Okay...this is an emergency!! Stop everything you are doing and make this delicious concoction of creamy, chocolatey goodness right now. My friend Heather swears by this recipe for thousands of accolades at the neighborhood bbq. We have made it several times now and my husband always has me make him a separate 8x8 pan because he never gets enough!
Eclair Icebox Cake
Filling:
3 1/2 cups milk
2-3.8 oz. boxes FRENCH vanilla instant pudding
8 oz. tub Cool Whip
1 box Honey Maid graham crackers
Chocolate Glaze:
2 oz. unsweetened chocolate (2 squares), finely chopped
2 teas. light karo syrup
2 teas. vanilla
3 tbsp. butter, melted
3 tbsp. milk
1 1/2 c. powdered sugar
1. Mix milk and pudding then fold in cool whip
2. In a 9x13 pan layer graham cracker, 1/2 of the pudding, then another layer of graham cracker, then the rest of the pudding, and one last layer of graham cracker.
3. Slowly melt chocolate, karo syrup, butter, and milk until all melted. Remove from heat and mix in vanilla and powdered sugar.
4. Pour over last layer of graham cracker.
5. Cover and refrigerate overnight to 24 hours. The graham cracker should be soft.
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