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–+ servings
Eclair Icebox Cake

Eclair Icebox Cake

Author Amber Brady
Yields 16 Servings

Ingredients

  • 6.8 oz (192 g) instant French vanilla pudding mix, (two 3.4oz boxes)
  • 3 cups (710 ml) cold milk
  • 8 oz (226 g) tub cool whip
  • 14.4 oz (408 g) box graham crackers , (3 sleeves)
  • 6 Tbsp (85 g) butter, room temperature
  • 4 Tbsp milk
  • 1 tsp vanilla extract
  • 6 Tbsp unsweetened cocoa powder
  • 1 ½ cups (180 g) powdered sugar

Instructions

  • In a large bowl whisk the pudding with the milk. Allow to set up for a couple minutes in the fridge. Then fold in the cool whip.
  • In a 13x9" pan layer graham crackers to cover the bottom of the pan. Then spread half the pudding mixture on top of the graham crackers.
  • Place a second layer of graham crackers on top of the pudding as tight fitting as you can. Then spread the second half of the pudding on top.
  • Place one last layer of graham crackers fitted on top of the pudding.
  • In a separate bowl beat the butter, milk & vanilla with a hand mixer. Add cocoa & powdered sugar. Mix on LOW until incorporated (you don't want the dry ingredients to fly out of the bowl at you.) Spread over the top of the graham crackers.
  • REFRIGERATE for at least 8 hours to overnight. Cut & serve cold.

Notes