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Easy No Bake Éclair Icebox Cake Recipe

Enter the Éclair Icebox Cake—a delightful fusion of the traditional eclair’s flavors and the convenience of a no-bake dessert. With its layers of graham crackers softened by velvety whipped cream and rich chocolate ganache, this cake offers a symphony of textures and tastes that will leave you craving more with every heavenly bite.

If you have never had the pleasure of eating a piece of icebox cake, you’re in for a treat. They are super easy to make, budget friendly, and a delicious dessert. My whole family loves this simple cake.

Easy No Bake Éclair Icebox Cake Recipe

What are Icebox Cakes?

Icebox cakes are delightful, no-bake desserts that have been around for ages. They’re named after the now-obsolete “icebox,” which was an early form of refrigeration. These cakes are incredibly easy to make and require no baking whatsoever. You just layer different types of cookies with cool whip, pudding, or some other custard. According to the seasoned mom, make this old-fashioned icebox cake is a dessert by layering cream, fruit, nuts, and wafers. There is no baking, set it in the refrigerator.

How to Make Éclair Icebox Cake Recipe

An easy dessert. If you have kids that like to help in the kitchen, this is a great recipe to have them help.

Start with making the pudding mixture. In a large bowl whisk the pudding with the milk. Next fold in the cool whip.

Place graham crackers in a 9 X 13 baking dish in a single layer.

Make one layer of the crackers, spoon on a little of the vanilla pudding. Continue layering the crackers and pudding making 2 or 3 layers.

Layering Graham Crackers Over Pudding Mixture

To make the chocolate layer, in a small saucepan, heat the cocoa powder, sugar, and milk over medium heat. Stir constantly while heating to a boil. Continue to cook for 1 minute. Remove from the heat and add in the butter and vanilla extract. Stir to combine. Pour the chocolate mixture over the top.

Cover the cake loosely with foil and plastic wrap. Refrigerate at least 4 hours, or overnight.

Garnish the top of the cake with crushed graham crackers or cookies, chocolate sprinkles, or chocolate shavings, if desired.

Slice and serve cold.

Making the Chocolate Topping

Make Ahead Dessert

It’s the perfect dessert to make ahead. In fact, it is best to make this the day before or the morning before serving.

Icebox Cake Storage

This Icebox Cake needs to be refrigerated. Leftovers should be placed in an airtight container and refrigerated. It will stay fresh in the fridge for up to 3-4 days. It’s best to eat in the first 2 days.  

Freezing is not recommended as it can change the texture of the cake.

Easy No Bake Éclair Icebox Cake Recipe
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Easy No Bake Éclair Icebox Cake Recipe

Enter the Éclair Icebox Cake—a delightful fusion of the traditional eclair’s flavors and the convenience of a no-bake dessert. With its layers of graham crackers softened by velvety whipped cream and rich chocolate ganache, this cake offers a symphony of textures and tastes that will leave you craving more with every heavenly bite.
Prep Time15 minutes
Cook Time5 minutes
Chilling4 hours
Course: Dessert
Cuisine: American
Keyword: easy recipe, no-bake recipe, summer dessert, Valentine’s Dessert
Servings: 12 Servings, 9 X 13 pan
Calories: 279kcal

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Ingredients

  • 7 Ounces Instant Vanilla Pudding 2, 3.5 ounce boxes (small boxes)
  • 3 Cups Milk
  • 8 Ounces Whipped Topping 1 container
  • 14.4 Ounces Box Graham Crackers 1 box
  • 1/3 Cup Unsweetened Cocoa Powder
  • 1 Cup Granulated Sugar
  • 1/4 Cup Milk
  • 1/2 Cup Butter
  • 1 Teaspoon Vanilla Extract

Instructions

  • Combine dry pudding mix and 3 cups milk; mix with wire whisk until mixed and starting to thicken. Stir in Cool Whip.
  • Place a layer of graham crackers at the bottom of a 9 X 13 dish. Spread 1/2 of the pudding mixture over the graham crackers. Repeat with another layer of graham crackers and pudding; then top with a final layer of graham crackers.

Chocolate Topping

  • To make the chocolate layer, in a small saucepan, heat the cocoa powder, sugar, and milk over medium heat. Heat to a boil while stirring constantly. Continue to cook for 1 minute. Remove from the heat and add in the butter and vanilla extract. Stir to combine. Pour the chocolate mixture over the top.
  • Cover the cake loosely with foil and plastic wrap and refrigerate for at least 4 hours, or overnight.
  • Garnish the top of the cake with crushed graham crackers or cookies, chocolate sprinkles, or chocolate shavings, if desired.
  • Slice and serve cold.

Your Own Private Notes

Notes

Icebox Cake Storage

This Icebox Cake needs to be refrigerated. Leftovers should be placed in an airtight container and refrigerated. It will stay fresh in the fridge for up to 3-4 days. It’s best to eat in the first 2 days.
Freezing is not recommended as it can change the texture of the cake.

Nutrition

Calories: 279kcal | Carbohydrates: 40g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 29mg | Sodium: 809mg | Potassium: 158mg | Fiber: 1g | Sugar: 24g | Vitamin A: 357IU | Calcium: 100mg | Iron: 0.4mg

Serving Elcair No Bake Cake

We hove you love this recipe as much as we do. We have a few more delicious recipes for you to try.

AboutVictoria

You can find Victoria crocheting, quilting, and creating recipes. She has cooked in restaurants for over 20 years, including many larger parties. In her professional career, she has worked in management in a wide variety of businesses including higher education as a dean of a division. All the while attending college part-time to achieve her doctorate in higher education with an emphasis in e-learning.

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