Wonderful Light Dessert - The Eclair Cake

A friend gave me this Eclair Cake recipe over 20 years ago, and I make it all the time.  It is a fast, easy, elegant dessert to make for a special occasion, and feeds a crowd.  I altered the recipe to make it a little less fattening too, for anyone who worries about that, but it did not change the flavor of the cake at all, so a double high five on that!  Recipe below.

A few of my ingredients, and use a 9 x 13 baking dish and spray with a little cooking spray (instead of butter - less fat).  You can use fat free graham crackers, I didn't have them so I used regular.  Layer graham crackers on the bottom, don't worry if some are broken just try to match the pieces, and fill in with half and quarter pieces.  It all gets covered so no one will see it. 

 Now here is best part, I use fat free - sugar free instant pudding and mix it with skim milk - less fat and sugar already!

 Then I use light or fat free-sugar free whipped topping - even less fat and sugar!

 First layer of crackers and pudding and start the second layer.

 Second layer.  At this point cover and put into the refrigerator to set up for 2 -3 hours.  Take it out, and it's time to frost it.

 Open the frosting and take off the foil seal, be sure to remove before putting in the microwave!  Microwave for 30 seconds.  Take out and stir until smooth.  Pour and gently spread over the cake. 

 Oui, Oui! Eclair Cake at it's finest.  It's light, fluffy and not too bad on the waistline.

Eclair Cake

Cooking Spray

1 box Nabisco Honey Maid Graham Crackers (do not use the cinnamon flavored, but you can use fat free)

2 - 1.4 oz boxes of Jello Instant Fat Free - Sugar Free Vanilla Pudding

3 Cups of Skim Milk

1 - 8 oz container of fat free/sugar free whipped topping

1 can of Pillsbury regular chocolate frosting

Spray a 9 x 13 baking dish with cooking spray.  Line with 1 layer of crackers, set aside.  In a large mixing bowl, combine the pudding and the milk.  With an electric mixer, beat at medium speed for 2 minutes, until it becomes somewhat thick.  Fold in the whipped topping with a spatula.  DO NOT MIX WITH THE MIXER!  

Pour half the mixture over the crackers, then place a second layer of crackers over the pudding mixture. Repeat with remaining pudding and cover with more crackers (you will have crackers left over).  Refrigerate for 2 - 3 hours.

To frost:  Open can of frosting and remove the foil seal.  With the lid off, microwave for 30 seconds.  Take out and stir until smooth.  Pour and spread very gently over the top layer of pudding. Refrigerate until ready to serve.  Cover and refrigerate any leftovers.