Eclair Icebox Cake

Eclair Icebox Cake

Yield 16 + Servings


  • 2 small (3.4oz) boxes of instant french vanilla pudding
  • 3 cups cold milk
  • 1 (8oz) tub cool whip
  • 1 box (3 sleeves graham crackers)
  • 6 Tbsp butter, room temperature
  • 4 Tbsp milk
  • 1 tsp vanilla
  • 6 Tbsp unsweetened cocoa
  • 1 1/2 cups powdered sugar


  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.
  2. 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.
  3. 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.
  4. Place one last layer of graham crackers fitted on top of the pudding.
  5. 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.
  6. REFRIGERATE for at least 8 hours to overnight. Cut & serve cold.

Recipe Notes

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