CHOCOLATE ECLAIR CAKE 24 (approx. 1 box) low fat graham crackers 1 (large box) sugar free French Vanilla Instant Pudding 1 (small box) sugar free Chocolate Instant Pudding 1 (8 oz) container fat free Cool Whip skim milk Line bottom of a 9x13 pan with whole graham crackers. Mix French Vanilla pudding, 1 container of cool whip, & 2 cups milk together in a bowl. Pour 1/2 the pudding mix over bottom layer of crackers. Add a second layer of crackers. Then add the remainder of the vanilla pudding mixture. Add a third layer of crackers. Mix the Chocolate pudding & 1 3/4 cups milk together in a bowl. Pour all of the Chocolate pudding mix over the third layer of crackers. Cake must be refrigerated 6-8 hours prior to serving. Why, you ask? Because the graham crackers need time to get really, really soggy. If you’re making this & in a bit of a hurry, you could always dip the crackers in milk as you’re layering them! I’ve done this & it works really well. You’ll still need to give it no less than 4 hours in the refrigerator. Makes: 12 servings WWP: 3.5 per serving
Im just a girl who grew up to be a wife and mother, who now likes to make people happy with fun and pretty food..so this is where the fun begins..I love my life, I love my family, I love my friends and I love that I know who I am and where I came from..I know this story will end Happily Ever After and that's all Im asking for..
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