Hearty Icebox Cake (Eclair Cake) Recipe

My Icebox Cake (Eclair Cake) recipe takes humble crackers and pudding and turns them into a pastry-shop worthy dessert.

You get all the flavor of a traditional French pastry without turning on the oven or fussing with choux dough. It has become my secret weapon for potlucks because it actually tastes better when made ahead of time.

What Makes This Icebox Cake (Eclair Cake) So Special

The texture is absolutely incredible as the crackers soften into tender cake-like layers that melt in your mouth. You only need about fifteen minutes of active prep time before the fridge does the rest of the work.

This dessert feeds a large crowd effortlessly and always disappears faster than anything else on the table. It strikes the perfect balance between light vanilla custard and decadent dark chocolate ganache.

I appreciate how foolproof this method is compared to baking finicky cake layers or dealing with pastry bags. You simply layer, chill, and serve a treat that looks far more complicated than it really is.

If you enjoyed the creamy texture of this dessert, you will definitely want to try my Irresistible Clementine Posset Recipe next. For a baked treat that is just as comforting, I highly recommend baking a batch of my Cozy Oatmeal Coconut Almond Chocolate Cookies Recipe.

Gathering Your Icebox Cake (Eclair Cake) Ingredients

Here are the pantry staples you need to assemble this treat:

• Instant Vanilla Pudding Mix: Provides the sweet, custard-like base that thickens without cooking.
• Cold Milk: Essential for whisking with the pudding mix to create the proper consistency.
• Heavy Cream: Used in both the filling for fluffiness and the topping for richness.
• Sugar: Adds just the right amount of sweetness to the whipped cream layer.
• Vanilla Extract: Enhances the flavor of the cream filling with a warm floral note.
• Graham Crackers: These soften overnight to mimic the texture of pastry dough.
• Dark Chocolate: Creates a glossy, rich ganache that balances the sweet filling.

Step-by-Step Icebox Cake (Eclair Cake) Instructions

Let’s get layering these simple ingredients:

1. Begin by taking a cold mixing bowl and pouring in one and a half cups of the heavy cream along with the sugar and vanilla extract. Whisk this mixture on high speed until medium to stiff peaks form, being careful to stop before it turns into butter.
2. In a separate large bowl, combine the instant vanilla pudding mix with the cold milk. Whisk this vigorously for several minutes until the pudding starts to thicken noticeably, then gently fold in your prepared whipped cream until combined.
3. Spread a very thin layer of the pudding mixture across the bottom of a 9×13 inch pan just to coat the surface. This initial layer helps anchor the first layer of crackers so they do not slide around while you assemble the cake.
4. Arrange approximately one sleeve of graham crackers over the pudding layer, breaking them carefully as needed to fit the edges of the pan. You want to create a solid foundation of crackers with minimal gaps between them.
5. Evenly spread half of the remaining pudding mixture over this layer of crackers, smoothing it out with a spatula to ensure it is level. Top this filling with another full layer of graham crackers, pressing down very gently.
6. Spread the remaining pudding mixture over the second cracker layer, then top with a final, third layer of graham crackers. Set the pan aside while you prepare the chocolate topping.
7. Heat the remaining one cup of heavy cream in a small saucepan over medium-high heat until it just begins to boil. Immediately remove it from the heat to prevent it from scorching or boiling over.
8. Pour the hot cream over the chopped dark chocolate in a heatproof bowl and let it stand undisturbed for a few minutes. Stir the mixture gently until it becomes a smooth, glossy ganache, then spread it evenly over the top layer of graham crackers.
9. Refrigerate the cake for at least four hours, though leaving it overnight yields the best results. The crackers need this time to absorb moisture from the pudding and soften into a cake-like texture.

My Best Tips for Perfect Icebox Cake (Eclair Cake)

Make sure you whisk the heavy cream until you reach medium to stiff peaks so the filling holds its shape. If you underbeat the cream, the Icebox Cake (Eclair Cake) might turn out a bit too soft when sliced.

Do not skip the chilling time because the graham crackers need at least four hours to absorb moisture and soften completely. I usually make this the night before so the flavors have plenty of time to meld together perfectly.

You can place the pan in the freezer for about thirty minutes before slicing to get those clean, professional-looking squares. This simple trick ensures your Icebox Cake (Eclair Cake) looks as beautiful as it tastes on the plate.

How to Serve This Icebox Cake (Eclair Cake)

I prefer to serve these squares straight from the fridge while the chocolate topping is still firm and glossy. A fresh garnish of berries adds a nice pop of color and tartness to cut through the rich vanilla filling.

You can also pair a slice with a hot cup of black coffee or unsweetened tea to balance the sweetness. This Icebox Cake (Eclair Cake) is sturdy enough to hold up at a picnic but elegant enough for a dinner party.

For more easy dessert inspiration and behind-the-scenes fun, follow me on Pinterest.

Icebox Cake (Eclair Cake)

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• Author: Amelia Bryan
• Total Time: 4 hr 20 min
• Yield: 12 servings
• Diet: Vegetarian

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Description

A creamy, no-bake dessert featuring layers of graham crackers, vanilla custard, and rich chocolate ganache.

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Ingredients

• 2 packages (3.5 oz each) instant vanilla pudding mix
• 3 cups cold milk
• 1 teaspoon pure vanilla extract
• 3 tablespoons granulated sugar
• 2 1/2 cups heavy cream, divided
• 8 oz dark chocolate, chopped
• 1 box graham crackers (approx. 3 sleeves)

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Instructions

1. Begin by taking a cold mixing bowl and pouring in one and a half cups of the heavy cream along with the sugar and vanilla extract. Whisk this mixture on high speed until medium to stiff peaks form, being careful to stop before it turns into butter.
2. In a separate large bowl, combine the instant vanilla pudding mix with the cold milk. Whisk this vigorously for several minutes until the pudding starts to thicken noticeably, then gently fold in your prepared whipped cream until combined.
3. Spread a very thin layer of the pudding mixture across the bottom of a 9×13 inch pan just to coat the surface. This initial layer helps anchor the first layer of crackers so they do not slide around while you assemble the cake.
4. Arrange approximately one sleeve of graham crackers over the pudding layer, breaking them carefully as needed to fit the edges of the pan. You want to create a solid foundation of crackers with minimal gaps between them.
5. Evenly spread half of the remaining pudding mixture over this layer of crackers, smoothing it out with a spatula to ensure it is level. Top this filling with another full layer of graham crackers, pressing down very gently.
6. Spread the remaining pudding mixture over the second cracker layer, then top with a final, third layer of graham crackers. Set the pan aside while you prepare the chocolate topping.
7. Heat the remaining one cup of heavy cream in a small saucepan over medium-high heat until it just begins to boil. Immediately remove it from the heat to prevent it from scorching or boiling over.
8. Pour the hot cream over the chopped dark chocolate in a heatproof bowl and let it stand undisturbed for a few minutes. Stir the mixture gently until it becomes a smooth, glossy ganache, then spread it evenly over the top layer of graham crackers.
9. Refrigerate the cake for at least four hours, though leaving it overnight yields the best results. The crackers need this time to absorb moisture from the pudding and soften into a cake-like texture.

Notes

Ensure the heavy cream is very cold before whipping for the best volume.

• Prep Time: 20 min
• Chilling Time: 4 hr
• Category: Dessert
• Method: No-Bake
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 380
• Sugar: 28g
• Sodium: 210mg
• Fat: 24g
• Saturated Fat: 14g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 65mg

Keywords: Icebox Cake (Eclair Cake), no bake dessert, eclair cake recipe, graham cracker cake, easy dessert