This no-bake chocolate eclair icebox cake is made with graham crackers and pudding to give it a cake-like, rich taste! Easy and classic dessert recipe for a summer potluck.
A few weeks ago, we had a church potluck, and one of my friends brought one of the absolute best desserts I’ve ever had. Seriously.
Afterwards, I told her I had to have the recipe. This one was definitely going on my potluck rotation! So she just kind of described it to me quickly. That night, I took what she told me and kind of modified the recipe to make it my own – and y’all. You are going to go nuts over this super easy recipe.
The graham cracker layers get soft as they set overnight, so you end up having a cake-y texture in between layers of rich pudding mixture. And the chocolate topping gets just a little bit firm when it sets, giving the slightest bit of crunch and texture. It’s incredible.
Here’s my version of Chocolate Eclair Icebox Cake!
No-Bake Chocolate Eclair Icebox Cake
Ingredients
- 14.4 oz box graham crackers
- 2 3.1 oz boxes vanilla pudding mix
- 8 oz container whipped topping thawed
- 1/2 cup powdered sugar
- 2 tsp vanilla extract
- 2 cups cold milk
- 1 cup half and half
- Topping:
- 1/3 cup cocoa powder
- 1 1/2 cups powdered sugar
- 1 cup semi-sweet chocolate chips
- 1/2 stick 1/4 cup butter
- 2 tsp vanilla extract
- 1/3 cup half and half
- pinch of salt
Instructions
- In a large bowl, mix pudding mix, 1/2 cup powdered sugar, 2 tsp vanilla extract, 2 cups cold milk, and 1 cup half and half. Whisk well and let set in the fridge for at least 30 minutes.
- Once pudding is set, gently fold in whipped topping until well-incorporated.
- Put a layer of graham crackers in the bottom of a 9x13" baking dish. Layer half of the pudding mixture over the graham crackers. Repeat a layer of graham crackers, the remaining pudding mixture, and one more layer of crackers.
- Combine semi-sweet chocolate chips, 1/3 cup half and half, butter, pinch of salt, and 2 tsp vanilla extract in a microwave-safe bowl. Microwave in 30 second increments until contents are completely melted, mixing well in between. Once completely melted, add in 1 1/2 cups powdered sugar and 1/3 cup cocoa powder.
- Pour chocolate over the top layer of graham crackers; spread to cover entire cake.
- Let cake set in the fridge at least overnight before serving.
Good luck not eating it all in one weekend (like I might or might not have done).
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This is one of my go to potluck desserts. However, I live out in the country and was planning to make this one day and didn’t have vanilla pudding. I did have banana pudding, so I substituted banana for vanilla, then added a layer of bananas! It was delicious and gave a twist to this recipe.
I bet it’s amazing with banana flavors. I love chocolate and banana together!
I have made this for years for my kids. They all like it. One thing I did do differently tho was to use a can of Chocolate Icing instead of making my own. Either way it is a keeper and sure to delight.
That sounds like a great alternative to the topping I used!
The Chocolate Eclair Icebox Cake looks delicious, but it’s not diabetic friendly. I would love to see a sugar-free version of it.
Definitely something to consider in the future, Sharon!
Maybe use sugar free vanilla pudding, sugar free chocolate pudding and a low/no fat gram cracker. I believe there is also a sugar free whipped topping or make your own with your choice of sugar alternative.
If you can’t find crackers try Nile wafer cookies or sugar free wafer cookie bars. (There are several flavors of those, vanilla, chocolate, strawberry, banana &orange,.)