Chocolate Eclair Icebox Dessert
A family favorite recipe, that I love to make in the summertime. My parents both loved this one 🙂 Please Note: The recipe as listed is for the full-size, which makes a 9×13 pan. I cut all of the ingredients in half and use a glass 8×8 Pyrex for the two of us.
Ingredients
Instructions
  1. Arrange 7 1/2 graham cracker sheets in the bottom of a 13×9 inch baking dish coated with cooking spray.
  2. Combine 3 cups milk, pudding mix, and cream cheese in a large bowl, and beat at low speed of a mixer 1 minute or until thick. Fold in whipped topping.
  3. Spread half of the pudding mixture over graham crackers, and top with 7 1/2 graham cracker sheets. Repeat the procedure with the remaining half of pudding mixture and 7 1/2 graham cracker sheets.
  4. Combine 1/4 cup milk, softened margarine, honey, and unsweetened chocolate in a medium bowl, and beat well with a mixer.
  5. Gradually add powdered sugar to milk mixture, and beat well. Spread chocolate glaze over graham crackers.
  6. Cover dessert and chill for at least 4 hours.
Recipe Notes

Stacy’s Notes:

  • My recipes notes said I started making this in 2003.
  • It was originally a low fat recipe, possibly from Cooking Light.
  • You can use low-fat or sugar free products, or full fat, full sugar, whatever you have on hand.
  • The original recipe as written makes a 9×13, but it works great to cut everything in half and use a glass 8×8 glass pyrex pan.
  • This one is so easy, and no bake, so you don’t have to heat up your kitchen!
  • Chill a minimum of 4 hours, better after 8.  It actually is better the next day or so, just keep refrigerated.