Here’s the recipe for the Chocolate Eclair Icebox Cake, written with clear steps:

Here’s the recipe for the Chocolate Eclair Icebox Cake, written with clear steps:

Ingredients:

  • 1 box of graham crackers
  • 2 (3.4 oz) packages of instant vanilla pudding mix
  • 3 cups cold milk (for pudding)
  • 1 (8 oz) container of whipped topping, thawed
  • 2 containers of chocolate icing (your preferred brand and type)

Instructions:

  1. In a large bowl, prepare the vanilla pudding mix according to the package instructions, using the 3 cups of cold milk. Whisk until the pudding thickens.
  2. Fold the thawed whipped topping into the prepared pudding until well combined and smooth.
  3. In a 9×13 inch dish, arrange a layer of graham crackers to cover the bottom of the dish. Break the crackers as needed to fit the space.
  4. Spread a layer of the pudding mixture over the graham crackers, ensuring an even distribution.
  5. Repeat the layering process, alternating between graham crackers and pudding mixture, until the dish is full. Make sure the top layer is graham crackers.
  6. Remove the lids from the chocolate icing containers and microwave them just until the icing is melted and easily spreadable. This should take about 30 seconds to 1 minute, depending on your microwave. Stir the icing to ensure it’s smooth.
  7. Pour the melted chocolate icing over the top layer of graham crackers, using a spatula to spread it evenly and cover the entire surface.
  8. Cover the dish with plastic wrap and refrigerate overnight, or for at least 8 hours. This allows the graham crackers to soften and the flavors to meld together.
  9. When ready to serve, remove the dish from the refrigerator and let it sit at room temperature for about 10-15 minutes before slicing and serving.

Enjoy your delicious, easy, and budget-friendly Chocolate Eclair Icebox Cake!

Ingredients:

  • 1 box of graham crackers
  • 2 (3.4 oz) packages of instant vanilla pudding mix
  • 3 cups cold milk (for pudding)
  • 1 (8 oz) container of whipped topping, thawed
  • 2 containers of chocolate icing (your preferred brand and type)

Instructions:

  1. In a large bowl, prepare the vanilla pudding mix according to the package instructions, using the 3 cups of cold milk. Whisk until the pudding thickens.
  2. Fold the thawed whipped topping into the prepared pudding until well combined and smooth.
  3. In a 9×13 inch dish, arrange a layer of graham crackers to cover the bottom of the dish. Break the crackers as needed to fit the space.
  4. Spread a layer of the pudding mixture over the graham crackers, ensuring an even distribution.
  5. Repeat the layering process, alternating between graham crackers and pudding mixture, until the dish is full. Make sure the top layer is graham crackers.
  6. Remove the lids from the chocolate icing containers and microwave them just until the icing is melted and easily spreadable. This should take about 30 seconds to 1 minute, depending on your microwave. Stir the icing to ensure it’s smooth.
  7. Pour the melted chocolate icing over the top layer of graham crackers, using a spatula to spread it evenly and cover the entire surface.
  8. Cover the dish with plastic wrap and refrigerate overnight, or for at least 8 hours. This allows the graham crackers to soften and the flavors to meld together.
  9. When ready to serve, remove the dish from the refrigerator and let it sit at room temperature for about 10-15 minutes before slicing and serving.

Enjoy your delicious, easy, and budget-friendly Chocolate Eclair Icebox Cake!

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