Looking for a quick and easy dessert recipe with only 15 minutes of hands-on time ? Try out delicious No Bake Chocolate Eclair Icebox Cake !
This morning I had a bit of time to think. Â I woke early for a Saturday, it was one of those mornings that staying in bed all day seemed possible.
And deciding 6am was too early to get out of bed, my mind wandered. As it did, I realised it is over 3-weeks since we got back from the trip to France,  and my éclair cravings have not ceased – if anything, they have worsened. I thought that time away from your addiction was supposed to make it go away?
Apparently not.
This got me thinking about food addictions, cravings (and I am not talking about those feeder people!) and éclairs!
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But today’s theme are not the long thin “traditional” hotdog shaped eclairs (although I like them), but rather, the icebox cake-like eclairs.
They’re easy to make using a graham crackers, or any other similar crackers or cookies, vanilla pudding and chocolate with only 15 minutes of hands-on time, too!
OK now for the BAD NEWS!!!!!
Sorry but you gotta do this “chill” part for at least 4 hours or overnight before serving. The longer the better this will insure that the crackers soften up and be just like a eclair. You can do it, I have faith in you.
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Did you know that “éclair” is the French word for lightning? or flash of lightning ? Not sure really why, perhaps it’s because that’s how fast they disappear! Another icebox cake that vanishes just as fast at my house is this No Bake S’mores Icebox Cake — same simple fridge-set method, but loaded with chocolate, marshmallow and graham cracker flavor.
No Bake Chocolate Eclair Icebox Cake
Ingredients
- 1 box graham crackers 3 sleeves
- 2 1/2 cups heavy cream divided
- 3 tablespoons sugar
- 1 teaspoon vanilla
- 2 3.5 ounce pkg instant vanilla pudding mix
- 3 cups milk
- 8 oz chopped dark chocolate
Instructions
- Pour 1 1/2 cup of heavy whipping cream, sugar and vanilla into the cold bowl and whisk on high speed until medium to stiff peaks form. Do not over beat.
- In a bowl, combine vanilla pudding mix with cold milk. Whisk for several minutes until the pudding starts to thicken. Stir in Whipped cream.
- Spread a thin layer of pudding mixture in a 9x13 pan just to coat the bottom.
- Arrange approx. 1 sleeve of graham crackers on the bottom of a pan, breaking them as needed to fit around the top and bottom edges.
- Evenly spread half of the pudding mixture over the crackers. Top with another layer of graham crackers, then the remaining pudding mixture. Top with a final layer of graham crackers.
- Heat remaining 1 cup heavy cream in a small saucepan over medium-high until just boiling.
- Pour over chocolate in a small heatproof bowl, and let stand until chocolate melts, then stir until smooth.
- Spread over graham cracker layer, smoothing top with an spatula.
- Refrigerate to set, at least 2 hours and up to overnight.
- *To cut clean, even pieces, place the pan in the freezer for 30 minutes before serving.
I enjoy all the recipes that are shared and have made some for our family reunion. Everyone loved all that I made and wants the recipes. This recipe was rated with a star 5.
Cann’t wait to try it
Help from Bangkok,
Heavy Whipping Cream nor is Heavy Cream. What can I do?
Sincerely yours,
Diane Britton Tharachai
Bangkok, Thailand
Use full fat coconut milk.
I don’t see chocolate in the ingredient list. How much chocolate and what kind, please?
It’s there in the ingredient list, just listed for the topping and drizzle, so you’ll want semi-sweet chocolate, melted, to drizzle over the top layer before it chills. Take another look at the ingredients list, it’s toward the bottom with the topping items.
Can I use a regular vanilla pudding recipe instead of instant pudding?
This one really needs instant pudding, the instant kind that thickens on its own without cooking, which is what lets the layers set up properly in the fridge without baking. Regular cook-and-serve pudding won’t firm up the same way here.
Omg!!! Everyone at the party loved loved this cake. So so yummy. Big hit!
what size pan do you use?
A 9×13-inch pan is what this one’s built for, and it gives you the right ratio of graham cracker layers to filling.
Made this for Easter. Absolutely delicious. Will definitely be making it again.