no bake summer recipe | no bake pudding cake | icebox cake

No Bake Éclair Cake

No bake cake recipes are my favorite. Simply compile all the ingredients together, cover, refrigerate for at least 12 hours and you are all set. A delicious cake is ready without turning on the oven.


  • Filling-
  • 2 cups whipping cream
  • 2 tsp vanilla extract
  • 2 boxes vanilla pudding mix sugar-free (4 oz each)
  • 3 cups milk
  • 1 box Graham Crackers plain
  • Chocolate Topping-
  • 1/3 cup cocoa powder
  • 1 cup sugar
  • ¼ cup milk
  • 1 stick butter unsalted


  • Use a 9x13 baking dish and line the bottom with a layer of graham cracker.
  • In the bowl of a stand mixer whip the whipping cream on high speed for about 5 minutes. (keep an eye on it- you don’t want to make butter!) Sccop out the whipped cream from the stand mixer bowl into another bowl and set aside.
  • To the stand mixer bowl (you do not have to wash in betweeadd the 3 cups of milk and vanilla pudding mix. Beat for about 2-3 minutes until combine.
  • Fold the pudding mixture into the whipped cream and add the vanilla extract until combined.
  • Add half of the pudding mixture over the graham crackers in the baking dish. Use a spatula to evenly spread the filling.
  • Repeat with another layer of graham crackers and the rest of the pudding mixture.
  • Top with a final layer of graham crackers.
  • For the chocolate topping-
  • In a small pot, combine the cocoa powder, milk and sugar and bring to a boil. Use a whisk to stir for at least one-minute boiling to get your topping smooth.
  • Remove the pot from heat. Add the butter and vanilla and keep stirring until the butter is melted and your topping is smooth.
  • Pour over the final graham cracker layer and using a spatula spread out the chocolate evenly.
  • Refrigerate for at least 12 hours but overnight is best.


Refrigerate for at least 12 hours but overnight is best.