Chocolate-Strawberry Eclair Cake

Renee's Kitchen Adventures

Servings - 9   Serving size - 1/9th of the recipe    Points Plus per Serving - 9 Points+

Calories - 315.1,   Total Fat - 9.5g,   Carbs - 57.3,   Protein - 3.4g,   Fiber 2.3g


12 whole chocolate graham crackers

2 TBS chocolate syrup, divided

1 - 1 oz. box of sugar free, fat free white chocolate pudding mix

1 cup 1% milk

1- 8oz. package of frozen sweetened strawberries, thawed

1 cup Cool Whip Free, thawed (about half an 8oz. tub)


for the frosting:

2 oz. unsweetened baking chocolate, melted

3 TBS unsalted butter, melted

2 tsp. light corn syrup

1 tsp. pure vanilla extract

1 1/2 cups powdered sugar

2 TBS 1% milk



  1. In a large mixing bowl, combine the pudding mix with 1 cup milk.  Whisk until thickened.  Mix in the thawed strawberries and the liquid that is with them into the pudding.  Fold in the thawed whipped topping. 
  2. Spray an 8" x 8" glass baking dish with a light coating of cooking spray.  Arrange 3 whole graham cracker rectangles to cover bottom plus half of one. Drizzle the crackers with 1 TBS of chocolate syrup.  Spread 1/2 of the pudding mixture on top of the chocolate syrup and crackers.  
  3. Arrange another layer of graham crackers on top of the pudding.  Drizzle with the remainder of the chocolate syrup.  Top with the rest of the pudding mixture.  
  4. Arrange a final layer of crackers on top of the pudding mixture.
  5. for the frosting: In a small bowl, combine the melted chocolate, melted butter, corn syrup, and vanilla extract.  Stir in the powdered sugar.  Add in enough milk so the frosting can spread easily.  
  6. Frost the top layer of graham crackers with the frosting.  Refrigerate for at least 4 hours or overnight.  (the crackers need time to soften up and get "cake like".)
  7. Cut into 9 pieces and serve cold.