RECIPE

TWIX Ice Cream Frozen Éclair Cake

Name: TWIX Ice Cream Frozen Éclair Cake
Cook time: 20 minutes
Total time: 20 min
Yield: 12
Ingredients: 5 TWIX Ice Cream Bars, chopped and divided; 8 graham cracker sheets; 2 cups low fat milk; 1 pkg (1 oz) low-fat instant vanilla pudding mix; 2 cups light whipped topping; 3.5 oz dark chocolate, chopped; 1 tbsp coconut oil; 1/2 TWIX bar, chopped

Time

20 minutes

Ingredients

8 items

Makes

12 servings

Essentially a layered icebox cake, this TWIX take on a Midwest éclair cake is a yummy frozen variation. You can make this no-bake dessert for an easy, fun summer-time treat.

5 TWIX Ice Cream Bars, chopped and divided
8 graham cracker sheets
2 cups low fat milk
1 pkg (1 oz) low-fat instant vanilla pudding mix
2 cups light whipped topping
3.5 oz dark chocolate, chopped
1 tbsp coconut oil
1/2 TWIX bar, chopped

Products Used

TWIX Bar

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WHERE TO BUY

TWIX Caramel Vanilla Milk Chocolatey Ice Cream Bars, 5 Pack, 1.93 Oz Bars

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WHERE TO BUY

1
Line an 9 x 5-inch loaf pan with parchment paper so it overhangs the edges. Fit 2-1/4 graham cracker sheets into bottom of prepared pan, separating them as needed to fit; set aside.
2
Mix 2 cups milk and pudding mix according to package directions. Fold in whipped topping until combined. Fold in chopped TWIX Ice Cream Bars.
3
Spread 1/3 of the TWIX filling on top of graham crackers in pan. Repeat layers two more times. Smooth top, then place in freezer. Chop remaining graham crackers.
4
Meanwhile, combine chopped chocolate and remaining 2 tbsp milk in microwave safe bowl. Microwave on MEDIUM LOW for 60 to 90 seconds, stirring every 30 seconds, until smooth and melted. Cool slightly.
5
Spread melted chocolate mixture evenly over cake. Sprinkle with chopped TWIX bars and remaining graham crackers. Freeze for 4 to 6 hours or until frozen and set.
6
Before serving, refrigerate cake for 10 to 15 minutes. Remove from pan and cut cake into 12 bars to serve.
Tip
Substitute chocolate pudding or butterscotch pudding for vanilla if desired.