Chocolate Eclair Icebox Dessert

I was thinking about what “Challenge” I could blog about today. If you ask my children, they would tell you the challenge of the day for them is the weather here in Michigan. They got tickets to the Detroit Tigers game this evening  and I don’t think Mother Nature realizes most of us would like to move on from the cold weather. If you ask my husband, his challenge is the long “Honey Do” list I keep giving him on his vacation!  As I enjoy a wonderful Hazelnut Latte on Earth Day, I kept thinking about this wonderful dessert and how it would be the perfect ending to my Easter dinner on Sunday. I guess my “Challenge” for you is to copy the ingredient list and give it a try!  The best thing is you make it ahead and simply pull it out of the fridge when you are ready for dessert. Hope you enjoy.  I know we will!!
 Enjoy and Happy Cooking,



22 1/2 sheets (about 1 [14-ounce] box) graham crackers, divided
Cooking spray
3 cups  milk
2 (3.4-ounce) packages  vanilla instant pudding mix
1 (8-ounce) block cream cheese, softened 
1 (8-ounce) tub frozen whipped topping, thawed
1/4 cup  milk
2 tablespoons stick margarine or butter, softened
2 tablespoons honey
2 ounces unsweetened chocolate, melted
1 1/2 cups sifted powdered sugar

Preparation :

Arrange 7 1/2 graham cracker sheets in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Combine 3 cups milk, pudding mix, and cream cheese in a large bowl, and beat at low speed with a mixer 1 minute or until thick. Fold in whipped topping. 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.

Combine 1/4 cup milk, softened butter, honey, and unsweetened chocolate in a medium bowl, and beat well with a mixer. Gradually add powdered sugar to milk mixture, and beat well. Spread chocolate glaze over graham crackers. Cover dessert and tent with foil to prevent sticking.  Chill 4 hours.


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