Sweet Baked Life

my sweet journey through life…

Icebox Eclair Cake


My husband loves eclairs so I decided to surprise him with a creation based on this classic pastry delight. What was I thinking? You see, I am not a pastry chef, nor do I have the experience or patience to make this kind of delicate confection. Ok, well maybe I’d give the original pastry thing a try in the winter when I don’t care if I spend hours in the kitchen trying to perfect something special, but it’s summer now and we’re just come off a record-setting 8-day heat wave! So, for now it’s got to be a quick and easy for me and super tasty for him! This Icebox Eclair Cake is the ticket! It has a rich and smooth consistency, is super simple to whip together, and has the nostalgic flavors that make my husband’s heart jump a beat! It starts with crisp graham crackers, layered with silky vanilla pudding and freshly whipped cream and it’s topped off with a thin chocolate layer to make it a truly decadent dessert.
Icebox Eclair Cake
(recipe inspired from Chef in Training)

1 (3.4 oz) box vanilla instant pudding
2 cups milk
1 pint heaving whipping cream
2 tablespoons confectioners’ sugar
1 teaspoon pure vanilla extract
12-15 whole graham crackers
1/2 cube butter
1/4 cup milk
1/4 cup cocoa powder
1 cup confectioners’ sugar

In a large bowl of a stand mixer with the whisk attachment, add the heavy cream and beat until soft peaks form, add the 2 tablespoons of confectioners’ sugar and vanilla and beat on high until stiff peaks form, set aside while you prepare the pudding.

Combine the pudding and milk in a medium bowl and whisk for 5 minutes or until pudding begins to thicken. Gently fold in the whipped cream.

To assemble the cake, begin by lining 1 layer of graham crackers into a 8×10-inch pan, then add 1/2 of the pudding/cream mixture and repeat ending with a layer of graham crackers, bumpy side down.

For the chocolate topping, combine the butter and milk in a microwave safe bowl and heat until just melted. Remove from oven and stir in cocoa powder and 1 cup of confectioners’ sugar. This topping will be the consistency of a thin glaze. Pour over the top of the cake and smooth evenly with a spatula.  Cover and refrigerate overnight.

When ready to serve, cut generous pieces and dig in! Let me tell you, once you take a bite of this you’re sweet tooth will be totally satisfied, as was my husbands!


11 thoughts on “Icebox Eclair Cake

  1. Wow, looks so good. love your story! Love,Mom xxx

  2. Looks delicious Sheila! Sweets are the way to my heart, but my hubby prefers strange things like dill pickles and hot peppers – lol!

  3. what a great idea! It looks so delicious

  4. I love eclairs so much.. so this is a perfect route to go!

  5. That looks SO good! An icebox eclair cake is on my list of things to try this summer!

  6. Thank you for the excellent recipe. A good friend makes a delicious diabetic-approved version. This is the first time I’ve seen the sugared form.
    An ingredient question: What is a “1/2 cube of Butter”?

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