No Bake Chocolate Eclair Cake

Chocolate Eclair Dessert Ingredients

Ingredients:

• 2 packages of instant sugar-free vanilla pudding mix (1.5 ounces)
• 1 container of frozen light or fat-free whipped topping, thawed (8 oz.)
• 3 cups skim milk
• 1 package of Honeymaid low-fat Graham crackers ( 14.4 oz.)

Frosting ingredients:

• 1 cup sugar-free chocolate chips- I use ChocZero milk chocolate chips
• 2 Tbsp unsweetened almond milk
• 1 tsp vanilla extract
• 1 Tbsp light butter

Instructions:

1. Combine the instant pudding mix and milk In a medium bowl.
2. Whisk until smooth. Fold in cool whip topping.
3. Using non-stick cooking spray, spray the bottom of a 9-inch x 13-inch baking dish.
4. Line the bottom with a single layer of graham crackers, breaking some if necessary to cover the entire pan.
5. Then pour half the pudding mixture on top of the crackers and spread evenly.
6. Top with another layer of crackers.
7. Pour the remaining pudding mixture on top of the second layer of crackers and add a third layer of crackers.
8. In a microwave-safe bowl add chocolate chips, light butter, vanilla and skim or unsweetened almond milk.
9. Microwave at 20-30-second intervals until chocolate has melted.
10. Stirring between intervals.
11. Spread Carefully the melted frosting over the top layer of graham crackers.
12. Leave it in the refrigerator for at least 8 hours or overnight.
13. Serve cold/chilled.
14. You can store leftovers in the refrigerator for up to a week. Enjoy!

Notes:

Servings: Makes 12 servings or 24 servings

4 Points™ per serving

Yield: 24

No Bake Chocolate Eclair Cake

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This No Bake Chocolate Eclair Cake recipe was really easy to make, delicious and perfect for any holiday or family gathering!

Prep Time 15 minutes

Cook Time 8 hours

Total Time 8 hours 15 minutes

Ingredients

• 2 packages of instant sugar-free vanilla pudding mix (1.5 ounces)
• 1 container of frozen light or fat-free whipped topping, thawed (8 oz.)
• 3 cups skim milk
• 1 package of Honeymaid low-fat Graham crackers ( 14.4 oz.)

Frosting ingredients:

• 1 cup sugar-free chocolate chips- I use ChocZero milk chocolate chips
• 2 Tbsp unsweetened almond milk
• 1 tsp vanilla extract
• 1 Tbsp light butter

Instructions

1. Combine the instant pudding mix and milk In a medium bowl.
2. Whisk until smooth. Fold in cool whip topping.
3. Using non-stick cooking spray, spray the bottom of a 9-inch x 13-inch baking dish.
4. Line the bottom with a single layer of graham crackers, breaking some if necessary to cover the entire pan.
5. Then pour half the pudding mixture on top of the crackers and spread evenly.
6. Top with another layer of crackers.
7. Pour the remaining pudding mixture on top of the second layer of crackers and add a third layer of crackers.
8. In a microwave-safe bowl add chocolate chips, light butter, vanilla and skim or unsweetened almond milk.
9. Microwave at 20-30-second intervals until chocolate has melted.
10. Stirring between intervals.
11. Spread Carefully the melted frosting over the top layer of graham crackers.
12. Leave it in the refrigerator for at least 8 hours or overnight.
13. Serve cold/chilled.
14. You can store leftovers in the refrigerator for up to a week. Enjoy!

Notes

Makes 24 servings for 4 Points™ per serving

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Pyrex Basics 3 Quart Glass Oblong Baking Dish with Red Plastic Lid -13.2 INCH x 8.9inch x 2 inch
• 
  Jell-O Vanilla Sugar Free & Fat Free Instant Pudding & Pie Filling Mix, 24 ct Pack - 1.5 oz Boxes, As Seen on TikTok
• 
  Honey Maid Low Fat Honey Graham Crackers, 14.4 oz
• 
  Pillsbury Creamy Supreme Sugar Free Chocolate Fudge Frosting, 15 Ounce
• 
  ChocZero Milk Chocolate Chips - No Sugar Added, Low Carb, Keto Friendly, Gluten Free - 20 Ounce Bulk Bag for Baking Keto Diet Cookies and Dessert

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 143Total Fat: 16gTrans Fat: 0gCarbohydrates: 27gFiber: 1gSugar: 6gProtein: 3g