Eclair Icebox Cake
If you have not heard of this cake, you are crazy, & you need to make it NOW! I actually was one of those “crazy” people like a year ago who had never heard of this & tried it for the first time at a friend’s house. The husband made it & I was laughing at him because I didn’t think he was capable of fixing a dessert for us. That was until I took a bite & realized how good it is & how ridiculously simple it is to prepare that even a “husband” can do it.
Not only is this a dessert that the most challenged cook, or even young child can prepare, it’s a great summer dessert because it is a no-bake treat. I am not sure if it will melt at all in the sun though, but everyone will probably eat it rather quickly anyway. Oh and you can even use a tub of prepared chocolate frosting if you want to make it even that much easier.
One last bit of news: I am off for vacation starting tomorrow so I have some great guest bloggers lined up for you all. My family & I are headed to California to play at Disneyland…I know, you all can be jealous now, but come see what my friends have to share!
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Eclair Icebox Cake
Ingredients
- 6.8 oz (192 g) instant French vanilla pudding mix, (two 3.4oz boxes)
- 3 cups (710 ml) cold milk
- 8 oz (226 g) tub cool whip
- 14.4 oz (408 g) box graham crackers , (3 sleeves)
- 6 Tbsp (85 g) butter, room temperature
- 4 Tbsp milk
- 1 tsp vanilla extract
- 6 Tbsp unsweetened cocoa powder
- 1 ½ cups (180 g) powdered sugar
Instructions
- In a large bowl whisk the pudding with the milk. Allow to set up for a couple minutes in the fridge. Then fold in the cool whip.
- In a 13×9″ pan layer graham crackers to cover the bottom of the pan. Then spread half the pudding mixture on top of the graham crackers.
- Place a second layer of graham crackers on top of the pudding as tight fitting as you can. Then spread the second half of the pudding on top.
- Place one last layer of graham crackers fitted on top of the pudding.
- In a separate bowl beat the butter, milk & vanilla with a hand mixer. Add cocoa & powdered sugar. Mix on LOW until incorporated (you don’t want the dry ingredients to fly out of the bowl at you.) Spread over the top of the graham crackers.
- REFRIGERATE for at least 8 hours to overnight. Cut & serve cold.
Notes
Did you make this?
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This is an easy and super yummy dessert. One of my hubby’s favorites. I love the chocolate icing on top. Always a big hit at family dinners. I made it for the Father’s Day dinner tomorrow, can’t wait!
Thanks Robin! I hope your Father’s Day celebrations went well and that the dessert turned out great!
I got chocolate wafers instead of graham crackers and crushed the top layer and then drizzled chocolate syrup on top. was really good also,
Yum! Great alterations!
I’ve never tried an Eclair Icebox Cake but it looks amazing! This recipe looks like something I’d really enjoy. The fact that it’s a no bake cake makes it even better! The instructions seem very simple to follow and it looks like it doesn’t take much time to make. This will definitely be next on things to try! Where can you buy instant pudding? What other ways do you like to make it?
There are two types of pudding at the store: instant and cook & serve. You really just need to read the box and make sure you buy the right one. There are lots of different variations of this recipe. Try searching chocolate lasagna, to name one. Enjoy!
Thank you for posting this recipe. I brought it to a BBQ and it was a big hit. Followed the recipe exactly (except I used something called “True Whip” bought at WFM); it really does taste like an éclair. Thanks again! 🙂
Glad you liked it! Thanks for sharing your review!
I make this for our family reunion every year but now have to make two, my husband complained it was always gone before he got any. So now he gets a whole one for himself, but of course shares with me and the grands.
Haha. Awesome!
My mother also made this in the summer as a dessert after dinners…..cooked pudding and NO frosting. I like the idea of a frosting and am going to try it. Thank You for a great reminder of good things past.
I love that everyone has their own version of this recipe. It’s a great one to play around with.
Please mention it is “Instant” pudding. Some begginers might need that info.
also, Ganach is amazing on it.
Thanks for your suggestions!
This is similar to a ice bos cake my mother used to make. Her’s was made with cooked pudding. She sometimes would put a layer of sliced bannana’s on the bottom layer of graham craker’s then chocolat pudding, craker’s, bannana vanilla pudding then the last layer of graham craker’s. Yumm, that was so good. I’m going to try this recipe this week for the 4th of July. Thank you!
That sounds like a great version of this recipe!
I made this but I used fat free pudding and instead of the frosting, I made ganache. It set up great and was a huge hit. Also, a little less calories!
Great alterations! Yum!