This easy no-bake eclair icebox cake is perfect for potlucks and parties. With layers of creamy vanilla filling, sweet graham crackers, and rich chocolate topping it's always a hit!
7ouncesinstant French Vanilla pudding mix2 3.5-ounce packages
16ouncesgraham crackers
Topping
8ouncesbittersweet chocolate
1cupheavy 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
Storage:Cover the baking dish with plastic wrap or place in an airtight container and refrigerate for up to five days. The graham crackers will get soggy after a day or two.I don’t recommend freezing this chocolate éclair cake recipe. The process of thawing and freezing will change the texture of the creamy French vanilla pudding layer and graham crackers.Tips:
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.