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

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!

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