Description
This Eclair Ice Box Cake is a no-bake, creamy dessert that layers instant chocolate pudding, whipped topping, and graham crackers to create a luscious, chilled treat reminiscent of classic éclairs. Perfect for warm days or when you want a quick, impressive dessert without turning on the oven.
Ingredients
Scale
Pudding Mixture
- 2 packages instant chocolate pudding mix
- 4 cups cold milk
Other Ingredients
- 1 tub whipped topping (8 oz, thawed)
- 1 box graham crackers
- 1 cup chocolate syrup (for drizzling)
- To taste shaved chocolate or chocolate sprinkles (optional)
Instructions
- Prepare the pudding: In a large bowl, whisk together the instant chocolate pudding mix and cold milk until smooth and thickened, about 2 minutes. This will form the creamy base of your cake.
- Layer the cake: In a 9×13 inch dish, spread a thin layer of pudding mixture on the bottom. Arrange a layer of graham crackers over the pudding. Next, spread a layer of whipped topping over the crackers. Repeat the layering process—pudding, graham crackers, and whipped topping—until all ingredients are used, finishing with a layer of whipped topping on top.
- Chill and garnish: Drizzle the top layer generously with chocolate syrup. Sprinkle with shaved chocolate or chocolate sprinkles if desired. Cover and refrigerate the cake for at least 4 hours, or overnight, to allow the graham crackers to soften and the flavors to meld.
Notes
- For best results, use cold milk and cold whipped topping to speed up pudding setting.
- You can substitute graham crackers with digestive biscuits or any similar plain cookies.
- Make sure to refrigerate for at least 4 hours; overnight chilling is ideal.
- Optional toppings like nuts or fresh berries can add texture and flavor variation.
- This recipe is easily doubled or halved depending on your serving needs.
