My friend Kelly made this at our last Cooking Club, and I thought it was the perfect dessert for Easter because it was light (since we would already be stuffed from dinner) and quick (since we weren't getting home until Easter morning). I put a healthy tag on this because I used reduced fat graham crackers, fat-free cool whip and 1% milk so it can't be too bad for you!
Chocolate Eclair Cake
1 box of Graham Crackers
1 8oz light cool whip
2 small packages of instant vanilla pudding
3 cups of milk
1 can of chocolate frosting
Using the milk, mix the packages of instant pudding then add in the cool whip and mix together. Put one layer of graham crackers along the bottom of a 9x13 pan and pour half of pudding mixture on top then put another layer of graham crackers topped with the remaining pudding mixture. Make a top layer of graham cracker and top with chocolate frosting. Refrigerate to chill. Feel free to top with fruit of your choice…strawberries, blueberries, etc.
Chocolate Eclair Cake
1 box of Graham Crackers
1 8oz light cool whip
2 small packages of instant vanilla pudding
3 cups of milk
1 can of chocolate frosting
Using the milk, mix the packages of instant pudding then add in the cool whip and mix together. Put one layer of graham crackers along the bottom of a 9x13 pan and pour half of pudding mixture on top then put another layer of graham crackers topped with the remaining pudding mixture. Make a top layer of graham cracker and top with chocolate frosting. Refrigerate to chill. Feel free to top with fruit of your choice…strawberries, blueberries, etc.
Comments
heres the fudge frosting i use for choc eclair cake:
1 cup sugar
1/8 tsp salt
1/3 cup cocoa
1/4 cup milk
1 tsp vanilla
1/4 cup margarine
mix sugar, salt, cocoa, milk in saucepan. Boil 1 minute, remove from heat. Add margarine and vanilla, cool. Beat till smooth and thick enough to pour on cake. (it gets pretty firm, almost like a ganache. i love it!)