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.
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
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.