Eclair Icebox Cake
If you have not heard of this cake, you are crazy, & you need to make it NOW! I actually was one of those “crazy” people like a year ago who had never heard of this & tried it for the first time at a friend’s house. The husband made it & I was laughing at him because I didn’t think he was capable of fixing a dessert for us. That was until I took a bite & realized how good it is & how ridiculously simple it is to prepare that even a “husband” can do it.
Not only is this a dessert that the most challenged cook, or even young child can prepare, it’s a great summer dessert because it is a no-bake treat. I am not sure if it will melt at all in the sun though, but everyone will probably eat it rather quickly anyway. Oh and you can even use a tub of prepared chocolate frosting if you want to make it even that much easier.
One last bit of news: I am off for vacation starting tomorrow so I have some great guest bloggers lined up for you all. My family & I are headed to California to play at Disneyland…I know, you all can be jealous now, but come see what my friends have to share!
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Eclair Icebox Cake
Ingredients
- 6.8 oz (192 g) instant French vanilla pudding mix, (two 3.4oz boxes)
- 3 cups (710 ml) cold milk
- 8 oz (226 g) tub cool whip
- 14.4 oz (408 g) box graham crackers , (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
- In a large bowl whisk the pudding with the milk. Allow to set up for a couple minutes in the fridge. Then fold in the cool whip.
- In a 13×9″ pan layer graham crackers to cover the bottom of the pan. Then spread half the pudding mixture on top of the graham crackers.
- Place a second layer of graham crackers on top of the pudding as tight fitting as you can. Then spread the second half of the pudding on top.
- Place one last layer of graham crackers fitted on top of the pudding.
- In a separate bowl beat the butter, milk & vanilla with a hand mixer. Add cocoa & powdered sugar. Mix on LOW until incorporated (you don’t want the dry ingredients to fly out of the bowl at you.) Spread over the top of the graham crackers.
- REFRIGERATE for at least 8 hours to overnight. Cut & serve cold.
Notes
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I think you should be jailed for this res. it is just to DAM GOOD. I think I will make this for my mother inlow she can eat everything she gets her hands on. then maby she will like me. but just ask me if I care. doyle scott
Ha Ha my ex-mother-in-law criticized all of my cooking. If I had made her this dessert this using canned frosting she would have told me that I should have used homemade; if I used homemade she would have told me that I should have used canned – whatever.
One day she ate some hush puppies that I had made for my dogs and set aside on the counter to cool and she begged me for the recipe – that explained everything!
She sounds like a tough one to please! Haha!
Absolutely loved this! Definitely goes in the favorite pile. Easy to adapt to any holiday with festive sprinkles on top, too.
Oh yes, very adaptable. Thanks for sharing your experience!
I made this using Banana Pudding and slicing a layer of bananas on the top before frosting it.
Sounds delicious!
very tasty , thanks
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Just found this recipe recently, but I changed it up a little by adding almond extract to the pudding and before I put the last layer of graham crackers on I added a large can of cherry pie filling. I also used the chocolate graham crackers, but that was a bit too much chocolate, so if I use them again I might try vanilla frosting with just a drizzled of chocolate for decoration. I used the canned frosting also, and this was a big hit with our social club members.
I’ve been making this for over 20 years and still LOVE it !!! My grown daughter now makes it for us at the Holidays. She grew up eating this and now will have the recipe to pass on to her eventul family.
Great recipe! My family loves it. Instead of the homemade frosting, I buy a jar of chocolate frosting (Betty Crocker, Pillsbury, whatever) take the foil off, microwave it so it thins out a bit, pour, spread, chill and it sets back up. Easy!!! =)
A can of Duncan Hines Classic Chocolate. Remove top and foil. 30 seconds in microwave, stir and 10 secs more. Pour over top. Covers great, firms when chilled. Also I use 3 cups of 1/2&1/2 in place of milk.
Lots of people enjoy using the canned frosting for this recipe, but I prefer mine homemade. Thanks for sharing!
I have never found a canned frosting that I thought tasted very good.. either too sweet, waxy, and just didn’t have the texture and taste as the homemade kind.. Anyone have ideas on a “good” canned frosting?
Luckily with this recipe, you don’t need canned frosting. 🙂
Yummy, this looks so tasty. I’m definitely going to make this sometime 🙂
I love pudding. I am going to make it for Canada Day pot luck. Thank you!
I hope you love it!