No Bake Chocolate Eclair Icebox Cake

 

Ingredients

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

• Note: Once the icing on top of the dessert has cooled, cover the baking dish with a lid, foil or plastic wrap. The following day, slice and serve. The key to getting nice clean slices is to use a sharp knife and wipe the knife clean after each cut.

• Directions

  Step1

  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.

  Step2

  Spread a thin layer of pudding mixture in a 9x13 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.

  Step3

  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.

  Step4

  Serve And Enjoy!!!