No Bake Chocolate Eclair Cake (Icebox Cake)
A no-bake layered icebox cake made with instant vanilla pudding, whipped topping, graham cracker sheets, and chocolate frosting. Refrigerate until the crackers soften for a classic chocolate eclair flavor and texture.
Equipment
- 1 9×13 baking dishusually a 3 quart size
Ingredients
Ingredients
- 6.8 ouncesinstant vanilla pudding mix2 small packs
- 3 cupsmilkcold I used 2%
- 8 ounceswhipped toppingthawed like Cool Whip
- 20 sheetsgraham crackerabout 2 1/2 sleeves
- 16 ounceschocolate frosting
Instructions
Instructions
- In a large bowl, add the 6.8 ounces instant vanilla pudding mix (two small packs) and 3 cups cold milk. Whisk until the pudding mix is fully dissolved and the mixture is smooth and beginning to thicken with no lumps.
- Gently fold in the 8 ounces thawed whipped topping until evenly combined and smooth.
- Place a single layer of graham cracker sheets along the bottom of a 9×13-inch pan so the bottom is fully covered.
- Spread half of the pudding-and-whipped-topping mixture evenly over the first graham cracker layer.
- Arrange a second full layer of graham cracker sheets on top of the pudding layer, pressing gently so the crackers make good contact with the filling.
- Spread the remaining pudding mixture evenly over the second graham cracker layer.
- Finish with a final full layer of graham cracker sheets on top.
- Cover the pan and refrigerate for 30 minutes to allow the layers to set slightly.
- Place the 16 ounces of chocolate frosting in a microwave-safe bowl and heat in the microwave for 15–20 seconds. Stir well until smooth and thin enough to spread; it should be warm but not hot.
- Spread the warmed chocolate frosting evenly over the top graham cracker layer.
- Cover the cake and refrigerate for at least 5 hours or overnight to fully soften the crackers and set the cake. Slice and serve.
Notes
Notes
If it is a really hot day, it can sometimes be hard for this dessert to hold its shape. Popping the pan in the freezer for 30 minutes can help to make it easier to slice a piece so you don’t end up scooping.
If it is a really hot day, it can sometimes be hard for this dessert to hold its shape. Popping the pan in the freezer for 30 minutes can help to make it easier to slice a piece so you don’t end up scooping.