Rediscover an old fashioned icebox cake with layers of graham crackers, pudding and frosting in this amazing Chocolate Eclair Dessert. The different layers and textures will make your mouth so happy.
Pudding adds the creaminess in this sweet treat! It’s so fun use in all sorts of desserts. Try out some ways to use pudding in recipes like Magnolia Bakery Banana Pudding, Sticky Walnut Toffee Pudding Cake, or Chocolate Chip Pudding Cookies. They’re all amazing!
It might seem like a special occasion dessert, but it’s really so easy to make and you only need a few ingredients. Since it’s so simple to make, the kids can easily help prepare it. The only thing to remember is, it needs to be refrigerated overnight, so make sure to plan in advance. This is guaranteed to be a big hit and it tastes great for several days.
This is the perfect dessert to make for those busy dinner times, potlucks, holiday get togethers or any time where you need an amazing dessert that you make ahead of time. It’s so simple and easy but tastes so amazing with the softened graham crackers, creamy pudding and rich icing. Light and fancy, you have to love it!
Classic ingredients for this amazing dessert! This eclair is SO delicious. The graham crackers soften up, but they don’t get soggy. The firm chocolate icing is thick and rich and PERFECT on top of the pillowy pudding layers and soft graham crackers.
This is super simple to throw to together, the hardest part is to remember that it needs to refrigerate overnight. So plan ahead!
This No Bake Chocolate Eclair Dessert is a classic take on an Icebox cake, so what does that mean anyway.
Whether we just want something a little different or don’t want to turn the oven on, everyone loves a good no-bake recipe, try these winners!
Prep Time 20 minutes
Total Time 20 minutes
Author Alyssa Rivers
Servings 12 Servings
An easy, no-bake, dessert that is layered with graham crackers, pillowy pudding and a rich chocolate icing.
In a large bowl, combine both boxes of dry pudding mix and milk and whisk together until well combined. Fold in the thawed Cool Whip; set aside. Cover the bottom of a 9×13-inch baking pan with a single layer of graham crackers. Pour half of the pudding mixture over the top and spread out evenly. Cover completely with another layer of graham crackers, followed by the remaining pudding mixture and then a final layer of graham crackers. You will have to break some of the graham crackers into smaller pieces to fully cover the pudding. Refrigerate while you prepare the chocolate icing.
In a medium saucepan, whisk together the sugar and cocoa until no lumps of cocoa remain. Whisk in the milk and heat over medium heat until the sugar is dissolved. Bring to a boil and boil for one minute.
Remove from heat and whisk in the butter and vanilla until the butter is melted and mixture is smooth. Remove dessert from the refrigerator and pour the hot chocolate icing over the slightly chilled dessert; spread out evenly. Return to the refrigerator and chill overnight.
Note: Once the icing on top of the dessert has cooled, cover the baking dish with a lid, foil or plastic wrap. The following day, slice and serve. The key to getting nice clean slices is to use a sharp knife and wipe the knife clean after each cut.
Updated on December 10, 2020
Originally Posted on July 12, 2016
Calories409kcal (20%)Carbohydrates67g (22%)Protein5g (10%)Fat14g (22%)Saturated Fat7g (35%)Cholesterol29mg (10%)Sodium367mg (15%)Potassium201mg (6%)Fiber2g (8%)Sugar43g (48%)Vitamin A368IU (7%)Calcium121mg (12%)Iron2mg (11%)
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.