No Bake Chocolate Eclair Cake (Icebox Cake)
This No Bake Chocolate Eclair Cake is a creamy, dreamy dessert that’s a breeze to make and perfect for any occasion!
Equipment
- Mixing Bowl
- Whisk
- Spatula
- 9x13 inch Baking Dish
- Plastic Wrap
Ingredients
- 6.8 ounces instant vanilla pudding mix (2 small packs)
- 3 cups cold milk (2% for creaminess)
- 8 ounces whipped topping (thawed, like Cool Whip)
- 20 sheets graham crackers (about 2 sleeves)
- 16 ounces chocolate frosting (store-bought or homemade)
Instructions
- In a mixing bowl, whisk together the instant vanilla pudding mix and cold milk until the mixture thickens, about 2 minutes.
- Gently fold the thawed whipped topping into the pudding mixture until well combined.
- Layer your graham crackers in the bottom of a 9x13-inch baking dish.
- Spread half of the pudding mixture over the crackers and smooth it out evenly.
- Add another layer of graham crackers on top, followed by the remaining pudding mixture.
- Top with one final layer of graham crackers and spread the chocolate frosting over the top.
- Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
Notes
- Store leftovers in the refrigerator, covered, for up to 4 days.
- For a chocolate twist, try using chocolate pudding mix.
- Make sure to chill the cake to allow the flavors to meld.