This dessert is low in sugar, low in fat but best of all it doesn’t taste like it. I first came across this recipe from a friend while living in West Virginia. There are two young ladies who help me when I do these videos. One films and the other helps with clean-up (Thanks Candice and Erica). They both couldn’t wait for me to finish so that they could taste it. They loved it. I hope you love it too.
3 small packets of Sugar-free vanilla pudding
4 cups of skim milk
1 box of graham crackers
2 8 oz tubs of cool whip
2/3 cups Coco powder
Sugar (to taste)
Helpful hints: Use a sharp knife to shape graham crackers. You can substitute sugar-free chocolate pudding as a variation (I prefer the vanilla believe it or not.) Don’t cover the éclair cake when you place it in the refrigerator to give the coco topping a chance to adhere to the graham cracker and not to the lid you use to cover.
© Nadine Zawacki 2011