2cupslight whipped topping (such as Truwhip or Cool Whip)
9full sheetgraham crackers, broken in half
Chocolate Fudge Glaze
In a medium bowl whisk together the pudding mix and milk until it is smooth and lump free. Gently fold in the vanilla and whipped topping.
Break the graham cracker sheets in half. Arrange 9 of the 18 halves in the bottom of an 8-inch square pan. (Note: there will be a little space between each cracker and the sides of the pan which is fine. )
Top the crackers with the pudding mixture, spreading evenly to cover. Arrange the remaining 9 graham crackers on top of the pudding.
Prepare the chocolate fudge glaze (https://simple-nourished-living.com/skinny-chocolate-fudge-glaze/) and while it is still warm, spread it evenly over the graham crackers.
Refrigerate at least 8 hours or overnight before serving.
Cut into 9 even pieces: 3 times each way.
For best results this eclair cake needs to be kept refrigerated until you're ready to serve it and then promptly returned to the refrigerator to ensure that it doesn't soften up too much.
Substitutions and Variations
Different Pudding Flavors - French vanilla, Banana Cream, Butterscotch, Chocolate, Cheesecake, Pumpkin, Coconut, Lemon, Cookies 'n Cream, etc.Different Graham Cracker and/or Cookie Flavors - Cinnamon grahams, chocolate grahams, Oreo Cookie Thins, Chocolate Chip Cookie Thins, Vanilla Wafers, Chocolate Wafers, Ginger Snaps, etc.Serving size: 1 piece (1/9th recipe)Click here to see your WW PersonalPoints for this recipe and track it in the WW app or site.4*PointsPlus (Old plan)
Easy Eclair Dessert Made Lighter
Amount Per Serving (1 piece (1/9th recipe))
Calories 155Calories from Fat 36
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Find this recipe online: https://simple-nourished-living.com/easy-icebox-eclair-dessert-made-lighter/