The No-Bake Chocolate Éclair Icebox Cake is a decadent, creamy dessert that combines the flavors of classic French éclairs with the ease of an icebox cake.
This recipe is perfect for busy days when you want to impress your family or guests without spending hours in the kitchen. Layers of buttery graham crackers, rich vanilla pudding, and whipped cream create a soft, cake-like texture as they chill together, while the glossy chocolate ganache topping adds a touch of indulgence. Best of all, no oven is required, making it an ideal treat for warm days, parties, or last-minute dessert cravings. With a few simple ingredients and minimal effort, you can create a dessert that tastes like it came straight from a bakery.
Ingredients
- 2 (3.4 oz) packages instant vanilla pudding mix
- 3 cups cold whole milk
- 1 (8 oz) container whipped topping, thawed
- 1 box graham crackers
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
Instructions
- In a large mixing bowl, whisk together the instant vanilla pudding mix and cold milk for about 2 minutes, or until the mixture begins to thicken. Gently fold in the whipped topping using a spatula until fully combined, creating a smooth and creamy filling. Set aside. In a 9×13-inch baking dish, arrange a single layer of graham crackers, breaking some pieces if necessary to completely cover the bottom.
- Spread half of the pudding mixture evenly over the graham crackers, smoothing the top with a spatula. Add another full layer of graham crackers on top of the pudding, followed by the remaining pudding mixture. Finish with a final layer of graham crackers, ensuring that all pudding is covered.
- For the chocolate topping, place the chocolate chips, heavy cream, and butter in a heatproof bowl. Microwave in 20-second intervals, stirring after each, until the chocolate is melted and the mixture is smooth. Stir in the vanilla extract until fully incorporated. Pour the warm chocolate mixture over the top layer of graham crackers, spreading it evenly to the edges.
- Cover the dish with plastic wrap or foil and refrigerate for at least 6 hours, or preferably overnight. This chilling time allows the graham crackers to absorb moisture from the pudding, creating a soft, cake-like texture. When ready to serve, cut the cake into squares with a sharp knife. For clean slices, wipe the knife between each cut. Serve chilled and enjoy the creamy, chocolatey goodness in every bite.
- This no-bake chocolate éclair icebox cake can be stored in the refrigerator for up to 3 days, making it a convenient make-ahead dessert for gatherings. You can also experiment by using flavored pudding, adding a sprinkle of crushed nuts over the chocolate layer, or incorporating a drizzle of caramel for extra indulgence. It’s an incredibly versatile recipe that can be adapted to suit your personal taste, and its light yet satisfying texture will keep everyone coming back for seconds.