Saturday, June 18, 2011

Eclair Cake

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
Skim milk
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


  1. I remember this and wanted recently to ask how you make it..yum

  2. I love eclair's so this is a great idea. I'll bet they couldn't wait to taste it. I would of been all over that cake lol!!!!

  3. 5:09 is my favorite part still!!! Mmmm so yum!

  4. LOL Candice, mine too. Everyone needs to make this and try it. It is out of this world.

  5. Are you kidding? This recipe makes my mouth water. Graham crackers, pudding, cool whip, and chocolate topping. Yummy! Thanks, Nadine. West Virginia, huh? Some good chefs down south. Keep on with your cooking show. We love it. Love,