No Bake Chocolate Eclair Icebox Cake
This is soooooo good, you won’t be disappointed!!
No Bake Chocolate Eclair Icebox Cake
This is soooooo good, you won’t be disappointed!!
Cooking Instructions
- 1
Pour 1½ cup of heavy whipping cream, sugar and vanilla into the cold bowl and whisk on high speed until medium to stiff peaks form. Do not over beat.
- 2
In a bowl, combine vanilla pudding mix with cold milk. Whisk for several minutes until the pudding starts to thicken. Stir in Whipped cream.
- 3
Spread a thin layer of pudding mixture in a 9x13 pan just to coat the bottom.
- 4
Arrange approx. 1 sleeve of graham crackers on the bottom of a pan, breaking them as needed to fit around the top and bottom edges.
- 5
Evenly spread half of the pudding mixture over the crackers. Top with another layer of graham crackers, then the remaining pudding mixture. Top with a final layer of graham crackers.
- 6
Heat remaining 1 cup heavy cream in a small saucepan over medium-high until just boiling.
- 7
Pour over chocolate in a small heatproof bowl, and let stand until chocolate melts, then stir until smooth.
- 8
Spread over graham cracker layer, smoothing top with an spatula.
- 9
Refrigerate to set, at least 2 hours and up to overnight.
- 10
To cut clean, even pieces, place the pan in the freezer for 30 minutes before serving.
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