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:
- 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.
- Fold the thawed whipped topping into the prepared pudding until well combined and smooth.
- 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.
- Spread a layer of the pudding mixture over the graham crackers, ensuring an even distribution.
- Repeat the layering process, alternating between graham crackers and pudding mixture, until the dish is full. Make sure the top layer is graham crackers.
- 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.
- Pour the melted chocolate icing over the top layer of graham crackers, using a spatula to spread it evenly and cover the entire surface.
- 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.
- 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:
- 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.
- Fold the thawed whipped topping into the prepared pudding until well combined and smooth.
- 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.
- Spread a layer of the pudding mixture over the graham crackers, ensuring an even distribution.
- Repeat the layering process, alternating between graham crackers and pudding mixture, until the dish is full. Make sure the top layer is graham crackers.
- 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.
- Pour the melted chocolate icing over the top layer of graham crackers, using a spatula to spread it evenly and cover the entire surface.
- 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.
- 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!