Eclair Icebox Cake
Eclair Icebox Cake takes about 45 minutes from beginning to end. This recipe serves 16 and costs 70 cents per serving. One serving contains 264 calories, 3g of protein, and 8g of fat. It works well as a cheap dessert. It is brought to you by Dessert Now Dinner Later. 9264 people were impressed by this recipe. Head to the store and pick up butter, graham crackers, vanilla, and a few other things to make it today. It is a good option if you're following a lacto ovo vegetarian diet. Taking all factors into account, this recipe earns a spoonacular score of 17%, which is rather bad. If you like this recipe, take a look at these similar recipes: Eclair Icebox Cake, Chocolate-Éclair Icebox Dessert, and Eclair Cake.
Servings: 16
Ingredients:
6 Tbsp butter, room temperature
1 box (3 sleeves) graham crackers
4 Tbsp milk
1 (8oz) tub cool whip
1 1/2 cups powdered sugar
6 Tbsp unsweetened cocoa
1 tsp vanilla
2 small boxes of french vanilla pudding
Equipment:
whisk
bowl
frying pan
hand mixer
Cooking instruction summary:
In a large bowl whisk the pudding with the milk. Allow to set up for a couple minutes in the fridge. Then fold in the cool whip.In a 13x9" pan layer graham crackers to cover the bottom of the pan. Then spread half the pudding mixture on top of the graham crackers.Place a second layer of graham crackers on top of the pudding as tight fitting as you can. Then spread the second half of the pudding on top.Place one last layer of graham crackers fitted on top of the pudding.In a separate bowl beat the butter, milk & vanilla with a hand mixer. Add cocoa & powdered sugar. Mix on LOW until incorporated (you don't want the dry ingredients to fly out of the bowl at you.) Spread over the top of the graham crackers. REFRIGERATE for at least 8 hours to overnight. Cut & serve cold.
Step by step:
1. In a large bowl whisk the pudding with the milk. Allow to set up for a couple minutes in the fridge. Then fold in the cool whip.In a 13x9" pan layer graham crackers to cover the bottom of the pan. Then spread half the pudding mixture on top of the graham crackers.
2. Place a second layer of graham crackers on top of the pudding as tight fitting as you can. Then spread the second half of the pudding on top.
3. Place one last layer of graham crackers fitted on top of the pudding.In a separate bowl beat the butter, milk & vanilla with a hand mixer.
4. Add cocoa & powdered sugar.
5. Mix on LOW until incorporated (you don't want the dry ingredients to fly out of the bowl at you.)
6. Spread over the top of the graham crackers. REFRIGERATE for at least 8 hours to overnight.
7. Cut & serve cold.
Nutrition Information:
covered percent of daily need
