Name: No-Bake Chocolate Eclair Icebox Cake
Prep time: 20 min
Cook time: 5 min
Total time: 6 h 25 min
Cuisine: American
Ingredients: 2 (3.4 oz) boxes instant vanilla pudding mix; 3 cups cold milk; 1 (8 oz) container whipped topping, thawed; 1 (14.4 oz) box graham crackers; 1 cup heavy cream; 1 cup semi-sweet chocolate chips; 2 tablespoons unsalted butter

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I love making this No-Bake Chocolate Eclair Icebox Cake when I want a rich, creamy dessert without turning on the oven. It features luscious layers of vanilla pudding and whipped topping nestled between graham crackers, all finished with a silky chocolate ganache. As it chills, the crackers soften into a cake-like texture, creating a dessert that tastes just like a classic chocolate eclair in sliceable form.

No-Bake Chocolate Eclair Icebox Cake

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 (3.4 oz) boxes instant vanilla pudding mix

3 cups cold milk

1 (8 oz) container whipped topping, thawed

1 box (14.4 oz) graham crackers

1 cup heavy cream

1 cup semi-sweet chocolate chips

2 tablespoons unsalted butter

Directions

I start by whisking together the instant vanilla pudding mix and cold milk in a large mixing bowl for about 2 minutes, until the mixture thickens nicely.

Next, I gently fold the whipped topping into the pudding mixture until everything is smooth and fully combined. I take my time here to keep the mixture light and airy.

In a 9x13-inch baking dish, I arrange a single layer of graham crackers across the bottom, breaking pieces as needed so the entire surface is covered.

I spread half of the pudding mixture evenly over the graham crackers, making sure to reach the edges. Then I add another layer of graham crackers on top.

I spread the remaining pudding mixture over this second layer and smooth it out evenly. I finish with a final layer of graham crackers on top.

For the ganache, I heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. I remove it from the heat and add the chocolate chips and butter. After letting it sit for 2 to 3 minutes, I stir until the mixture becomes smooth and glossy.

I pour the chocolate ganache over the top layer of graham crackers and spread it evenly to cover the entire surface.

Finally, I refrigerate the cake for at least 6 hours, though I prefer leaving it overnight. This allows the graham crackers to soften and the layers to fully set before I slice and serve.

Servings and timing

I prepare this dessert in about 20 minutes, with an additional 5 minutes needed to make the ganache. The total time, including chilling, is approximately 6 hours and 25 minutes.

This recipe makes 12 servings, with each serving containing about 320 calories. I find it perfect for potlucks, family gatherings, or holiday celebrations.

Variations

I sometimes switch up the pudding flavor and use chocolate or cheesecake instant pudding for a different twist.

If I want an extra chocolate boost, I add a thin layer of chocolate pudding between the vanilla layers.

I also like to top the finished cake with chocolate shavings or a drizzle of caramel before serving for a decorative touch.

When I want a lighter option, I use reduced-fat whipped topping and milk, and it still turns out deliciously creamy.

Storage/Reheating

I store any leftovers tightly covered in the refrigerator for up to 4 days. The texture actually improves after the first day as the layers continue to soften.

Since this is a chilled dessert, I do not reheat it. I simply slice and serve straight from the refrigerator.

If I need to prepare it well in advance, I sometimes freeze it for up to 1 month. I thaw it overnight in the refrigerator before serving.

FAQs

Can I make this dessert ahead of time?

I always make this cake ahead of time because it needs several hours to chill. I find that preparing it the night before serving gives the best texture and flavor.

Can I use homemade whipped cream instead of whipped topping?

I can substitute homemade whipped cream, but I make sure to stabilize it so the layers hold up well during chilling.

How do I know when the cake is ready to serve?

I check that the graham crackers have softened and the layers are firm enough to slice cleanly. This usually takes at least 6 hours.

Can I use a different type of chocolate for the ganache?

I sometimes use dark chocolate or milk chocolate instead of semi-sweet chocolate chips, depending on how rich I want the topping.

Can I make this in a different pan size?

I can use a smaller dish for thicker layers, though I may need to adjust the layering slightly. I just ensure the graham crackers cover each layer evenly.

Conclusion

I find this No-Bake Chocolate Eclair Icebox Cake to be one of the easiest and most satisfying desserts I can make. The creamy vanilla layers, soft graham crackers, and smooth chocolate ganache create a perfect balance of flavor and texture. Whenever I need a simple yet impressive treat, I confidently turn to this chilled, make-ahead favorite.

📖 Recipe:

No-Bake Chocolate Eclair Icebox Cake

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Author: Cheryl
Total Time: 6 hours 25 minutes
Yield: 12 servings
Diet: Vegetarian

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Description

A rich and creamy no-bake dessert made with layers of vanilla pudding, whipped topping, and graham crackers, topped with smooth chocolate ganache. As it chills, the crackers soften into a cake-like texture, creating a sliceable treat that tastes just like a classic chocolate eclair.