in ,

Eclair Ice Box Cake

Print Friendly, PDF & Email

Ingredients

Eclair Cake

  • 15-20 Graham Crackers broken in half
  • 1 pkg. vanilla instant pudding 3.4 oz. size
  • 1-1/2 cups 2% milk cold
  • 8 ounces COOL WHIP Whipped Topping thawed

Chocolate Topping

  • ½ cup brown sugar
  • ¼ cup cocoa powder
  • ¼ cup butter
  • ¼ cup milk
  • 1 Tbs vanilla extract

White Chocolate Drizzle

  • 1/2 cup white chocolate chips

Instructions

Eclair Cake

    • In a large bowl beat the pudding mix with the milk, using a hand mixer.
    • Let it set up a little, then stir in thawed Cool Whip.
  • In an 8 x 8 square pan, put a single layer of graham crackers, approximately 10 squares, then top with 1/2 of the pudding cool whip mixture.
  • Repeat this by adding 10 more graham cracker squares.
  • Then spread the other half of the pudding mixture over the squares.
  • Top with remaining 10 graham cracker squares.
  • Then make chocolate topping (below), cover with topping, and then chill in the refrigerator for 2-3 hours.
  • Just before serving take white chocolate chips and melt in microwave in 20 second increments, stirring between each. Should take about a minute to melt depending on microwave.
  • Remove from fridge, and use a spoon to drizzle white chocolate over the top to resemble the top of an eclair.
  • Cut, serve, and enjoy!

Chocolate Topping

  • Stir brown sugar and cocoa powder together in a small bowl.
  • In a medium sized saucepan, over medium heat, add butter and milk, and bring to a slow boil.
  • Let it boil 3-5 minutes. Stirring occasionally.
  • Remove from heat and add cocoa and brown sugar mixture.
  • Return to heat, and whisk until smooth, 2-3 minutes.
  • Remove from heat. Stir in vanilla.
  • Set aside to cool for 3-5 minutes.
  • Pour over Eclair cake and put in fridge to let set up.
  • Serve and enjoy!

2 of 2

EASY BROCCOLI SALAD

Cajun Shrimp and Sausage Pasta