Chocolate Éclair Icebox Cake

A chilled slice of no-bake chocolate éclair cake resting on a blue plate beside a dessert fork, highlighting the creamy vanilla and chocolate layers.

This classic no-bake Chocolate Éclair Icebox Cake is perfect for hot summer days. Made with simple ingredients, it’s easy to prepare and packed with nostalgic flavor.

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 15

Chill 6

Total Time 6 15

Servings servings

Calories 169kcal

Author Renee

Equipment

Ingredients

2 boxes Instant Vanilla Pudding (3.4 oz each)
3½ cups cold milk Use whole milk for best results
16 ounces Cool Whip (I large tub, or 2 small)
1½ cups chocolate frosting
2 sleeves graham crackers

Chocolate Eclair Frosting (Option 1)

3 ounces bittersweet chocolate chopped
6 tablespoons heavy cream
1½ cups confectioners' sugar

Basic Chocolate Donut Glaze (Option 2)

1½ cups powdered sugar
⅜ cup unsweetened cocoa powder
¼ cup salted butter melted
¾ teaspoon vanilla
2 tablespoons hot water as needed

US Customary - Metric

Instructions

Whisk pudding mix with cold milk in a large bowl until smooth and thick, about 2 minutes.
Fold in Cool Whip until fully combined.
Spread a thin layer of pudding mixture inthe bottom of the pan.
Add a layer of graham crackers, breaking them to fit as needed.
Repeat layers of pudding and crackers,ending with graham crackers on top (about 3 layers total).
Chocolate Eclair Frosting (Option 1)
Microwave chocolate in 30-second intervals until fully melted.
Whisk in the heavy cream until smooth.
Gradually whisk in the sugar until smooth.
Basic Chocolate Donut Glaze (Option 2)
In a medium bowl, whisk together melted butter and vanilla extract.
Sift in the powdered sugar and cocoa powder, then whisk until well combined.
Gradually add hot water, a teaspoon or two at a time, whisking after each addition. Stop once the glaze is smooth, glossy, and thick enough to generously coat the back of a spoon. Use only as much water as needed for the right consistency.
Spread glaze or frosting evenly over the top layer of graham crackers.
Cover and refrigerate for at least 6 hours; preferably overnight.
Serve cold.
Tip: For cleaner edges, run a sharp knife under hot water and wipe dry between cuts.

Notes

Tips:

Don’t skimp on the chill time—the graham crackers need that time to soften.
If using homemade pudding, cool it completely before folding in the Cool Whip.
Stabilized whipped cream helps the cake hold its shape if substituting for Cool Whip.
Icebox cake keeps well for up to 5 days in the fridge.

Nutrition