First published February 9, 2024. Last updated for editorial improvements April 24, 2025.
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Y'all, this eclair icebox cake recipe has stood the test of time. I know my mom made it in the 1970's and I think it was around long before that. If you live in the South you know that those potlucks can be brutal if you don't bring something delicious, right?
Well, they'll never ask you to "just bring the paper plates" again once you put this on the dessert table, I promise.
Love a layered dessert? Try this lemon ice box cake, next!
🧾 Ingredients
I always use evaporated milk for puddings because it makes it extra creamy but whole milk or half and half work, too. I haven't tried using low-fat or non-dairy milks but I think that the pudding would be too thin because of the lack of fats.
🔪 Instructions
Whisk together instant vanilla pudding mix and evaporated milk in a large bowl. Gently fold in the whipped topping.
Line baking dish with a single layer of graham crackers. Spread half the pudding mixture over top.
Add another graham cracker layer, the remaining pudding, and a final layer of graham crackers. Let chill.
Microwave the heavy cream until it bubbles around the edges. Add the chocolate chips.
Stir slowly until melted and smooth. Let cool for 10 minutes.
Spread cooled chocolate ganache over the top layer of graham crackers.
📖 Recipe
Eclair Icebox Cake Recipe
Print Pin Recipe Save Recipe Rate RecipeIngredients
- 2-½ cups evaporated milk, chilled
- 8 ounces Cool Whip, thawed
- 7 ounces instant French Vanilla pudding mix, 2 3.5-ounce packages
- 16 ounces graham crackers
Topping
- 8 ounces bittersweet chocolate
- 1 cup heavy cream
Instructions
- Add a layer of graham crackers to a 13x9-inch casserole dish. Clear glass shows off the pretty layers.
- In a large mixing bowl, whisk together the instant pudding mix and cold evaporated milk until it thickens.
- Gently fold in the whipped topping.
- Spread half of the pudding mixture over the graham crackers in the casserole dish.
- Top with another layer of graham crackers.
- Repeat layers ending with a final layer of graham crackers.
- Cover dish with plastic wrap and refrigerate for 30 minutes or so.
Topping
- In a microwave safe bowl heat heavy cream until bubbles form around the edge. It will read about 180℉ on an instant-read thermometer. Do not allow it to come to a rolling boil.
- Stir in the chocolate, stirring until smooth and all the chocolate is melted.
- Let ganache cool for about 10 minutes before proceeding.
Assembly
- Remove the chilled graham cracker and pudding layers from the refrigerator.
- Pour the warm ganache over the top of the graham crackers, smoothing with a spatula or spoon.
- Cover with plastic wrap and refrigerate overnight.
Notes
- You can use sugar-free pudding mix and fat-free milk in this but the result will not be the same.
- Icebox cake no-bake recipes like this must be made with cold ingredients. So make sure to chill the evaporated milk in the fridge before mixing it with the pudding, and use Cool Whip directly from the fridge.
- Stop microwaving the heavy cream as soon as you start to see little bubbles form at the edges of the bowl—you don’t want to boil it! The cream should measure about 180 degrees F on an instant thermometer.
- Let your chocolate ganache cool for about 10 minutes before spreading it across the top of the cake. Hot ganache straight out of the microwave can start to melt the top layer of the Cool Whip pudding mixture!
- The chocolate ganache gets very firm in the fridge and might crack when you’re slicing the cake. If you prefer a softer chocolate ganache topping, let the cake sit out at room temperature for about 10 minutes before slicing it, or wait to frost your cake until just before serving.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
👩🍳 FAQs
Both chocolate chips and chopped bars of baking chocolate can be used to make chocolate ganache. I use chocolate chips because I already have them in my pantry.
However, baking chocolate doesn’t contain the additives or stabilizers found in chocolate chips, which creates a smoother, creamier ganache with a richer chocolate flavor. You do you!
Absolutely! Since this easy chocolate eclair cake is served cold, it’s the perfect dessert to make in advance. You can store it in the fridge for up to five days, but it’s best in the first day or two before the graham crackers start to get soggy.
📚 Related recipes
- Boston Cream Poke Cake is an easy recipe that's complete with shiny chocolate glaze, creamy vanilla pudding, and moist yellow cake.
- Lemon Icebox Pie is a no-bake dessert recipe with a tangy lemon filling over a buttery crumb crust—the best thing is you only need 3 ingredients!
- One of my favorite layered dessert recipes, Nutter Butter Banana Pudding puts a delicious twist on the Southern classic using peanut butter cookies instead of vanilla wafers!
Cathy says
I made this for a BBQ it was a Big hit. Everyone loved it
I used the bittersweet chocolate.
I will be trying some of the other flavors next
Valerie says
I’ve never had no-bake eclair cake before, but this recipe is delicious! I’m not a fan of Cool Whip so I used your recipe for homemade whipped topping instead. I pushed the pudding mixture through a strainer because mine got clumpy for some reason. The only thing I added was a light dusting of cacao powder over each layer of pudding. I used bittersweet baking chocolate to make the ganache instead of chocolate chips and it came out super smooth and rich! This recipe is a keeper for sure!