If you haven’t tried this dessert yet, you’re missing out — and you should make it right away. I was one of those people until about a year ago, when a friend’s husband made it for us. I admit I doubted him at first, but the first bite changed my mind: it’s delicious and incredibly simple to prepare. Seriously, even an inexperienced cook can get great results.
This is a perfect no-bake summer dessert. It’s easy to assemble, kid-friendly to make, and quick to disappear at a party. If you want to make things even easier, you can substitute a tub of prepared chocolate frosting for the homemade topping.
A quick note: I’m heading on vacation tomorrow, so I’ve arranged some great guest posts while I’m away. My family and I are off to California for Disneyland — but don’t be too jealous. Enjoy the upcoming recipes from my friends!
Eclair Icebox Cake
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Ingredients
- 6.8 oz (192 g) instant French vanilla pudding mix (two 3.4 oz boxes)
- 3 cups (710 ml) cold milk
- 8 oz (226 g) Cool Whip
- 14.4 oz (408 g) graham crackers (about 3 sleeves)
- 6 Tbsp (85 g) butter, room temperature
- 4 Tbsp milk
- 1 tsp vanilla extract
- 6 Tbsp unsweetened cocoa powder
- 1 ½ cups (180 g) powdered sugar
Instructions
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In a large bowl, whisk the instant pudding mix with the cold milk until smooth. Chill for a few minutes to let it set, then gently fold in the Cool Whip until combined.
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In a 13×9-inch pan, arrange graham crackers to cover the bottom. Spread half of the pudding mixture evenly over the crackers.
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Add a second layer of graham crackers, fitting them tightly together, then spread the remaining pudding mixture on top.
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Top with a final layer of graham crackers, pressing gently so the layers hold together.
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For the chocolate topping, beat the room-temperature butter with the 4 tablespoons of milk and vanilla until smooth. Add the cocoa powder and powdered sugar and mix on low speed until just combined — start slow so the dry ingredients don’t scatter. Spread this chocolate frosting over the top layer of graham crackers.
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Refrigerate the cake for at least 8 hours, or overnight, so the graham crackers soften and the flavors meld. Slice and serve chilled.
Notes
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