Eclair Ice Box Cake

Directions

• In a large bowl beat the pudding mix with the milk, using a hand mixer.
• Let it set up a little, then stir in thawed Cool Whip.
• In an 8 x 8 square pan, put a single layer of graham crackers, approximately 10 squares, then top with 1/2 of the pudding cool whip mixture.
• Repeat this by adding 10 more graham cracker squares.
• Then spread the other half of the pudding mixture over the squares.
• Top with remaining 10 graham cracker squares.
• Then make chocolate topping (below), cover with topping, and then chill in the refrigerator for 2-3 hours.
• Just before serving take white chocolate chips and melt in microwave in 20 second increments, stirring between each. Should take about a minute to melt depending on microwave.
• Remove from fridge, and use a spoon to drizzle white chocolate over the top to resemble the top of an eclair.
• Cut, serve, and enjoy!
• Chocolate Topping
• Stir brown sugar and cocoa powder together in a small bowl.
• In a medium sized saucepan, over medium heat, add butter and milk, and bring to a slow boil.
• Let it boil 3-5 minutes. Stirring occasionally.
• Remove from heat and add cocoa and brown sugar mixture.
• Return to heat, and whisk until smooth, 2-3 minutes.
• Remove from heat. Stir in vanilla.
• Set aside to cool for 3-5 minutes.
• Pour over Eclair cake and put in fridge to let set up.
• Serve and enjoy!