Here’s a delicious and easy No-Bake Chocolate Eclair Icebox Cake recipe — perfect for summer or when you want a quick, crowd-pleasing dessert with minimal effort!
🍫 No-Bake Chocolate Eclair Icebox Cake
🕒 Prep Time: 15 minutes
🍽 Chill Time: At least 4 hours (preferably overnight)
📦 Serves: 12
Ingredients
For the cake:
2 (3.4 oz) boxes instant vanilla pudding mix
3 cups cold milk
1 (8 oz) container Cool Whip, thawed
1 box graham crackers (about 14.4 oz)
For the chocolate topping:
1/3 cup unsweetened cocoa powder
1 cup granulated sugar
1/4 cup milk
1/2 cup (1 stick) unsalted butter
1 tsp vanilla extract
Instructions
1. Make the pudding filling:
In a large bowl, whisk together the instant pudding mix and cold milk for about 2 minutes until it thickens. Fold in the Cool Whip until fully combined.
2. Assemble the cake:
In a 9×13-inch baking dish, place a single layer of graham crackers on the bottom.
Spread half of the pudding mixture over the crackers.
Add another layer of graham crackers on top of the pudding.
Spread the remaining pudding mixture over the second cracker layer.
Finish with a final layer of graham crackers on top.
3. Make the chocolate topping:
In a medium saucepan, combine cocoa powder, sugar, milk, and butter.
Bring to a boil over medium heat, stirring constantly. Let it boil for 1 minute.
Remove from heat and stir in vanilla.
Let cool for 10 minutes, then pour over the top layer of graham crackers, spreading evenly.
4. Chill:
Cover the dish and refrigerate for at least 4 hours, preferably overnight. This allows the graham crackers to soften into a cake-like texture.
✅ Tips
For a shortcut, you can use a can of chocolate frosting (microwave for 20–30 seconds to soften) instead of making the homemade topping.
Want a richer flavor? Try French vanilla pudding or add a layer of sliced bananas or strawberries between the pudding layers.