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