Chocolate Éclair Cake- 267 cal per serving!

Chocolate Éclair Cake

Ingredients
36 (2 1/5-inch) Reduced Fat graham cracker squares

2 packages JELL-O sugar-free instant vanilla pudding mix -- (4 serving size)

2 cups Carnation nonfat dry milk powder -- divided (see recipe)

4 1/4 cups water -- divided (see recipe)

1 tub Fat Free Cool Whip -- divided (see recipe)

2 teaspoons vanilla extract -- divided (see recipe)

1 package JELL-O sugar-free instant chocolate pudding mix -- (4 serving size)

Procedure
Evenly arrange 12 graham crackers in a 9-by-13-inch cake pan. In a large bowl, combine dry vanilla pudding mixes, 1 1/3 cups dry milk powder, and 3 cups water. Mix well using a wire whisk. Blend in 1/2 the Cool Whip and 1 teaspoon vanilla extract. Mix gently to combine.

Spread half of pudding mixture evenly over graham crackers. Layer another 12 graham crackers over top. Evenly spread remaining pudding mixture over graham crackers. Top with remaining 12 graham crackers.

In a medium bowl, combine dry chocolate pudding mix, remaining 2/3 cup dry milk powder, remaining 1 teaspoon vanilla extract and remaining 1 1/4 cups water. Mix well using a wire whisk. Spread chocolate mixture evenly over top of graham crackers.

Cover and refrigerate at least 6 hours. Just before serving, spread Cool Whip evenly over top.

Cut into 12 servings.
Freezes well.
HINT: Best if made the night before. Yield: "12 slices" Serving size (1 square)
267 Calories, 52 Carbs, 2g Fat, 7g Protein, 573g Sodium, 3 Cholesterol