Chocolate Eclair Icebox Cake with Ganache

Quick Recipe Version (TL;DR)

• Yield: 12 servings (9×13-inch pan)
• Prep Time: 20 minutes
• Cook Time: 5 minutes
• Total Time: 8 hours 25 minutes (includes chilling)

Quick Ingredients

• 24 full sheets graham crackers (about 12.8 oz/360 g)
• 2 boxes instant vanilla pudding mix (3.4 oz/96 g each)
• 3 cups (710 ml) cold whole milk
• 1 cup (240 ml) cold heavy cream
• 1 tsp vanilla extract
• 8 oz (225 g) semisweet chocolate (about 60% cacao), finely chopped
• 3/4 cup (180 ml) heavy cream (for ganache)
• 1 tbsp (15 ml) light corn syrup
• 1 tbsp (14 g) unsalted butter
• Pinch kosher salt
• Optional: flaky sea salt or crushed graham crumbs for garnish

Do This

• 1. Line a 9×13-inch pan with a parchment sling; set aside.
• 2. Whisk pudding mixes with 3 cups cold milk for 2 minutes; let stand 2 minutes to thicken.
• 3. Whip 1 cup cold cream to medium peaks with 1 tsp vanilla; fold into pudding.
• 4. Layer: grahams, half filling, grahams, remaining filling, final layer of grahams.
• 5. Heat 3/4 cup cream to 180–190°F until steaming; pour over chocolate with butter, corn syrup, and salt. Wait 2 minutes, then whisk smooth.
• 6. Pour ganache over the cake; smooth. Chill covered 8 hours or overnight. Slice with a warm knife; serve.

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Why You’ll Love This Recipe

• No-bake, low-effort dessert with bakery-level results.
• Classic éclair flavors: soft grahams, silky vanilla pudding, glossy chocolate ganache.
• Make-ahead friendly—actually better the next day.
• Cuts into beautiful, clean slices with a shiny chocolate cap.

Grocery List

• Produce: None
• Dairy: Whole milk, heavy cream, unsalted butter
• Pantry: Instant vanilla pudding mix, graham crackers, semisweet chocolate, light corn syrup, vanilla extract, kosher salt

Full Ingredients

For the vanilla pudding filling

• 2 boxes instant vanilla pudding mix (3.4 oz/96 g each)
• 3 cups (710 ml) cold whole milk
• 1 cup (240 ml) cold heavy cream
• 1 tsp pure vanilla extract
• Optional: 1 tbsp powdered sugar (helps stabilize the whipped cream)

For the glossy chocolate ganache cap

• 8 oz (225 g) semisweet chocolate (about 60% cacao), finely chopped or good-quality chips
• 3/4 cup (180 ml) heavy cream
• 1 tbsp (15 ml) light corn syrup (for shine and clean slices)
• 1 tbsp (14 g) unsalted butter
• Pinch kosher salt

To assemble

• 24 full sheets graham crackers (about 12.8 oz/360 g)
• Optional garnish: 1 tbsp crushed graham cracker crumbs, chocolate curls, or flaky sea salt
• 9×13-inch baking dish; parchment paper for a sling

Step-by-Step Instructions

Step 1: Prep the pan

Line a 9×13-inch baking dish with a parchment sling (two strips crossing, with overhang on all sides). This makes it easy to lift out and slice cleanly. Set aside.

Step 2: Mix the vanilla pudding base

In a large bowl, whisk together both boxes of instant vanilla pudding and 3 cups cold whole milk for 2 full minutes. Let stand for 2 minutes until thick. Keeping the milk cold helps the pudding set properly.

Step 3: Whip and fold

In a separate bowl, whip 1 cup cold heavy cream (and optional 1 tbsp powdered sugar) to medium peaks; whisk in 1 tsp vanilla. Gently fold the whipped cream into the pudding until no streaks remain. You should have a light, spreadable filling.

Step 4: Build the layers

Arrange a snug single layer of graham crackers in the bottom of the pan, breaking pieces as needed to fully cover. Spread half of the vanilla filling evenly over the crackers, smoothing to the edges. Add a second full layer of crackers, then spread the remaining filling over top. Finish with a third layer of crackers. Refrigerate while you make the ganache (10–15 minutes).

Step 5: Make the ganache (shiny, sliceable cap)

Place the chopped chocolate in a heatproof bowl with 1 tbsp butter, 1 tbsp light corn syrup, and a pinch of kosher salt. Heat 3/4 cup heavy cream in a small saucepan over medium heat until steaming with small bubbles at the edges (180–190°F), 2–3 minutes; do not boil. Pour the hot cream over the chocolate, cover the bowl for 2 minutes, then whisk gently from the center outward until glossy and smooth.

Step 6: Pour, smooth, and chill

Pour the ganache over the top cracker layer and tilt the pan or use an offset spatula to smooth it into a thin, even cap. If desired, sprinkle a pinch of flaky sea salt or a dusting of crushed graham crumbs before it fully sets. Cover the pan and refrigerate at least 8 hours (overnight is best) so the grahams soften into a cake-like texture.

Step 7: Slice and serve

Use the parchment sling to lift the cake onto a cutting board. Let stand at room temperature for 10–15 minutes to slightly soften the ganache. Slice with a long, sharp knife warmed under hot water and wiped dry between cuts. Serve chilled.

Pro Tips

• Keep the milk and mixing bowl cold for the quickest pudding set.
• Break graham crackers neatly to cover corners; a full, tight layer prevents filling from leaking.
• For ultra-glossy ganache, chop chocolate very fine so it melts smoothly and avoid overheating the cream.
• Chill the assembled layers 10–15 minutes before adding ganache to keep the filling from shifting.
• Warm and wipe the knife between slices for picture-perfect edges.

Variations

• Mocha Éclair: Add 1 tsp instant espresso powder to the hot cream for the ganache.
• Peanut Butter Twist: Whisk 1/2 cup creamy peanut butter into the finished pudding filling before layering.
• Gluten-Free: Use your favorite certified gluten-free graham crackers.

Storage & Make-Ahead

Refrigerate tightly covered for up to 4 days. This cake tastes best on day 2 after a full overnight rest. Not ideal for freezing (the ganache can crack and the filling may weep when thawed), but if needed, freeze well-wrapped for up to 1 month; thaw in the refrigerator 12–18 hours before serving.

Nutrition (per serving)

Approximate for 1 of 12 servings: 460 calories; 27 g fat; 52 g carbohydrates; 5 g protein; 240 mg sodium. Values will vary with specific brands.