No Bake Chocolate Eclair Icebox Cake

1 box graham crackers(3-4 sleeves)
1½ cups heavy cream
3-4 tbsp sugar
1 tsp vanilla essence
2 (3.4 ounce) pkg instant vanilla pudding mix
3 cups milk
For chocolate icing:
1 cup sugar
1/3 cup unsweetened cocoa powder or chocolates
1/4 cup milk
1/2 cup or 8 Tablespoons unsalted butter, cut into cubes
1 tsp vanilla
Step 1
Pour 1½ cup of heavy whipping cream, sugar and vanilla into the cold bowl and whisk on high speed until medium to stiff peaks form. Do not over beat. In a bowl, add vanilla pudding mix with cold milk. Whisk for few minutes until the pudding starts to thicken. Stir in Whipped cream.

Step 2
Spread a thin layer of pudding mixture in a 9×13 pan just to coat the bottom. Arrange approx. 1 sleeve of graham crackers on the bottom of a pan, breaking them as needed to fit around the top and bottom edges. Evenly spread half of the pudding mixture over the crackers. Top with another layer of graham crackers, then the remaining pudding mixture. Top with a final layer of graham crackers.

Step 3
In a medium saucepan, whisk together the sugar and cocoa until no lumps of cocoa remain. Whisk in the milk and heat over medium heat until the sugar is dissolved. Bring to a boil and boil for one minute. Remove from heat and whisk in the butter and vanilla until the butter is melted and mixture is smooth. Remove dessert from the refrigerator and pour the hot chocolate icing over the slightly chilled dessert; spread out evenly. Return to the refrigerator and chill at least 3-4 hours or overnight.

Step 4
Serve And Enjoy!!!

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