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Eclair Cake

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Eclair Cake

Easy and delicious. I cheated a bit by topping with canned milk chocolate frosting that I nuked for 30 seconds to make it easier to spread. I refrigerated the cake 8 hours before cutting.

 

Yield

8 servings

Prep

15 min

Cook

20 min

Ready

15 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 large package whipped topping, prepared
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1 each graham crackers/wafers
packaged
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2 each instant pudding mix, vanilla
packaged
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4 cups milk
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¼ cup cocoa powder
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½ cup butter
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1 each milk, sweetened condensed
sweetened, canned
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Ingredients

Amount Measure Ingredient Features
1 large package whipped topping, prepared
* Camera
1 each graham crackers/wafers
packaged
* Camera
2 each instant pudding mix, vanilla
packaged
* Camera
946 ml milk
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59 ml cocoa powder
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118 ml butter
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1 each milk, sweetened condensed
sweetened, canned
* Camera

Directions

Mix pudding and milk, stir as box directs.

Add cool whip.

Place 15 crackers squares on bottom of a 13x9 inch pan.

Add ½ of the pudding mix.

Place another 15 crackers on top.

Add remaining pudding.

Top with another 15 crackers.

Then mix together the cocoa, butter and sweetened condensed milk.

Blend over heat until together.

Place it on top of the crackers.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 139g (4.9 oz)
Amount per Serving
Calories 20470% from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 10g 51%
Trans Fat 0g
Cholesterol 40mg 13%
Sodium 162mg 7%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 4%
Sugars g
Protein 10g
Vitamin A 12% Vitamin C 0%
Calcium 16% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

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