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Icebox Chocolate Eclair Cake: An Easy No-Bake Dessert

Icebox Chocolate Eclair Cake

A creamy, chocolate-topped no-bake dessert layered with graham crackers, vanilla pudding, and whipped topping. This chilled refrigerator cake makes about 12 to 15 servings and is especially convenient for parties and family gatherings.
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Prep Time 15 minutes
Total Time 8 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Pudding Filling
  • 2 packages, 3.4 ounces each Instant vanilla pudding mix
  • 3 cups Cold whole or 2% milk
  • 1 8-ounce container Frozen whipped topping, thawed
Layers and Topping
  • 1 box, about 14-16 ounces total Graham crackers
  • 1 16-ounce container Prepared chocolate frosting

Method
 

Step-by-Step
  1. Lightly grease or line a 9 x 13-inch baking dish if desired. Whisk the two pudding mixes with the cold milk for about 2 minutes, until the mixture is visibly thickened.
  2. Fold the thawed whipped topping into the pudding mixture until evenly combined and no large streaks remain. Arrange a single layer of graham crackers across the bottom of the dish, breaking crackers as needed to cover the surface.
  3. Spread half of the pudding mixture over the first cracker layer. Add a second layer of graham crackers, then spread the remaining pudding mixture evenly over the top.
  4. Finish with a final layer of graham crackers. Spread the prepared chocolate frosting evenly over the crackers, warming or loosening it first if necessary.
  5. Cover the dish and refrigerate for at least 8 hours, preferably overnight or up to 24 hours. Chill until the crackers are soft and the cake cuts easily into neat portions.

Notes

If the frosting is stiff, warm the unopened container briefly in warm water, or place the frosting in a bowl and microwave it in very short intervals while stirring frequently. You can also stir in 1 to 2 tablespoons of milk to make it spreadable, but do not make it hot.