Eclair Ice Box Cake

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

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

• 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!

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