4.0 g
View full nutritional breakdown of No-Bake Chocolate Raspberry Eclair cake calories by ingredient
Introduction
This makes a very light "sinful tasting" dessert. It's amazing how the graham cracker absorbs just enough moisture to create a cake-like texture yet still holds the graham cracker fimness. This makes a very light "sinful tasting" dessert. It's amazing how the graham cracker absorbs just enough moisture to create a cake-like texture yet still holds the graham cracker fimness.Number of Servings: 15
Ingredients
-
23 Whole chocolate graham crackers
3 C. cold fat/free milk
2 sm. packages fat/free, sugar/free white chocolate pudding mix
1 - 8oz. cont. Lite or fat/free Cool Whip
3 C. fresh raspberries (1 C sliced, 2 C smashed)
1/2 C. sliced almonds
4 Tbls. Sugar free Hershey's syrup
Directions
Break graham crackers in half to make 46 pieces (discard one, or eat it).
Pour milk into a large bowl, add pudding mix, wisk for 2 minutes. Let stand 5 min.
While pudding stands rinse raspberriesand allow to drain on paper towels. Measure one cup berries (set aside); smash remaining berries. Cover and refrigerate. Fold Cool Whip into pudding.
Begin assembly--
Coat a 13X9 pan w/cooking spray.
Line the pan with 15 cracker squares. Spread 1/4 pudding mix over crackers.
Top with 15 crackers; spead 1/4 pudding mix on crackers.
Arrange raspberries on top of pudding. Spread a thin amount of pudding mix over berries for next layer of crackers to adhere to.
Top with 15 more crackers and the remaining pudding mix.
Cover with plastic and refrigerate over night.
Just before serving, top with crushed raspberries. Drizzle chocolate syrup and top with almonds.
Makes 15 servings; the graham squares make portion control easy.
You could use any other berries or combination of fruits you wish (strawberry/banana).
Number of Servings: 15
Recipe submitted by SparkPeople user AMSTAY61.
Pour milk into a large bowl, add pudding mix, wisk for 2 minutes. Let stand 5 min.
While pudding stands rinse raspberriesand allow to drain on paper towels. Measure one cup berries (set aside); smash remaining berries. Cover and refrigerate. Fold Cool Whip into pudding.
Begin assembly--
Coat a 13X9 pan w/cooking spray.
Line the pan with 15 cracker squares. Spread 1/4 pudding mix over crackers.
Top with 15 crackers; spead 1/4 pudding mix on crackers.
Arrange raspberries on top of pudding. Spread a thin amount of pudding mix over berries for next layer of crackers to adhere to.
Top with 15 more crackers and the remaining pudding mix.
Cover with plastic and refrigerate over night.
Just before serving, top with crushed raspberries. Drizzle chocolate syrup and top with almonds.
Makes 15 servings; the graham squares make portion control easy.
You could use any other berries or combination of fruits you wish (strawberry/banana).
Number of Servings: 15
Recipe submitted by SparkPeople user AMSTAY61.