No Bake Chocolate Eclair Icebox Cake is a delightfully creamy dessert that’s layered with rich vanilla pudding, graham crackers, and a luscious chocolate ganache. It’s not heavy or overly sweet either.
I think it’s a perfect summertime or anytime dessert, and if you’re not a fan of one ingredient, feel free to substitute it to your liking. It will still be undeniably delicious! If you’re looking for a light and creamy dessert that’s not overly complicated, you’ve come to the right place. When you make a simple and quick no-bake cake and pair it with the flavors of a classic eclair, you get the perfect dessert. The addition of chocolate just sends it over the top. I’ve really been in the mood for easy, refreshing desserts and this dreamy icebox cake reminds me of sunny days and family gatherings. Not a fan of one ingredient? Don’t worry, it’s still delicious with your favorite substitutes.
Kitchen Equipment Needed:
- Mixing bowls
- Whisk
- 9×13 inch baking dish
- Spatula
- Saucepan
- Measuring cups and spoons
Ingredients:
- 2 packages (3.4 oz each) instant vanilla pudding mix
- 3 cups cold milk
- 1 container (8 oz) whipped topping, thawed
- 1 box graham crackers
- 1 cup semisweet chocolate chips
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Directions:
- In a mixing bowl, whisk together the instant vanilla pudding mix and cold milk until smooth and thickened, about 2 minutes.
- Fold in the whipped topping until well combined.
- Arrange a single layer of graham crackers on the bottom of a 9×13 inch baking dish, breaking them as needed to fit.
- Spread half of the pudding mixture over the graham crackers, smoothing it out with a spatula.
- Add another layer of graham crackers on top of the pudding mixture.
- Spread the remaining pudding mixture over the second layer of graham crackers.
- Top with a final layer of graham crackers.
- In a saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add the semisweet chocolate chips, butter, and vanilla extract. Let sit for 2 minutes, then stir until smooth and glossy.
- Pour the chocolate ganache over the top layer of graham crackers, spreading it out evenly with a spatula.
- Refrigerate the cake for at least 4 hours or overnight, allowing the graham crackers to soften and the flavors to meld together.
- Serve the No Bake Chocolate Eclair Icebox Cake chilled, cutting into squares.
Enjoy the delicious layers and creamy texture of this No Bake Chocolate Eclair Icebox Cake, a perfect dessert that’s sure to become a favorite. With its simple preparation and rich flavors, it’s a dish that’s both refreshing and indulgent!
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