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    You are in: Home / Recipes / Graham Cracker Eclair "cake" Recipe
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    Graham Cracker Eclair "cake"

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 15 mins

    15 mins

    3 hrs

    Aidan'sMom's Note:

    From magazine cut-out

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    Ingredients:

    Serves: 9

    Yield:

    cake

    Units: US | Metric

    Directions:

    1. 1
      Arrange 10 graham squares, overlapping slightly, in an 8 inch square baking pan.
    2. 2
      In a large bowl, pour milk and then add dry pudding mix and beat with wire whisk for 2 minutes or until well blended. Let stand 5 minutes or until thickened.
    3. 3
      Gently stir in whipped topping into pudding mix until well blended.
    4. 4
      Spread half of the pudding mixture onto the graham squares in the pan.
    5. 5
      Top with another 10 graham squares and then remaining pudding mixture.
    6. 6
      Top with the remaining 10 graham squares.
    7. 7
      Refrigerate for a minimum of 3 hours.
    8. 8
      Spread with chocolate frosting just before serving.

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    Ratings & Reviews:

    • on March 02, 2008

      55

      I made this a while back after finding it in the Kraft magazine too. It was so delicious & easy to make. I used sugar-free french vanilla pudding. Very good!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 13, 2008

      55

      I saw this in the Kraft Food & Family magazine. It was very good, although you do have to eat it up quickly, or the graham crackers get mushy.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Graham Cracker Eclair "cake"

    Serving Size: 1 (134 g)

    Servings Per Recipe: 9

    Amount Per Serving
    % Daily Value
    Calories 358.6
     
    Calories from Fat 136
    37%
    Total Fat 15.1 g
    23%
    Saturated Fat 6.8 g
    34%
    Cholesterol 25.9 mg
    8%
    Sodium 459.7 mg
    19%
    Total Carbohydrate 54.4 g
    18%
    Dietary Fiber 0.6 g
    2%
    Sugars 44.0 g
    176%
    Protein 3.3 g
    6%

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