Eclair Ice Box Cake
Looking for a spectacular dessert for the next bbq or party? Graham crackers come together with some yummy cream and pudding creating scrumptious layers in this eclair ice box cake. Top it off with some chocolate glaze and you have a winning dessert! Since this is no-bake it is just perfect for the summer when you don’t want to turn your oven on. Simply let your layers chill and the fridge does all of the hard work! You may also love these no-bake options: Reeses No Bake Cheesecake Pie and No Bake Chocolate Chip Oreo Ganache Cheesecake .
Special Items You Will Need To Make This Delight…
nonstick foil
8 inch pan
Instant Pudding
Eclair Ice Box Cake
Ingredients
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
Instructions
cake
- Place 10 graham squares, slightly overlapping, on bottom of 8-inch square pan.
- Beat pudding mix and milk in large bowl with whisk 2 min.
- Let stand 5 min.
- Stir in COOL WHIP.
- SPREAD half the pudding mixture over graham squares in pan; cover with 10 of the remaining graham squares.
- Repeat layers.
- Chill 3 hours.
Glaze
- Microwave the chips and butter, stir until combined.
- Add corn syrup and pour on cake.
- Spread and let cool to room temp.
- Chill to set and then let come to room temp before cutting or chocolate will crack.
- Drizzle with melted chocolate chips, if desired.
