Éclair Cake

This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians. It was specifically designed for college & university food service.

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Servings: 24

Ingredients

16 ounces Graham crackers, no honey (Nabisco)
10.2 ounces Vanilla pudding, instant
4 cups Almond milk
16 ounces Non-dairy whipped topping

Chocolate Frosting
2 ounces Non-dairy margarine
4 tablespoons Cocoa powder
8 ounces Sugar, powdered
2 ounces Almond milk

Preparation

1. Mix instant vanilla pudding with 4 cups of almond milk.
2. Fold in whipped cream. Set aside.
3. Line bottom of a 2” half hotel pan with graham crackers.
4. Spread half of pudding over graham crackers.
5. Put another layer of graham crackers on top of pudding.
6. Spread rest of pudding.
7. Lay another layer of graham crackers on top of pudding.
8. Pour chocolate frosting on top and let rest in refrigerator overnight (at least 12 hours).
Chocolate Frosting
1. Melt 2 ounces of margarine in a small pot. Remove from heat.
2. Add cocoa powdered and stir until blended.
3. Add powdered sugar, stir.
4. Add milk and stir until all ingredients are blended.
5. Pour over graham cracker top.
6. Let rest overnight or at least 12 hours.

Nutrition information

Calories: 138 Total Fat: 5g Saturated Fat: 1.5g Carbohydrate: 25g Protein: 2g Sodium: 188mg Vitamin A: 22ųg Vitamin C: 0mg Calcium: 55mg Iron: 1mg Folic Acid: 9ųg