Chocolate Eclair Icebox Cake
By Yankee Magazine|May 23 2002|
This chocolate eclair icebox cake recipe is so easy, and so good. Make it the day before serving, so it has time to chill.
Yield
12 servings
Ingredients
2 packages (3 ounces each) instant French vanilla pudding
3-1/2 cups plus 2 tablespoons whole milk
1 container (8 ounces) Cool Whip
2 cups confectioners’ sugar
2 ounces semisweet chocolate, melted
2 tablespoons butter or margarine, at room temperature
1 package (16 ounces) graham crackers
Instructions
To make the filling, combine the pudding and 3-1/2 cups of milk. Beat until thick. Fold in the Cool Whip. Set aside.
To make the topping, combine the confectioners’ sugar, chocolate, butter, and 2 tablespoons of milk. Beat until smooth, then set aside.
Line an un-greased 9-inch by 13-inch baking pan with whole graham crackers. Add half the filling mixture. Cover with a layer of graham crackers. Cover with the remaining filling and top with more graham crackers. Spread the topping over all. Chill overnight.
I took this to church and it was a big success.
I tasted this at a church dinner and was so happy to find the recipe on your Web site. I made it for my church and everyone loved it.
Have been making this since the 80s and always rave reviews. A word of warning!!!!!! DO NOT USE RAW MILK!!! It makes the whipped topping/pudding mix taste like soap. Don’t ask how I know, I was a dairy farmer and we used the milk right out of the tank. Yuck!!!