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

Ingredients

  • 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

Instructions

  • 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.

Notes

Refrigerate for at least 12 hours but overnight is best.