No-Bake Chocolate Eclair Dessert

graham cracker and vanilla pudding icebox cake with chocolate glaze

Makes 1 9×13 cake · 387 kcal per serving

Ingredients

• 193 g instant vanilla pudding mix
• 720 g milk
• 360 g whipping cream
• 225 g graham crackers
• 57 g butter
• 80 g milk
• 30 g unsweetened cocoa powder
• 240 g powdered sugar
• 4.3 g vanilla extract

Method

1. 1. Whip the cold whipping cream to soft peaks. Whisk the instant pudding mix and pudding milk until thick, ~2 min, then fold in the cream. For the prepared homemade pudding option, use it in place of both instant-pudding lines.
2. 2. Line a 9×13 pan with graham crackers, breaking pieces to fit. Spread over half the filling, add another cracker layer and the remaining filling, then finish with a third cracker layer.
3. 3. Chill for ~1 h while you make the glaze.
4. 4. Melt the butter or coconut oil with the milk for the glaze. Whisk in the cocoa, powdered sugar, and vanilla until smooth and pourable.
5. 5. Spread the glaze to the edges. Cover and refrigerate at least 8 h, or overnight, until the crackers soften and the glaze sets.