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Eclair Ice Box Cake

Eclair Ice Box Cake



Prep time


Cooking time






  • 15-20 Graham Crackers broken in half

  • 1 pkg. vanilla instant pudding 3.4 oz. size

  • 1-1/2 cups 2% milk cold

  • 8 ounces COOL WHIP Whipped Topping thawed

  • Chocolate Topping

  • ½ cup brown sugar

  • ¼ cup cocoa powder

  • ¼ cup butter

  • ¼ cup milk

  • 1 Tbs vanilla extract

  • White Chocolate Drizzle

  • 1/2 cup white chocolate chips


  • In a large bowl beat the pudding mix with the milk, using a hand mixer.
  • Let it set up a little, then stir in thawed Cool Whip.
  • In an 8 x 8 square pan, put a single layer of graham crackers, approximately 10 squares, then top with 1/2 of the pudding cool whip mixture.
  • Repeat this by adding 10 more graham cracker squares.
  • Then spread the other half of the pudding mixture over the squares.
  • Top with remaining 10 graham cracker squares.
  • Then make chocolate topping (below), cover with topping, and then chill in the refrigerator for 2-3 hours.
  • Just before serving take white chocolate chips and melt in microwave in 20 second increments, stirring between each. Should take about a minute to melt depending on microwave.
  • Remove from fridge, and use a spoon to drizzle white chocolate over the top to resemble the top of an eclair.
  • Cut, serve, and enjoy!
  • Chocolate Topping
  • Stir brown sugar and cocoa powder together in a small bowl.
  • In a medium sized saucepan, over medium heat, add butter and milk, and bring to a slow boil.
  • Let it boil 3-5 minutes. Stirring occasionally.
  • Remove from heat and add cocoa and brown sugar mixture.
  • Return to heat, and whisk until smooth, 2-3 minutes.
  • Remove from heat. Stir in vanilla.
  • Set aside to cool for 3-5 minutes.
  • Pour over Eclair cake and put in fridge to let set up.
  • Serve and enjoy!

this article and recipe adapted from this site

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