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Eclair Ice Box Cake

A no-bake dessert that layers chocolate pudding, whipped cream, and graham crackers for a creamy delight.
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Prep Time 30 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert, No-Bake
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Pudding Mixture
  • 2 packages instant chocolate pudding mix
  • 4 cups cold milk
  • 1 tub whipped topping (8 oz, thawed)
For the Cake Layers
  • 1 box graham crackers
  • 1 cup chocolate syrup (for drizzling)
  • to taste shaved chocolate or chocolate sprinkles (optional)

Method
 

Preparation
  1. In a large bowl, combine the instant chocolate pudding mix with the cold milk. Whisk until smooth and thickened, about 2 minutes.
  2. Gently fold in the thawed whipped topping into the pudding mixture until well combined.
  3. At the bottom of a 9x13 inch pan, place a layer of graham crackers. Then spread half of the pudding mixture on top.
  4. Repeat this process with another layer of graham crackers and the remaining pudding mixture.
  5. Finish with a final layer of graham crackers and drizzle with chocolate syrup. If desired, garnish with shaved chocolate or sprinkles.
Chilling
  1. Cover with plastic wrap and place in the refrigerator for at least 4 hours, or overnight, to allow the flavors to meld and the crackers to soften.
Serving
  1. Slice, serve, and enjoy the creamy goodness of Eclair Ice Box Cake!

Notes

Quality ingredients are key. Allow the pudding to thicken properly before adding whipped cream for optimal fluffiness. Chill overnight for best results.