Caramel Delight Eclair Cake
New twist on an old favorite, eclair cake with caramel sauce and toasted coconut added.
Servings: 12 Servings
Calories: 492kcal
Ingredients
- 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
Instructions
- 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.
Notes
Adapted from Chef in Training
Nutrition
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
