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Chocolate Eclair Icebox Cake

by

Yield: 12 servings

This chocolate eclair icebox cake recipe is so easy, and so good. Make it the day before serving, so it has time to chill.

Ingredients:

  • 2 packages (3 ounces each) instant French vanilla pudding
  • 3-1/2 cups plus 2 tablespoons whole milk
  • 1 container (8 ounces) Cool Whip
  • 2 cups confectioners' sugar
  • 2 ounces semisweet chocolate, melted
  • 2 tablespoons butter or margarine, at room temperature
  • 1 package (16 ounces) graham crackers

Instructions:

To make the filling, combine the pudding and 3-1/2 cups of milk. Beat until thick. Fold in the Cool Whip. Set aside.

To make the topping, combine the confectioners' sugar, chocolate, butter, and 2 tablespoons of milk. Beat until smooth, then set aside.

Line an un-greased 9-inch by 13-inch baking pan with whole graham crackers. Add half the filling mixture. Cover with a layer of graham crackers. Cover with the remaining filling and top with more graham crackers. Spread the topping over all. Chill overnight.
Updated Thursday, May 23rd, 2002
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3 Responses to Chocolate Eclair Icebox Cake

  1. Anonymous January 20, 2003 at 11:08 am #

    I took this to church and it was a big success.

  2. Rachael Ceffaratti April 26, 2003 at 9:53 am #

    I tasted this at a church dinner and was so happy to find the recipe on your Web site. I made it for my church and everyone loved it.

  3. Louise Crossman February 3, 2011 at 12:37 pm #

    Have been making this since the 80s and always rave reviews. A word of warning!!!!!! DO NOT USE RAW MILK!!! It makes the whipped topping/pudding mix taste like soap. Don’t ask how I know, I was a dairy farmer and we used the milk right out of the tank. Yuck!!!

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