Wednesday, July 30, 2014

No Bake Raspberry Eclair Cake

I love easy treats in the summer where you don't have to use your oven! This one is so fast and it tastes delicious! The raspberry gives it just the right touch.

No Bake Raspberry Eclair Cake

1 package (1 lb.) of low fat graham crackers
2 small french vanilla instant pudding (3.4 ounces each)
3 1/2 cups milk (I used skim)
8 oz.  Cool whip (lite or fat free) 
1 cup of fresh raspberries (you can use frozen also, just make sure they are thawed)

1 container of chocolate frosting

Mix pudding and milk in a bowl.  Blend together for about 2 minutes then fold in the cool whip and raspberries.
Spray a 9 x 13 pan with non-stick spray. Place a layer of whole graham crackers on the bottom, then top with 1/2 the pudding.
Cover pudding with another layer of graham crackers, top with remaining pudding and another layer of whole graham crackers, then carefully spread the frosting on the graham crackers.
Chill for at least 3 hours, or overnight.  
(if you want more of a pink middle, add a little red food coloring to the pudding mixture)

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  1. What frosting? There isn't any frosting in the recipe.

    1. It's the last ingredient. 1 container of chocolate frosting.