Looking for a quick and easy dessert recipe with only 15 minutes of hands-on tim... | Turkish Foods

Looking for a quick and easy dessert recipe with only 15 minutes of hands-on tim…

Looking for a quick and easy dessert recipe with only 15 minutes of hands-on time ? Try out delicious No Bake Chocolate Eclair Icebox Cake !

This morning I had a bit of time to think.  I woke early for a Saturday, it was one of those mornings that staying in bed all day seemed possible.
And deciding 6am was too early to get out of bed, my mind wandered. As it did, I realised it is over 3-weeks since we got back from the trip to France,  and my éclair cravings have not ceased – if anything, they have worsened. I thought that time away from your addiction was supposed to make it go away?
Apparently not.
This got me thinking about food addictions, cravings (and I am not talking about those feeder people!) and éclairs!

But today’s theme are not the long thin “traditional” hotdog shaped eclairs (although I like them), but rather, the icebox cake-like eclairs.
They’re easy to make using a graham crackers, or any other similar crackers or cookies, vanilla pudding and chocolate with only 15 minutes of hands-on time, too!
OK now for the BAD NEWS!!!!!
Sorry but you gotta do this “chill” part for at least 4 hours or overnight before serving. The longer the better this will insure that the crackers soften up and be just like a eclair. You can do it, I have faith in you.

Did you know that “éclair” is the French word for lightning? or flash of lightning ? Not sure really why, perhaps it’s because that’s how fast they disappear!

Serves: 12-16


  • 1 box graham crackers (3 sleeves)
  • 2½ cups heavy cream, divided
  • 3 tablespoons sugar
  • 1 teaspoon vanilla
  • 2 (3.5 ounce) pkg instant vanilla pudding mix
  • 3 cups milk
  • 8 oz chopped dark chocolate


  1. Pour 1½ cup of heavy whipping cream, sugar and vanilla into the cold bowl and whisk on high speed until medium to stiff peaks form. Do not over beat.
  2. In a bowl, combine vanilla pudding mix with cold milk. Whisk for several minutes until the pudding starts to thicken. Stir in Whipped cream.
  3. Spread a thin layer of pudding mixture in a 9×13 pan just to coat the bottom.
  4. Arrange approx. 1 sleeve of graham crackers on the bottom of a pan, breaking them as needed to fit around the top and bottom edges.
  5. Evenly spread half of the pudding mixture over the crackers. Top with another layer of graham crackers, then the remaining pudding mixture. Top with a final layer of graham crackers.
  6. Heat remaining 1 cup heavy cream in a small saucepan over medium-high until just boiling.
  7. Pour over chocolate in a small heatproof bowl, and let stand until chocolate melts, then stir until smooth.
  8. Spread over graham cracker layer, smoothing top with an spatula.
  9. Refrigerate to set, at least 2 hours and up to overnight.
  10. *To cut clean, even pieces, place the pan in the freezer for 30 minutes before serving.
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