SF Smuckers Eclair Cake????

Does anyone have the recipe. I need it for New Years Eve. Thanks

This is the recipe I use. It is just called Eclair Cake. It may not be what you are looking for. Hope it is. 1 large box SF Vanilla Pudding 1 small box of SF Chocolate Fudge Pudding graham crackers milk sf cool whip Mix vanilla pudding according to directions on box. Mix chocolate pudding using half as much milk as the box call for, set aside. Fold coolwhip into vanilla pudidng. Layer a 9X13 covered dish w/ graham crackers. Pour the vanilla pudding mixture over the crackers and top with another layer of graham crackers. Use the chocolate pudign mix as a frosting. Top second layer of graham crackers w/ chocolate. Cover and store in frig over night and until ready to serve. Very yummy! This is what I am making to take to my SIL's for game night New Years Eve. It has a little sugar from the graham crackers. It is not enough to bother me, hopefuly it will not bother you either.

Thanks for this post. I actually had the wrong name, it's called Cream Puff Cake: INGREDIENTS 1 cup water 1/2 cup butter 1 cup all-purpose flour 4 eggs 1 (8 ounce) package cream cheese 4 cups milk 3 (3.5 ounce) packages instant vanilla pudding mix 1 (12 ounce) container frozen whipped topping, thawed 1/4 cup chocolate syrup DIRECTIONS Preheat oven to 400 degrees F (200 degrees C). In a large heavy saucepan, heat butter and water to boiling over medium-high heat. Add flour and reduce heat to low. Cook and stir until it forms a ball and pulls away from the pan. Remove from heat and transfer to a large bowl. Beat in eggs, one at a time, beating well after each egg. Spread in bottom and up the sides of an ungreased 9x13 inch pan. Bake at 400 degrees F (200 degrees C) for 35 minutes. Cool completely. To make the filling: In a large bowl, combine cream cheese and milk and beat until smooth. Add pudding mix and beat until thickened. Spread over cooled shell. Top with whipped topping, and drizzle chocolate syrup over the top.

SF Chocolate Eclair Cake 1 box graham crackers 2 3-ounce packages SF vanilla instant pudding 3 cups milk 8-ounce container of non-dairy whipped topping, thawed Chocolate frosting (recipe follows) Butter the bottom of a 9-by-13-inch pan. Line the bottom of the pan with graham crackers (you'll use about 15). In large bowl, mix pudding and milk. Stir in the whipped topping. Spread half the pudding-whipped topping mixture over the graham crackers. Cover with another layer of graham crackers. Spread the remaining filling over the graham crackers, followed by another layer of graham crackers. Make icing. Spread over final layer of graham crackers. Cover and refrigerate overnight. Here's the frosting recipe we used: Perfectly Chocolate Chocolate Frosting 1/2 cup butter or margarine 2/3 cup Hershey's cocoa 3 cups powdered sugar (I have made powdered sugar with my magic bullet with Splenda not sure about frosting have used sf chocolate pudding for this recipe) 1/3 cup milk 1 teaspoon vanilla extract Melt butter; stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add a small amount additional milk, if needed. Stir in vanilla. Hope you have a great new years and I hope this helps... Jannine 357/157/TT

Thanks for this post. I actually had the wrong name, it's called Cream Puff Cake: I just use sugar free pudding and smuckers sugar free syrup. INGREDIENTS 1 cup water 1/2 cup butter 1 cup all-purpose flour 4 eggs 1 (8 ounce) package cream cheese 4 cups milk 3 (3.5 ounce) packages instant vanilla pudding mix 1 (12 ounce) container frozen whipped topping, thawed 1/4 cup chocolate syrup DIRECTIONS Preheat oven to 400 degrees F (200 degrees C). In a large heavy saucepan, heat butter and water to boiling over medium-high heat. Add flour and reduce heat to low. Cook and stir until it forms a ball and pulls away from the pan. Remove from heat and transfer to a large bowl. Beat in eggs, one at a time, beating well after each egg. Spread in bottom and up the sides of an ungreased 9x13 inch pan. Bake at 400 degrees F (200 degrees C) for 35 minutes. Cool completely. To make the filling: In a large bowl, combine cream cheese and milk and beat until smooth. Add pudding mix and beat until thickened. Spread over cooled shell. Top with whipped topping, and drizzle chocolate syrup over the top.