Chocolate Eclair Icebox Cake
No bake, all fun. This chocolate eclair cake layers up pudding, whipped topping, and graham crackers for a chilled treat that tastes like you worked way harder than you did.
Equipment
- 1 9x13 baking dish usually a 3 quart size
Ingredients
- 6.8 ounces instant vanilla pudding mix 2 small packs
- 3 cups milk cold, I used 2%
- 8 ounces whipped topping thawed, like Cool Whip
- 20 sheets graham cracker about 2 ½ sleeves
- 16 ounces chocolate frosting
Instructions
- To a large bowl add instant vanilla pudding mix and cold milk. Mix well until dissolved with a whisk. Add the whipped topping to the pudding mixture and fold it in with a silicone spatula.
- Lay graham cracker sheets along the bottom of a 9×13 pan to form a full layer. Spread half of the pudding mixture on top of the graham cracker layer.
- Arrange another layer of graham crackers on top of the pudding, followed by another pudding layer with the remaining mixture. Finish with a final layer of graham crackers.
- Cover and refrigerate the baking dish for 30 minutes.
- Place the chocolate frosting in the microwave for 15-20 seconds then stir well, it should be thin enough to spread easily but not hot. Spread the frosting evenly over the top of the entire icebox cake.
- Cover the eclair cake and return it to the refrigerator. Chill for at least 5 hours or overnight. Then serve and enjoy!
Notes
If it is a really hot day, it can sometimes be hard for this dessert to hold its shape. Popping the pan in the freezer for 30 minutes can help to make it easier to slice a piece so you don't end up scooping.
Nutrition
Calories: 286kcal | Carbohydrates: 48g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 4mg | Sodium: 275mg | Potassium: 165mg | Fiber: 1g | Sugar: 36g | Vitamin A: 56IU | Vitamin C: 0.1mg | Calcium: 80mg | Iron: 1mg