Eclair Icebox Cake
This no-bake dessert captures the essence of classic éclairs, transforming them into a luscious cake that requires minimal effort while delivering maximum flavor.
Equipment
- Mixing Bowl
- Electric Mixer
- Rectangular Baking Dish
- Small Saucepan
Ingredients
Ingredients
- 2 cups Heavy Whipping Cream Forms the base of the creamy filling and topping.
- 1 cup Powdered Sugar Sweetens the cream and contributes to the texture.
- 1 teaspoon Pure Vanilla Extract Enhances the flavor profile of the whipped cream.
- 1 box Graham Crackers Approximately 14 ounces, serves as the structure of the cake.
- 1 cup Chocolate Chips For the chocolate glaze, choose semi-sweet or dark chocolate.
- 4 tablespoons Unsalted Butter Helps create a smooth and glossy chocolate glaze.
- 1/4 cup Milk Used in the glaze to achieve the desired consistency.
- 1/4 cup Cocoa Powder Adds depth to the chocolate flavor in the glaze.
Instructions
- In a large mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Whip on medium-high speed until soft peaks form (about 3-5 minutes).
- Lay down a single layer of graham crackers in a rectangular baking dish, covering the entire bottom.
- Spread a generous layer of the whipped cream mixture over the graham crackers, smoothing it out evenly.
- Repeat the layering process with graham crackers and whipped cream until all whipped cream is used, finishing with a layer of graham crackers on top.
- Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
- In a small saucepan over low heat, combine chocolate chips, butter, milk, and cocoa powder. Stir until smooth and well combined, then cool slightly.
- Once chilled, pour the chocolate glaze over the top layer of graham crackers and spread gently to cover.
- Let the glaze set for about 30 minutes in the refrigerator before slicing and serving.
Notes
For variations, consider adding fruit layers, nuts, or using different types of cookies instead of graham crackers.