Chronicle Cuisine: Strawberry Eclair Icebox Cake

Ingredients:

• 15 graham crackers broken in half, or as needed.
• 1 large package french vanilla Jell-O instant pudding
• 1 tub of Cool Whip
• 1 and 1/2 cups of cold milk
• 1 cup chocolate frosting
• Strawberries (to taste)
• Large baking pan

Preparation

1. Arrange graham crackers on the bottom of a square pan.
2. Beat pudding mix in a large bowl with whisk, let stand for 5 minutes. Stir in Cool Whip. Add in sliced strawberries, if desired.
3. Spread the pudding mixture over the graham crackers, then cover with remaining graham crackers. Repeat in 2-3 layers.
4. Refrigerate for 3 hours.
5. Frost with chocolate frosting.

Courtesy of Arts Editor Chris Surprenant