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.