PrintNo-Bake Chocolate Eclair Cake: Easy Icebox Dessert
Make this incredibly simple, no-bake chocolate eclair cake. It features layers of graham crackers, creamy vanilla pudding, and a rich chocolate topping, delivering classic eclair flavor without turning on your oven. This is a perfect crowd-pleasing dessert for any gathering.
- Prep Time: 20 min
- Cook Time: 5 min
- Total Time: 6 hr 25 min
- Yield: 12 servings 1x
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 (3.9 ounce) package instant vanilla pudding mix
- 2 cups cold milk
- 1 (8 ounce) container frozen whipped topping, thawed
- 1 box (14.4 ounces) graham crackers
- 1 (5.1 ounce) package instant chocolate pudding mix
- 2 cups cold milk (for chocolate layer)
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
Instructions
- Prepare the vanilla filling: In a medium bowl, whisk the instant vanilla pudding mix and 2 cups of cold milk until thickened, about 2 minutes. Gently fold in the thawed whipped topping until just combined. Set aside.
- Prepare the chocolate topping: In a small saucepan, combine the chocolate chips and heavy cream. Heat over low heat, stirring constantly, until the chocolate is melted and the mixture is smooth. Remove from heat.
- Assemble the first layer: Arrange a single layer of graham crackers on the bottom of a 9×13 inch baking dish. You may need to break some crackers to fit the edges.
- Add the vanilla layer: Spread half of the vanilla pudding mixture evenly over the graham crackers.
- Add the second cracker layer: Place another layer of graham crackers over the vanilla filling.
- Add the remaining vanilla layer: Spread the remaining half of the vanilla pudding mixture over the second cracker layer.
- Add the final cracker layer: Top with a final layer of graham crackers.
- Add the chocolate topping: Pour the warm chocolate topping evenly over the top layer of crackers, spreading it to cover completely.
- Chill: Cover the dish with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow the graham crackers to soften and the cake to set. This step is crucial for the icebox cake texture.
- Serve: Slice the chilled cake into squares and serve cold.
Notes
- For a richer, more classic eclair flavor, you can substitute the instant vanilla pudding with a homemade pastry cream (diplomat cream).
- If you want a thicker, fudgier chocolate topping, use a standard chocolate frosting recipe instead of the simple ganache listed above.
- This make-ahead dessert tastes best when chilled for the full 6 to 8 hours, as this softens the graham crackers into a cake-like texture.
Nutrition
- Serving Size: 1 square
- Calories: 350
- Sugar: 35
- Sodium: 320
- Fat: 16
- Saturated Fat: 8
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 2
- Protein: 5
- Cholesterol: 25