Eclair Ice Box Cake
A delicious and easy no-bake dessert that resembles an eclair, made with layers of graham crackers, pudding, and whipped topping.
Servings: 8 servings
Equipment
- Mixing Bowl
- 8x8 Square Pan
- Saucepan
- Microwave
Ingredients
Eclair Cake
- 15-20 pieces Graham Crackers broken in half
- 1 pkg Vanilla Instant Pudding 3.4 oz. size
- 1.5 cups 2% Milk cold
- 8 oz Cool Whip Whipped Topping thawed
Chocolate Topping
- 0.5 cup Brown Sugar
- 0.25 cup Cocoa Powder
- 0.25 cup Butter
- 0.25 cup Milk
- 1 Tbs Vanilla Extract
White Chocolate Drizzle
- 0.5 cup White Chocolate Chips
Instructions
- 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, 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.
- 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!
- For the 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!
Notes
For best results, let the cake chill overnight for a firmer texture.