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Eclair Icebox Cake
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5 from 1 vote

Eclair Icebox Cake

Servings 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


  • 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.


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