Sometimes a craving hits for something creamy and chocolatey and just darn rich. Chocolate Eclair Cake fits the bill. It's a recipe from my past returning now with lighter ingredients.
This is one of those times when I use processed ingredients that include artificial sweeteners. You can replace them with the "real" products if you'd like, but the nutritional amounts will skyrocket. This is not an everyday food but a treat that fits into my light eating plan every once in awhile.
* * Please note: this recipe needs to be made at least 12 hours ahead to allow time to chill. * *
Light Chocolate Eclair Cake
12 low fat graham crackers
2 (1-ounce) boxes sugar free fat free vanilla pudding mix
1 1/4 cups fat free milk
8 ounces frozen fat free nondairy whipped topping, thawed
1 tablespoon butter
1/4 cup semisweet chocolate chips
1/2 cup powdered sugar
1 1/2 tablespoons hot water
Lay four graham crackers on bottom of 8x8" square pan, breaking them up as necessary to cover. In large mixing bowl, whisk pudding mix, milk, and whipped topping until smooth. Spread half over graham crackers in pan. Lay four more graham crackers on pudding mixture in pan. Cover with remaining pudding mixture, then use last four graham crackers on top; set aside.
In small saucepan over very low heat, melt butter and chocolate chips. Whisk in powdered sugar and hot water until smooth. Add extra water if needed for a pourable consistency. Pour evenly over "cake" and spread to cover. Refrigerate for at least 12 hours to allow graham crackers to soften. Makes 9 servings, 6 points plus and 235 calories each.