🍫 No-Bake Chocolate Éclair Icebox Cake
It’s rich, creamy, and tastes like a chocolate éclair — but no oven needed!
🧾 Ingredients:
For the Layers:
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2 (3.4 oz) packages instant vanilla pudding mix
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2 ½ cups cold milk
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1 (8 oz) tub whipped topping (like Cool Whip), thawed
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1 box graham crackers (about 18–20 full sheets)
For the Chocolate Topping:
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½ cup semisweet chocolate chips
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¼ cup milk
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¼ cup butter
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2 tbsp corn syrup (optional for shine and smoothness)
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Pinch of salt
🧑🍳 Instructions:
1. Make the Filling:
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In a large bowl, whisk pudding mix and milk until smooth and thickened (about 2 minutes).
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Gently fold in the whipped topping until well combined.
2. Layer the Cake:
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In a 9×13 inch baking dish, place a single layer of graham crackers (break to fit).
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Spread half the pudding mixture over the graham crackers.
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Add another layer of graham crackers, then the rest of the pudding mix.
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Top with a final layer of graham crackers.
3. Make the Chocolate Topping:
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In a small saucepan over low heat (or microwave in intervals), melt chocolate chips, butter, and milk.
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Stir in corn syrup and salt until smooth and glossy.
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Let cool slightly, then pour evenly over the top graham cracker layer.
4. Chill:
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Cover and refrigerate for at least 6 hours, or preferably overnight, so the crackers soften into a cake-like texture.
🍰 Serve & Store:
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Slice and serve cold — it cuts best when well chilled.
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Store leftovers in the fridge for up to 4 days.
Would you like a peanut butter, mocha, or strawberry twist version?