Go Back
To create the No Bake Chocolate Eclair Icebox Cake, you will need the following ingredients: - 2 cups heavy whipping cream - 1 cup powdered sugar - 1 teaspoon vanilla extract - 1 box (14 oz) graham crackers - 1 package (3.4 oz) instant vanilla pudding mix - 2 ½ cups milk - 1 container (8 oz) whipped topping (thawed) - 1 cup semi-sweet chocolate chips - 2 tablespoons unsweetened cocoa powder - 1 tablespoon butter These ingredients come together to form a delicious dessert. The heavy whipping cream gives it a rich texture. The powdered sugar adds sweetness. Vanilla extract brings in a lovely flavor. The graham crackers provide a nice crunch. Instant vanilla pudding mix makes it easy to achieve a creamy layer. Milk helps the pudding set just right. Whipped topping adds lightness. The chocolate chips and cocoa powder create a rich ganache. Finally, butter helps in melting the chocolate smoothly. You can find the Full Recipe in the next section to guide you step-by-step. Enjoy making this delightful cake! To start, grab a large bowl. Pour in 2 cups of heavy whipping cream. Whip it until it thickens. Next, add 1 cup of powdered sugar and 1 teaspoon of vanilla extract. Keep whipping until you see stiff peaks form. This means your cream is ready. Set it aside for now. In another bowl, combine 1 package of instant vanilla pudding mix with 2 ½ cups of milk. Whisk this mixture until it is smooth. Let it sit for about 5 minutes to thicken. This will help create a creamy texture that blends well with the whipped cream. Now, it’s time to layer your cake. Start with a 9x13 inch dish. Place a layer of graham crackers at the bottom. Spread half of the pudding mixture over the crackers. Smooth it out evenly. Add another layer of graham crackers on top of the pudding. Then, spread the remaining pudding mixture over this layer. Finish with one last layer of graham crackers. Cover the dish with plastic wrap. Refrigerate for at least 4 hours, or even overnight if you can wait. This helps the layers set up nicely. While your cake chills, prepare the chocolate ganache. Melt 1 tablespoon of butter in a small saucepan over medium heat. Add 1 cup of semi-sweet chocolate chips. Stir until it becomes smooth. Remove from heat and whisk in 2 tablespoons of unsweetened cocoa powder. Let it cool slightly. After the icebox cake is set, pour the chocolate ganache over the top. Spread it evenly to cover the surface. Return it to the fridge for another 30 minutes. This will let the ganache firm up before you slice and serve. Enjoy your No Bake Chocolate Éclair Icebox Cake! For the full recipe, check the section above. To achieve perfect stiff peaks, start with cold cream. Cold cream whips better and faster. Use a large bowl to give the cream space to expand. Whip the cream on medium speed until it thickens. When it starts to hold shape, slowly add powdered sugar. This helps stabilize the cream. Be careful not to over-whip it. Over-whipping makes the cream grainy and difficult to spread. Even distribution is key to a great icebox cake. Use a spatula to smooth the pudding mixture over the graham crackers. Make sure you cover every corner. This ensures each bite has the same flavor and texture. To prevent soggy layers, let the pudding sit for a moment. This lets it thicken before you spread it on the crackers. The longer the layers sit, the better they hold together. For presentation, serve slices on dessert plates. A sprinkle of cocoa powder adds visual appeal. You can also add a fresh berry, like raspberries, for a pop of color. If you want a creamier look, garnish with a dollop of whipped cream. Pair this cake with coffee or milk. Both drinks complement the chocolate flavor well. For a fun twist, try serving it with a scoop of vanilla ice cream. Enjoy your delicious creation! {{image_2}} You can change up the flavors in your No Bake Chocolate Eclair Icebox Cake. One easy way is to swap the chocolate pudding for a different flavor. Try using butterscotch or strawberry pudding. Each choice brings a new twist to the classic taste. You can also add fruit layers. Fresh strawberries, bananas, or raspberries work great. Just slice the fruit and layer it between the graham crackers and pudding. This adds freshness and color to your cake. If you need dairy-free options, you can use coconut cream instead of heavy whipping cream. It gives a nice flavor and texture. Use almond milk or oat milk in place of regular milk. For the pudding mix, choose a dairy-free brand. For gluten-free options, make sure to pick gluten-free graham crackers. Many brands offer these, so you won’t miss out on the crunch. You can also check the pudding mix for gluten-free labels. Want to serve fewer people? You can scale the recipe down easily. Just use smaller amounts of each ingredient. A 9x9 inch dish works well for a smaller cake. You can also make mini dessert variations. Use small cups or jars to create individual servings. Layer the ingredients just like the full-size cake. This makes it fun and easy to share. Remember, these variations help you make the cake your own. Check the Full Recipe for all the details! You can store No Bake Chocolate Eclair Icebox Cake in the fridge for up to 4 days. Make sure to cover it tightly with plastic wrap. This helps keep it fresh and moist. Check for any signs of spoilage before serving, like off smells or a change in texture. If you want to keep it longer, consider freezing it. Yes, you can freeze No Bake Chocolate Eclair Icebox Cake! To freeze it, wrap the cake tightly in plastic wrap, then foil. This prevents freezer burn. It can stay frozen for about 2 months. When you're ready to enjoy it, move it to the fridge to thaw overnight. Serve it chilled for the best taste. A No Bake Chocolate Eclair Icebox Cake is a layered dessert. It uses graham crackers, pudding, and whipped cream. The layers create a creamy and rich treat that is easy to make. You don’t need an oven, making it simple for anyone. The chocolate ganache on top adds a sweet finish. This cake needs time to set in the fridge. It should chill for at least 4 hours. For the best results, let it sit overnight. This helps the layers blend well and firm up. Yes, you can use different chocolates for the ganache. Dark chocolate can give a richer taste. Milk chocolate will make it sweeter. You can also try white chocolate if you want a lighter flavor. Each type will change the cake's taste slightly. You will know the cake is ready when it is firm. The layers should hold together when sliced. The ganache should also be set on top. If it feels soft or wobbly, let it chill longer. If you need a substitute for heavy whipping cream, use coconut cream. Almond milk can also work, but it won’t whip. Another option is to use a store-bought whipped topping. Just make sure it is thawed before using. The No Bake Chocolate Eclair Icebox Cake brings simple ingredients and steps together. We looked at whipping cream, pudding, and chocolate ganache. Plus, I shared tips for perfect layers and presentation. You can also explore fun flavor changes and ways to adapt for diets. In the end, this dessert is easy and versatile. Whether you’re a pro or a beginner, you can create something delicious. Enjoy making this cake for friends and family. They will love it!

