Eclair Cake (Icebox Cake)

I love this quick and easy no bake cake. It is SO easy and a little different but delicious! Remember to make ahead of time as it needs to set for about 6+hours. via Chef in Training

INGREDIENTS

• 2 (3.4 oz) packages Vanilla Instant Pudding mix, dry
• 3½ cups milk
• 12 oz. cool whip
• 2 (14.4) oz packages graham crackers
• - Fudge topping -
• 3 Tbsp. butter
• 3 Tbsp. milk
• 3 Tbsp. cocoa
• 1 cup powdered sugar

INSTRUCTIONS

1. Blend milk and vanilla pudding packets for about 2 minutes. Fold in Cool Whip.
2. In a 9x13 pan, Layer graham crackers to cover entire bottom of pan. You may need to break and shape the crackers to fit nicely.
3. Pour half of pudding/cool whip mixture on top and level.
4. Put another layer of graham crackers to cover entire surface. Cut and shape crackers accordingly.
5. Put the second half of pudding/cool whip mixture on top and level.
6. Put the final layer of graham crackers on top with bumpy side down. This will help the top look more smooth when you go to put the frosting on top. Once again, cut and shape crackers accordingly to avoid pits and cracks.
7. For the topping: Microwave butter and milk just enough so that they are melted together. You do not need to boil it. Add cocoa and powdered sugar and blend together. This will be a runnier frosting/glaze. Pour over top of graham crackers and smooth out nicely. (**I usually double the frosting recipe)
8. Refrigerate overnight and serve chilled.