Caramel Delight Eclair Cake
New twist on an old favorite, eclair cake with caramel sauce and toasted coconut added.
Prep Time10 mins
Additional Time3 hrs
Total Time3 hrs 10 mins
Servings: 12 Servings
- 2 small packages Vanilla Instant Pudding mix
- 3 cups milk
- 1/4 to 1/2 cup caramel ice cream topping use extra for a deeper caramel flavor
- 12 ounces frozen whipped topping.
- Large box Graham Crackers
- 1 can Chocolate Fudge Frosting
- 1 to 2 cups Toasted Coconut
Spray a 9 X 13 baking pan with baking spray.
Line the bottom of a pan with graham crackers.
Mix milk and pudding mix with a whisk until thickened.
Add caramel and whisk until blended.
Fold in whipped topping.
Place half of filling on top of graham crackers in pan.
Cover with another layer of graham crackers.
Place remaining filling on top of graham crackers.
Cover again with graham crackers.
Remove lid and foil topping from frosting.
Heat in microwave for 1 minute.
Very carefully remove frosting from microwave, it will be molten hot, be sure not to get it on your hands.
Pour over top layer of graham crackers.
Allow to cool slightly before adding toppings.
Once the frosting has cooled slightly, cover with toasted coconut.
Just before serving, add more caramel topping if desired.
Serving: 33g | Calories: 492kcal | Carbohydrates: 76.5g | Protein: 5.3g | Fat: 20.3g | Saturated Fat: 8.7g | Cholesterol: 28mg | Sodium: 624mg | Fiber: 1.7g | Sugar: 50.3g