No Bake Chocolate Eclair Icebox Cake

Indulge in the ultimate dessert with this No Bake Chocolate Éclair Icebox Cake! Layered with creamy vanilla pudding, graham crackers, and rich chocolate ganache, it's perfect for any occasion. In just 20 minutes of prep, you can create a treat that will impress your friends and family. Click to explore the easy step-by-step recipe and make this delightful icebox cake your new favorite dessert. Enjoy the sweetness today!
Print Recipe Pin Recipe

Ingredients
  

2 cups heavy whipping cream

1 cup powdered sugar

1 teaspoon vanilla extract

1 box (14 oz) graham crackers

1 package (3.4 oz) instant vanilla pudding mix

2 ½ cups milk

1 container (8 oz) whipped topping (thawed)

1 cup semi-sweet chocolate chips

2 tablespoons unsweetened cocoa powder

1 tablespoon butter

Instructions
 

In a large bowl, whip the heavy cream until it starts to thicken. Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form. Set aside.

    In another bowl, combine the instant vanilla pudding mix with the milk. Whisk until smooth and let it sit for about 5 minutes until it thickens.

      Gently fold the whipped topping into the pudding mixture until fully incorporated.

        In a 9x13 inch dish, place a layer of graham crackers at the bottom.

          Spread half of the pudding mixture over the crackers, smoothing it out evenly.

            Add another layer of graham crackers on top of the pudding, followed by the remaining pudding mixture.

              Top with a final layer of graham crackers. Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the layers to set.

                While the cake is chilling, prepare the chocolate ganache. In a small saucepan, melt the butter over medium heat; add semi-sweet chocolate chips and stir until smooth. Remove from heat and whisk in cocoa powder until fully combined. Let it cool slightly.

                  After the icebox cake has set, remove it from the refrigerator and pour the chocolate ganache over the top. Spread it evenly to cover the surface.

                    Return to the fridge for another 30 minutes to let the ganache firm up before slicing and serving.

                      Prep Time: 20 minutes | Total Time: 5 hours | Servings: 12

                        - Presentation Tips: Serve slices on dessert plates with a sprinkle of cocoa powder on top and a fresh berry (like raspberries) for color. Garnish with a dollop of whipped cream if desired.