Chocolate Eclair Torte recipe

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Ingredients

3 cups 2% milk
2 (3.75 ounce) packages instant French vanilla pudding mix
1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed
1 (14.4 ounce) package graham crackers
2 cups fresh raspberries
½ (16 ounce) package milk chocolate frosting

Nutrition Info

383.2 calories
carbohydrate: 63.9 g
cholesterol: 4.9 mg
fat: 12.9 g
fiber: 2.5 g
protein: 5 g
saturatedFat: 6.4 g
servingSize: -
sodium: 515.7 mg
sugar: 42.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Stir milk and vanilla pudding mixes together in a bowl until pudding is thick. Fold whipped topping into pudding.

  2. Place 1 layer of graham crackers in the bottom of a 9x13-inch glass dish. Spread a layer of pudding over graham cracker layer, top with a layer of raspberries. Repeat layering with remaining ingredients, ending with graham crackers.

  3. Warm frosting in a microwave-safe bowl in the microwave until melted, 15 to 30 seconds, drizzle over graham crackers. Refrigerate until torte is set, about 4 hours.

Recipe Yield

12 servings

Recipe Note

Favorite man recipe! I add fresh raspberries in the layers to add more flavor! Sometimes I use German chocolate frosting in place of the milk chocolate frosting.

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