Go Back

No-Bake Chocolate Eclair Icebox Cake

Print Recipe
Prep Time:30 mins
Total Time:30 mins


  • 14.4 oz box graham crackers
  • 2 3.1 oz boxes vanilla pudding mix
  • 8 oz container whipped topping thawed
  • 1/2 cup powdered sugar
  • 2 tsp vanilla extract
  • 2 cups cold milk
  • 1 cup half and half
  • Topping:
  • 1/3 cup cocoa powder
  • 1 1/2 cups powdered sugar
  • 1 cup semi-sweet chocolate chips
  • 1/2 stick 1/4 cup butter
  • 2 tsp vanilla extract
  • 1/3 cup half and half
  • pinch of salt


  • In a large bowl, mix pudding mix, 1/2 cup powdered sugar, 2 tsp vanilla extract, 2 cups cold milk, and 1 cup half and half. Whisk well and let set in the fridge for at least 30 minutes.
  • Once pudding is set, gently fold in whipped topping until well-incorporated.
  • Put a layer of graham crackers in the bottom of a 9x13" baking dish. Layer half of the pudding mixture over the graham crackers. Repeat a layer of graham crackers, the remaining pudding mixture, and one more layer of crackers.
  • Combine semi-sweet chocolate chips, 1/3 cup half and half, butter, pinch of salt, and 2 tsp vanilla extract in a microwave-safe bowl. Microwave in 30 second increments until contents are completely melted, mixing well in between. Once completely melted, add in 1 1/2 cups powdered sugar and 1/3 cup cocoa powder.
  • Pour chocolate over the top layer of graham crackers; spread to cover entire cake.
  • Let cake set in the fridge at least overnight before serving.
Servings: 16
Author: Leslie @ Lamberts Lately