Eclair Icebox Cake | haelthsnms.store

Eclair Icebox Cake

Eclair Icebox Cake

HOW TO MAKE ECLAIR ICEBOX CAKE?

This simple icebox cake is completely wonderful and just so enjoyable. No baking, no fuss. Rich topping with chocolate, a fun vanilla custard core, and graham crackers. In cake form, it tastes like an eclair! And it’s much better than baking an eclair.

You guys, I’m always searching for super-duper dessert recipes that are simple to make. An eclair is one of my all-time favorite treats.
Try it soon as possible, and you won’t regret it!!!

INGREDIENTS TO MAKE THE ECLAIR CAKE:

18 Graham Crackers broken in half.

A Pkg. Of vanilla instant pudding, I used the -3.4oz- size.

1 Cup. And 1/2 2% milk cold.

COOL-WHIP Topping, I used a container of -8oz- thawed.

1/2 Cup.Of white chocolate chips, For the White Chocolate Drizzle.

INGREDIENTS TO MAKE THE CHOCOLATE-TOPPING YOU’LL NEED:

1/2 Cup.Of brown sugar.

1/4 Cup.Of cocoa powder.

1/4 Cup.Of butter.

1/4 Cup.Of milk.

1 Tbsp.Of vanilla extract.

DIRECTIONS TO PREPARE THE ECLAIR CAKE:

Step 1:

I whisked the pudding mixture with the milk in a large tub, using a hand mixer.

Step 2:

I allowed it to set up a bit, then I stirred in the thawed Cold Whip.

Step 3:

I put a single layer of graham crackers, about 10 squares, in an 8.8-inch square pan, then I covered with 1/2 of the cool pudding whip mixture.

Step 4:

I repeated the same step by adding 10 more squares of graham crackers.

Step 5:

Then, over the squares, I scattered the other half of the pudding mixture.
I topped with 10 graham cracker squares left.

Step 6:

Then I made the chocolate topping over the top, I covered with the topping, and cooled for 3 hours in the refrigerator.

Step 7:

I melted the white chocolate chips in 20-seconds intervals in the microwave just before serving. Depending on the microwave, it could take about a minute to melt.

Step 8:

I used a spoon to drizzle white chocolate over the top to resemble the top of an eclair, and I removed it from the refrigerator.

Sliced it, served it, and enjoyed it!

FOR THE CHOCOLATE TOPPING:

Step 1:

In a shallow bowl, I stirred the brown sugar and cocoa powder together.

Step 2:

I added the butter and milk and brought it to a slow boil in a medium-sized saucepan over medium heat.

Step 3:

I boiled it for 3 to 5 minutes. Occasionally stirring.

Step 4:

I removed it from the heat and blended it with the cocoa and brown sugar.

Step 5:

I returned it to fire, and whisked for 3 minutes, until smooth.

Step 6:

I removed it from the heat, and I added the vanilla.

Step 7:

I put it aside for 5 minutes to cool, then I poured over the Eclair cake and transferred it to the refrigerator to set it up.
THAT’S ALL!!!!