Chocolate Éclair Cake
This recipe pleases and feeds a crowd. Creamy and
chocolaty, just like a real éclair. No baking required.
1 box graham crackers
2 boxes (4 servings size) Instant French Vanilla Pudding
3 ½ cups skim milk
1 8 oz. reduced fat cream cheese
1 12 oz. low-fat Cool Whip
1 can Chocolate Frosting
1) Beat cream cheese until smooth and creamy. Add milk and pudding. Beat
2 minutes. Fold in cool whip.
2) In a 9 inch x 13 inch baking pan, place a layer of graham crackers
(use one packet from the box). Pour 1/3 the pudding mixture on the graham
crackers. Continue layering pudding and graham crackers with graham crackers
as the final layer.
3) Cover and chill for 8 hours or overnight.
4) Cut into squares and serve.
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