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Eclair Ice Box Cake

A delightful no-bake dessert with layers of graham crackers, creamy vanilla pudding, and a rich chocolate icing, perfect for any gathering.
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Prep Time 20 minutes
Total Time 4 hours
Servings: 12 pieces
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the cake layers
  • 1 box graham crackers Approximately one box
  • 2 packages instant vanilla pudding mix Use instant for best results
  • 4 cups milk Whole milk recommended for creaminess
  • 1 container whipped topping 8 oz container is typical size
  • 1 cup chocolate icing For topping the cake
  • 1 teaspoon vanilla extract Enhances flavor

Method
 

Preparation
  1. In a medium mixing bowl, whisk together the instant vanilla pudding mix and milk until well combined. Let them sit for about 5 minutes until slightly thickened.
  2. Gently fold in the whipped topping and the teaspoon of vanilla extract into the pudding mix until fully incorporated.
Building the Cake
  1. In a 9x13-inch baking dish, arrange a single layer of graham crackers on the bottom.
  2. Spread half of the pudding mixture over the crackers, ensuring even coverage.
  3. Add another layer of graham crackers, followed by the remaining pudding mixture.
  4. Top it off with a final layer of graham crackers.
Finishing Touches
  1. Generously spread the chocolate icing over the top layer of graham crackers.
  2. Cover the dish with plastic wrap and place it in the refrigerator for at least 4 hours, or preferably overnight.
Serving
  1. Once chilled, cut into squares and serve. Enjoy the praises from your friends and family!

Notes

For an even creamier filling, consider adding a splash of half-and-half. Store in the refrigerator for up to 5 days, covered tightly with plastic wrap or aluminum foil. This dessert is not suitable for freezing.