Eclair Icebox Cake

Stock photo from Kraft... whenever we make it we're too busy chowing down to take a picture!
If you ask the kids what dessert I should bring to potlucks and summer bbq's they'll always give the same answer... the "graham cracker pudding dessert!!!"  aka the Eclair Icebox cake.  I found the recipe on Pinterest years ago and it's always a hit.  I've tweaked it a bit from the original recipe on the Kraft site.  Simple, delicious and make-ahead!  Make it.  You won't be disappointed.

2 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
3 cups cold milk (I usually use non-fat milk)
1-2 boxes of honey graham crackers
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 tub of your favorite chocolate frosting (Betty Crocker Dark Chocolate Fudge frosting)

- Beat pudding mix and milk in large bowl with whisk 2 min. Put in refrigerator for 5 min.
- Meanwhile, cover bottom of 9x13-inch pan with graham squares, cutting as necessary to form even layer
- Once pudding is firm, Cool Whip into pudding
- Spread half over graham squares in pan. Cover layer with graham squares
- Repeat layers of pudding mixture and graham squares
- Melt chocolate frosting slightly in microwave (10 seconds) so it is pourable
- Stir frosting in tub and pour evenly over top layer of graham crackers
- Cover and refrigerate overnight for best results
- Enjoy!

* When bringing to potlucks or bbq's I like to make it in a disposable aluminum tray (usually use the 1/2 size steam table pan size) so I don't have to worry about my dish.  For this size I usually will do three layers of pudding and four layers of graham crackers)

*Also, we're not as fancy as the picture above.  I'll cut the "cake" into squares in the pan as a serving guide, but usually just take a big serving spoon to scoop out onto dessert plates

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