Get ready to sink your teeth into this decadent Eclair Icebox Cake. Layered with white chocolate pudding, graham crackers, and topped with rich milk chocolate, this easy dessert recipe is truly love at first bite!
Prep Time 10minutes
Cook Time 2minutes
Freezing Time 3hours
Total Time 3hours3minutes
Author Shannon Johanson
27graham crackers, halved
1packageinstant white chocolate pudding(3,5-ounce box)
In an 8x8 inch baking pan add graham crackers by splitting them in half and placing 9 in the bottom of the pan.
In a large bowl add pudding mix and 1-1/2 cups whole milk. Whisk together until pudding begins to thicken, then place in the refrigerator for 2 minutes for the pudding to set up.
Mix in the cool whip and layer half the pudding mixture on top of the graham crackers. Repeat layers again with 9 graham crackers and the rest of the pudding mixture. Top off with the last 9 graham crackers.
In a microwave safe bowl add chocolate chips and butter. Place in the microwave for 1.5 minutes then stir until chocolate has melted. Add in 1/2 cup of milk and the powdered sugar. Spread chocolate over the graham crackers and place in the freezer for 3 hours.
10 minutes before serving remove from freezer to make it easy to cut. Top with white chocolate sauce, chocolate ice cream, and white chocolate chips.
If you can't find Cool Whip, you can use my Homemade Cool Whip recipe. It'll make 3 cups which is equal to one 8-ounce tub of the store-bought stuff.