"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Chocolate Éclair Ice-Box cake Recipe

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This recipe for Chocolate Éclair Ice-Box cake, by , is from Martin Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jenna Nickels
Added: Friday, May 29, 2009

Category:
Category:

Ingredients:  
Ingredients:  
28 graham-cracker squares (14 rectangles), divided
1 1/2 cups plus 2 tbsp milk, divided
1 package (3.4 oz) French Vanilla instant pudding mix
1 container (8 oz) frozen whipped topping, thawed
1 square (1 oz) unsweetened chocolate
1 tbsp butter
1 tsp vanilla extract
1 cup confectioners' sugar

Directions:
Directions:
Arrange 10 graham-cracker squares, overlapping slightly, in the bottom of an ungreased 8-inch square baking pan. Set aside.
Pour 1 1/2 cups milk into a large bowel. Add the pudding mix and beat with wire whisk for 2 min. Let stand for 5 min. Gently stir in the whipped topping until well blended.
Spread half the pudding mixture over the graham crackers in the pan. Top with 9 graham-cracker squares and the remaining pudding mixture. Cover with the remaining graham-cracker squares.
Place the chocolate and butter in a 1-quart saucepan. Heat over low heat, stirring constantly, until melted, 1-2 min. Add the vanilla, confectioners' sugar and remaining milk. Whisk until smooth. Spread the chocolate mixture over the graham crackers. Refrigerate for 3 hour before serving. Also good if frozen.

Number Of Servings:
Number Of Servings:
9

 

 

 

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