Call it Chocolate Pudding Ice Box Cake, Pudding Cake, or Grandma’s Éclair Cake – I assure you that you will call it WONDERFUL And sweet...

Based on pudding, whipped cream, and the incredible graham cracker, you can enjoy this many ways – with as little or as much prep as you desire.When Diane Sawyer refreshed my childhood memory by making this on GMA back in ’06 (I kept a copy then) she used instant chocolate pudding – Alicia Ross provides the same recipe, but uses French vanilla in her ultra simple Grandma’s Éclair Cake. This assembles in five minutes, and is super kid friendly! Instead of canned frosting, I’ve used fudge sauce, which works just as well and is actually easier to spread. John Barricelli, Martha’s master baker, makes his own ultra rich dark chocolate custard for his Chocolate Pudding Icebox Cake. And of course, his version uses fresh whipped cream. In either case, you have to let it sit and chill at least two or three hours, preferably overnight to twenty-four hours. Yeah, I know… Worth the wait, I promise! Delightfully luscious, this is a great treat. Ps If you want something a little easier to transport in individual portions (like for lunches?), you should try chocolate butter cream frosting on my Graham Cracker Cake. Same great flavors, but a little more stable