No-Bake Éclair Cake (Icebox Cake)
This famous “Éclair Cake” is a beloved, foolproof dessert that layers graham crackers with a rich vanilla cream and is topped with a simple chocolate glaze. It tastes just like a classic éclair but requires no baking and no pastry skills. It’s the ultimate make-ahead crowd-pleaser.
Prep Time: 20 mins | Chill Time: 4+ hours (best overnight) | Serves: 12-15
Ingredients:
For the Cream Filling:
· 2 (3.4 oz) boxes instant vanilla pudding mix
· 3 cups cold whole milk
· 1 (8 oz) container frozen whipped topping (like Cool Whip), thawed – or 2 cups of freshly whipped heavy cream, lightly sweetened
For the Graham Cracker Layers:
· 1 (14.4 oz) box honey graham crackers (you will use most, but not all, of the box)
For the Chocolate Glaze:
· ⅓ cup unsweetened cocoa powder
· 1 cup granulated sugar
· ¼ cup (½ stick) unsalted butter
· ¼ cup milk or heavy cream
· 1 tsp vanilla extract
· Pinch of salt
Optional Garnish: Lightly sweetened whipped cream, chocolate shavings
Instructions:
- Make the Cream Filling:
· In a large bowl, whisk together the instant pudding mixes and cold milk for 2 minutes until thick and smooth.
· Immediately fold in the thawed whipped topping (or your sweetened whipped cream) until fully combined and no streaks remain. The mixture will be very thick and fluffy.
- Assemble the First Layers:
· Lightly grease a 9×13-inch baking dish.
· Arrange a single, even layer of graham crackers on the bottom, breaking pieces as needed to fit and cover the entire bottom.
- Layer the Cream:
· Spread half of the pudding cream mixture evenly over the graham cracker layer.
- Repeat Layers:
· Place another layer of graham crackers over the cream.
· Spread the remaining half of the cream mixture evenly over this second cracker layer.
· Top with a final, third layer of graham crackers. Gently press down to ensure it’s level.
- Make the Chocolate Glaze:
· In a medium saucepan over medium heat, combine the cocoa powder, sugar, butter, and milk/cream.
· Bring to a gentle boil, stirring constantly. Let it boil for 1 full minute.
· Remove from heat and stir in the vanilla extract and a pinch of salt.
· Let the glaze cool for about 5-10 minutes so it’s still pourable but not piping hot (this prevents it from melting the cream layer).
- Top & Chill:
· Slowly and evenly pour the warm chocolate glaze over the final layer of graham crackers. Use an offset spatula to spread it into a smooth, even layer.
· Cover the dish with plastic wrap or a lid.
· Refrigerate for at least 4 hours, but preferably overnight (8-12 hours). This is the most important step—it allows the graham crackers to soften into a cake-like, pastry texture.
- Serve:
· Cut into squares and serve cold. Top with a dollop of whipped cream if desired.
Recipe Success Tips & Variations:
· The Long Chill is Non-Negotiable: Don’t rush it. The magic happens in the fridge as the crackers transform.
· Homemade Whipped Cream Version: For a less sweet, richer taste, whip 2 cups of heavy cream with ¼ cup powdered sugar and 1 tsp vanilla until stiff peaks form. Fold this into the prepared pudding instead of the frozen topping.
· Different Pudding Flavors: Use chocolate pudding for a double-chocolate version, or try cheesecake-flavored pudding.
· Graham Cracker Note: Use classic honey grahams. Avoid cinnamon-sugar ones, as they can overpower the flavor.
· Glaze Shortcut: You can use a store-bought chocolate frosting, warmed slightly to make it pourable.
· Storage: Keep covered in the refrigerator for up to 4 days. It does not freeze well due to the creamy texture.
This dessert is famous for a reason—it’s simple, delicious, and always disappears fast. Enjoy your no-bake éclair masterpiece