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Lightened Up Eclair Cake

This Lightened Up Eclair Cake is lightened up version of an old fashioned icebox cake with layers of graham crackers, sugar free vanilla pudding, and sugar free chocolate glaze. This is an easy no bake dessert recipe-perfect for any holiday or family gathering!

Makes 24 servings

Are you looking for something a little different for your holiday desserts?

We are too, so we’ve created a modern take on an old-time favorite: a lightened up eclair cake recipe! Our version is easy to make, contains no refined sugar, and can be easily adapted to fit your family’s needs.

If you love graham crackers and enjoy indulging in sweet treats every now and again, this lightened up eclair cake recipe is for you. It has layers of graham crackers, sugar free vanilla pudding, and sugar free chocolate glaze. Every bite is a creamy delight!

What ingredients do I need to make this Lightened Up Eclair Cake?

  • Instant sugar free vanilla pudding mix – you’ll want to use two large boxes that are 1.5 oz. each. 
  • Frozen light or fat free whipped topping– thawed
  • Skim milk- I don’t recommend using unsweetened almond milk since the pudding will not set up with almond milk. You could use vanilla premier protein shake as a substitution for the skim milk.
  • Low fat graham crackers- I use Honeymaid low fat Graham crackers

Frosting ingredients:

  • Sugar free chocolate chips– I love to use ChocZero no sugar added milk chocolate chips. You can save 10% on your order using promo code: POUNDDROPPER. Click HERE to order. 
  • Unsweetened almond milk or skim milk
  • Vanilla extract
  • Light butter– I like to use “Land O’ Lakes light butter”, “Smart Balance”, and/or “I can’t believe it’s not butter”. 

Is there a different frosting I could use without having to make it?

Yes! You could use 1 cup Pillsbury sugar free chocolate frosting instead. Just melt 1 cup of sugar free frosting in a microwavable bowl and spread evenly over the graham crackers.

How do I make this Lightened Up Eclair Cake?

In a medium bowl, combine the instant pudding mix and milk. Whisk until smooth. Fold in cool whip topping.

Spray the bottom of a 9-inch x 13-inch baking dish with nonstick cooking spray. 

Line the bottom with a single layer of graham crackers, breaking some if necessary to cover the entire pan. 

Pour half the pudding mixture over the crackers and spread evenly.

Top with another layer of crackers. 

Pour the remaining pudding mixture over the second layer of crackers

and top with a third layer of crackers.

In medium microwave safe bowl add chocolate chips, light butter, vanilla and skim or unsweetened almond milk. Microwave until chocolate has melted in 20-30 second intervals. Stirring between intervals.

Carefully spread the melted frosting over the top layer of graham crackers. 

Refrigerate for at least 8 hours or overnight.

Serve cold/chilled.

Store any leftovers covered in the refrigerator for up to a week. 

Enjoy! 

Ingredients:

  • 2 (1.5 ounce) packages instant sugar free vanilla pudding mix 
  • 1 (8 oz.) container frozen light or fat free whipped topping, thawed
  • 3 cups skim milk or vanilla premier protein
  • 1 ( 14.4 oz.) package low fat graham crackers-I use Honeymaid low fat Graham crackers

Frosting ingredients:

  • 1 cup sugar free chocolate chips- I use ChocZero milk chocolate chips
  • 2 Tbsp unsweetened almond milk or skim milk
  • 1 tsp vanilla extract
  • 1 Tbsp light butter

Or you could use : 1 cup Pillsbury sugar free chocolate frosting, melted 

Directions: 

  1. In a medium bowl, combine the instant pudding mix and milk. Whisk until smooth.
  2. Fold in cool whip topping.
  3. Spray the bottom of a 9-inch x 13-inch baking dish with nonstick cooking spray. 
  4. Line the bottom with a single layer of graham crackers, breaking some if necessary to cover the entire pan. 
  5. Pour half the pudding mixture over the crackers and spread evenly.
  6. Top with another layer of crackers. 
  7. Pour the remaining pudding mixture over the second layer of crackers and top with a third layer of crackers.
  8. In medium microwave safe bowl add chocolate chips, light butter, vanilla and skim or unsweetened almond milk. Microwave until chocolate has melted in 20-30 second intervals. Stirring between intervals.
  9. Carefully spread the melted frosting over the top layer of graham crackers. 
  10. Place in the refrigerator and refrigerate for at least 8 hours or overnight.
  11. Serve chilled and store any leftovers covered in the refrigerator for up to a week.  Enjoy! 

Makes 24 servings

4 PersonalPoints™ per serving*

*This number shows the PersonalPoints™ range. The points will vary based on your individualized plan.

How do I know how many points this is on my WW individualized plan? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload.  The recipe builder is the most accurate way to create, obtain, and track the Personal Points on your individualized plan.

The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

Yield: 24

Lightened Up Eclair Cake

Lightened Up Eclair Cake

This Lightened Up Eclair Cake is lightened up version of an old fashioned icebox cake with layers of graham crackers, sugar free vanilla pudding, and sugar free chocolate glaze. This is an easy no bake dessert recipe-perfect for any holiday or family gathering!

Author: thepounddropper.com

Prep Time 15 minutes
Additional Time 8 hours
Total Time 8 hours 15 minutes

Ingredients

  • 2 (1.5 ounce) packages instant sugar free vanilla pudding mix 
  • 1 (8 oz.) container frozen light or fat free whipped topping, thawed
  • 3 cups skim milk
  • 1 ( 14.4 oz.) package low fat graham crackers-I use Honeymaid low fat Graham crackers

Frosting ingredients:

  • 1 cup sugar free chocolate chips- I use ChocZero milk chocolate chips
  • 2 Tbsp unsweetened almond milk or skim milk
  • 1 tsp vanilla extract
  • 1 Tbsp light butter

Instructions

    1. In a medium bowl, combine the instant pudding mix and milk. Whisk until smooth. Fold in cool whip topping.
    2. Spray the bottom of a 9-inch x 13-inch baking dish with nonstick cooking spray. 
    3. Line the bottom with a single layer of graham crackers, breaking some if necessary to cover the entire pan. 
    4. Pour half the pudding mixture over the crackers and spread evenly.
    5. Top with another layer of crackers. 
    6. Pour the remaining pudding mixture over the second layer of crackers and top with a third layer of crackers.
    7. In microwave safe bowl add chocolate chips, light butter, vanilla and skim or unsweetened almond milk.
    8. Microwave until chocolate has melted in 20-30 second intervals. Stirring between intervals.
    9. Carefully spread the melted frosting over the top layer of graham crackers. 
    10. Place in the refrigerator and refrigerate for at least 8 hours or overnight.
    11. Serve cold/chilled.
    12. Store any leftovers covered in the refrigerator for up to a week.  Enjoy! 

    Makes 24 servings

    4 PersonalPoints™ per serving*

    *This number shows the PersonalPoints™ range. The points will vary based on your individualized plan.

Notes

Smartpoints: GREEN/BLUE/PURPLE: 4 smartpoints per serving

Note for substitutions:

  • You can substitute the homemade frosting for 1 cup Pillsbury sugar free chocolate frosting, melted. 
  • You can substitute the skim milk for vanilla premier protein

Nutrition Information:

Yield:

24

Amount Per Serving: Calories: 144Total Fat: 16gCarbohydrates: 29gFiber: 1gSugar: 16gProtein: 2.5g
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