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Eclair Ice Box Cake

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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.