Ingredients:
• 22 and 1/2 low-fat graham cracker sheets
• 12 oz fat-free whipped topping (I used Kroger but the Cool Whip brand is lower in points and what I prefer to use)
• 1 package sugar-free, fat-free, chocolate pudding and pie mix
• 2 packages of sugar-free, fat-free vanilla pudding and pie mix
• 4 1/2 cups skim milk, divided
- Mix together vanilla pudding mix and 3 cups of milk.
- Let set for 2 minutes.
- Fold in whipped topping.
- Lay 8 graham crackers in the bottom of a 13X9 inch pan.
- Cover with half of the vanilla pudding mixture.
- Top with another layer of graham crackers and cover those with the remaining vanilla pudding mixture.
- Top with a final layer of graham crackers.
- Mix together the chocolate pudding mix and the remaining 1 1/2 cups milk, let set for two minutes.
- Pour chocolate pudding over graham crackers.
- Refrigerate for 6 hours or overnight.
HOW DO I MAKE MY CHOCOLATE ECLAIR DESSERT?
- Mix together vanilla pudding mix and 3 cups of milk.
- Let set for 2 minutes.
- Fold in whipped topping.
- Lay 8 graham crackers in the bottom of a 13X9 inch pan.
- Cover with half of the vanilla pudding mixture.
- Top with another layer of graham crackers and cover those with the remaining vanilla pudding mixture.
- Top with a final layer of graham crackers.
- Mix together the chocolate pudding mix and the remaining 1 1/2 cups milk, let set for two minutes.
- Pour chocolate pudding over graham crackers.
- Refrigerate for 6 hours or overnight.
