Dessert: United States – Chocolate Eclair Icebox Cake

Serving Size: 8

Approximate Time

Prep 30 min

Cook 10 min

Additional 6 hrs

Total 6 hrs 40 min

Ingredients

2 boxes (3.4 oz / 96 g each) instant vanilla pudding mix
3 cups (720 ml) cold milk (2% or whole)
8 oz / 225 g cream cheese, softened
1 tsp vanilla extract
12 oz / 340 g frozen whipped topping, thawed
1 box (14.4 oz / 408 g) honey graham crackers
1 1 / 2 cups (255 g) semi-sweet chocolate chips
3 / 4 cup (180 ml) heavy cream
1 tbsp (15 g) unsalted butter
Pinch of fine salt

Instructions

Make the filling: In a large bowl, whisk the pudding mixes with the cold milk for about 2 minutes, then let stand 2–3 minutes to thicken. In another bowl, beat the softened cream cheese with the vanilla until smooth. Beat the thickened pudding into the cream cheese until no lumps remain. Fold in the thawed whipped topping until fully combined.
Layer: Line the bottom of a 9x13-inch dish with a single layer of graham crackers, breaking pieces to fit. Spread half of the filling evenly over the crackers. Add a second layer of graham crackers, then spread the remaining filling on top. Finish with a third layer of graham crackers.
Make the ganache: Place chocolate chips in a heatproof bowl. Heat the heavy cream in a small saucepan until just steaming (do not boil), then pour over the chocolate. Add the butter and a pinch of salt. Let sit 2–3 minutes, then whisk until smooth and glossy. Let cool 5–10 minutes until slightly thickened but still pourable.
Finish and chill: Pour the ganache over the top graham layer and smooth with an offset spatula. Cover and refrigerate at least 6–8 hours, preferably overnight, until the crackers soften and the layers set. Slice and serve cold. Store leftovers covered in the refrigerator for up to 4 days.