Ingrédients pour A Different Chocolate Eclair Cake Dessert
- 2 packages (approximately 32 crackers) club crackers
- Vanilla Instant Pudding Mix
- 2 cups low-fat milk
- 1 (8 ounce) container sugar-free cool whip
- Chocolate Squares
- 2 tablespoons butter
- Light Corn Syrup
- Vanilla
- Powdered Sugar
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Comment préparer A Different Chocolate Eclair Cake Dessert
- Arrange one package (approximately 16 crackers) of club crackers on the bottom of a greased 9x13 inch baking pan, ensuring a single layer completely covers the bottom.
- In a large bowl, whisk together 1 (5.1 ounce) package instant chocolate pudding mix and 2 cups low-fat milk until smooth. Gently fold in 1 (8 ounce) container of sugar-free cool whip.
- Pour the pudding mixture evenly over the club cracker layer. Top with another layer of approximately 16 club crackers, creating a second layer.
- Refrigerate for 30 minutes to allow the crackers to soften.
- In a microwave-safe bowl, melt 6 ounces semi-sweet chocolate and 2 tablespoons butter in 30-second intervals, stirring until smooth and combined.
- Stir in 1/4 cup heavy cream and 1 teaspoon vanilla extract into the melted chocolate until completely smooth and combined.
- Pour the chocolate ganache evenly over the chilled cake. Refrigerate for at least 3 hours, or preferably overnight, to allow the flavors to meld and the cake to set completely.
- Slice and serve. You may have leftover club crackers.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
236g
Fat
80g
Carbs
31g
