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Icebox Eclair Cake

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A nostalgic dessert featuring layers of buttery graham crackers, creamy vanilla pudding, and rich chocolate frosting.

Ingredients

Scale
  • 1 package (12 oz) graham crackers
  • 2 packages (3.4 oz each) instant vanilla pudding mix
  • 4 cups milk
  • 1 container (8 oz) whipped topping, thawed
  • 1 cup chocolate frosting
  • 1 teaspoon vanilla extract

Instructions

  1. Whisk the pudding in a large bowl with the pudding mix and milk until smooth. Let it sit for 5 minutes to thicken.
  2. Fold in the whipped topping and vanilla extract until well combined.
  3. Create the base layer by layering graham crackers at the bottom of a 9×13 inch pan.
  4. Spread half of the pudding mixture over the crackers.
  5. Add another layer of graham crackers on top of the pudding mixture.
  6. Top with the remaining pudding mixture over the new layer of graham crackers.
  7. Finalize with another layer of graham crackers on top.
  8. Frost the top layer with chocolate frosting.
  9. Chill in the refrigerator for at least 4 hours or overnight before serving.

Notes

For best flavor, chill overnight. Can be topped with fresh fruit or served with ice cream.

Nutrition

Find it online: https://doughgirlbylea.com/icebox-eclair-cake/

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