Chocolate Eclair Cake

16 oz Graham crackers; Chocolate flavored
3 pk Instant pudding mix; Vanilla (French Vanilla is very nice)
3 c Skim milk; plus 3 Tbs
12 oz Cool Whip Free
16 oz Reduced fat frosting; Chocolate flavored (Sweet Rewards)

Mix pudding with skim milk. Beat with a wire whisk for 2 mins. Fold in Cool Whip. Set aside.

Layer a 13x9-inch pan with whole graham crackers. Top crackers with half of the pudding mixture. Layer with more crackers and remaining pudding. End with a layer of crackers.

Remove top and foil from frosting container. Microwave on High for 1 minute or until pourable. Spread evenly over top of crackers.

Refrigerate at least 4 hours or overnight.

Chocolate Eclair Cake printer friendly version located here. (Just the recipe. Nothing else.)
Click Back to return.