Sunday, February 12, 2012

chocolate eclair cake

So, I have a blogger friend.
She has a gorgeous little blog about her family and faith and occasionally she shares recipes.
This is the best one to date.

You know how banana pudding is only good for people who like bananas?
Well, this is like banana pudding, without the bananas, with all the mushy cookie goodness and with chocolate.

And, hey, I altered the recipe to include mostly fat free or low fat ingredients, so this technically could be mostly guilt free!

Chocolate Eclair Cake
Serves 18-24.
*the thing with this cake.  pretty please make it the night before so the graham crackers get all mushy and lovely.*
From my friend, GraceAnna :)
1 box sugar-free, fat-free vanilla pudding
2 cups cold skim milk
1 tub of fat-free Cool Whip
1 box of low-fat honey graham crackers (I like to use a few extra for the edges)
1 can of milk chocolate frosting

Mix pudding according to package directions with the milk.

After it's set, fold in the Cool Whip.

Layer one sleeve of graham crackers in the bottom of a 9x13" pan.

Spread half the pudding mixture on top.

And another layer of graham crackers on top.

Spread the rest of the pudding mixture on top.

Layer on the last of the graham crackers.
Take the foil liner off the frosting can and microwave for 15-25 seconds until just barely melty.  It should just hardly swish from side to side when you tip it slightly.
Pour over the top of the graham crackers and spread to edges.

Cover the whole pan with plastic wrap and chill overnight.

Just look at that goodness.
Mushy cookies, creamy filling, and chocolate on top!  Mmmmm....


  1. OMG! LOOK GREAT! the plast pic makes me wanna do right now this chocolate eclair cake!(because I cann't right from your pics :)) )


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