Eclair Ice Box Cake
Eclair Ice Box Cake
  • 15  Graham crackers, broken in half (30 squares), divided
  • 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
  • 1-1/2 cups  cold milk
  • 1 tub  (8 oz.) COOL WHIP Whipped Topping, thawed
Make Glaze:
  • 4 ounces chocolate chips
  • 4 Tablespoons Butter
  • 1 T. light corn syrup
  1. Place 10 graham squares, slightly overlapping, on bottom of 8-inch square pan.
  2. Beat pudding mix and milk in large bowl with whisk 2 min.
  3. Let stand 5 min.
  4. Stir in COOL WHIP.
  5. SPREAD half the pudding mixture over graham squares in pan; cover with 10 of the remaining graham squares.
  6. Repeat layers.
  7. Chill 3 hours.
  1. Microwave the chips and butter, stir until combined.
  2. Add corn syrup and pour on cake.
  3. Spread and let cool to room temp.
  4. Chill to set and then let come to room temp before cutting or chocolate will crack.
  5. Drizzle with melted chocolate chips, if desired.
Recipe by Hugs and Cookies XOXO at