• Skip to main content
  • Skip to primary sidebar
Big Flavors from a Tiny Kitchen
menu icon
go to homepage
  • Recipes
  • About
  • Events
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Events
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Recipes

    Chocolate-Éclair Icebox Dessert

    Modified: Sep 13, 2022 · Published: Oct 11, 2015 by Ashley

    • Facebook
    • Email
    • Flip
    • Threads
    • Bluesky

    This post may contain affiliate links, which won’t change your price but will share some commission.

    Jump to Recipe·Print Recipe·Leave a Review

    Layers of graham cracker and vanilla pudding are topped with a layer of chocolate in this light yet decadent make-ahead dessert.

    This is one of those recipes that I had bookmarked for yeeeeears, but hadn't actually made it until recently.

    A few weeks back, a friend hosted a BBQ potluck for a bunch of my husband's high school buddies and their families. I knew this dessert would be a big crowd-pleaser.

    Chocolate-Éclair Icebox Dessert

    I love that this is a classic dessert from Cooking Light, and that they took care to lighten up a typically decadent recipe. I wasn't able to find fat-free pudding mix that wasn't also sugar free, so I went for regular here.

    I also split this up between 2 square pans, which worked out beautifully. We had one at home that held up really well for a few days. Dessert on demand... I like it!

    Chocolate-Éclair Icebox Dessert

    The recipe didn't call for letting the cream cheese soften to room temperature, but I think it might have helped a little. My filling turned out a bit lumpy, but it wasn't really noticeable by the time the dessert sat overnight.

    I really liked the way the graham crackers softened, making them more and more cake-like the longer it hung out in the fridge.

    Chocolate-Éclair Icebox Dessert

    This was a big hit with our friends, as well as some neighbors that lucked out with getting a few slices the next night.

    Print

    📖 Recipe

    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    2 plates of Chocolate-Éclair Icebox Dessert with forks.

    Chocolate-Éclair Icebox Dessert

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
    • Author: Cooking Light January 1998
    • Prep Time: 4 hours 15 minutes
    • Total Time: 4 hours 15 minutes
    • Yield: 18 Servings 1x
    • Category: Dessert
    • Method: No Cook
    • Cuisine: American
    Print Recipe
    Pin Recipe

    Description

    Layers of graham cracker and vanilla pudding are topped with a layer of chocolate in this light yet decadent make-ahead dessert.


    Ingredients

    Units Scale
    • 22 ½ sheets (about 1 [14-ounce] box) low-fat honey graham crackers, divided
    • Cooking spray
    • 3 cups fat-free milk
    • 2 (3.4-ounce) packages fat-free vanilla instant pudding mix
    • 1 (8-ounce) tub fat-free cream cheese
    • 1 (8-ounce) tub frozen reduced-calorie whipped topping, thawed
    • ¼ cup fat-free milk
    • 2 tablespoons stick margarine or butter, softened
    • 2 tablespoons honey
    • 2 ounces unsweetened chocolate, melted
    • 1 ½ cups sifted powdered sugar

    Instructions

    1. Arrange 7 ½ graham cracker sheets in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Combine 3 cups milk, pudding mix, and cream cheese in a large bowl, and beat at low speed of a mixer 1 minute or until thick. Fold in whipped topping. Spread half of the pudding mixture over graham crackers, and top with 7 ½ graham cracker sheets. Repeat the procedure with the remaining half of pudding mixture and 7 ½ graham cracker sheets.
    2. Combine ¼ cup milk, softened margarine, honey, and unsweetened chocolate in a medium bowl, and beat well with a mixer. Gradually add powdered sugar to milk mixture, and beat well. Spread chocolate glaze over graham crackers. Cover dessert and tent with foil; chill 4 hours.

    Nutrition

    • Serving Size:
    • Calories: 234
    • Sugar: 36 g
    • Sodium: 516.4 mg
    • Fat: 7.5 g
    • Saturated Fat: 2.9 g
    • Carbohydrates: 61.4 g
    • Fiber: 3 g
    • Protein: 5.6 g
    • Cholesterol: 8.2 mg

    Did you make this recipe?

    Tag @bigflavors on Instagram and hashtag it #cookbigflavors

    Recipe Card powered byTasty Recipes

    More Recipes

    • Bowl of sautéed shrimp with pickled onions, cilantro rice, guacamole, tomatoes, and sour cream.
      Shrimp Burrito Bowls
    • Chicken and bell pepper stir-fry served over white rice.
      Chicken and Bell Pepper Stir-Fry
    • Chicken and veggies simmering in a saucepan.
      Chicken a la King
    • Two shallow bowls with rice and chicken paillards topped with tomato-dill relish.
      Dill Chicken Paillards with Tomato-Dill Relish

    Reader Interactions

    Comments

    1. Amy (Savory Moments)

      October 11, 2015 at 9:58 am

      This eclair cake looks quite scrumptious!

      Reply

    Leave a comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    Primary Sidebar

    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

    More about me →

    Favorite Spring Recipes

    • Mayo-free Deviled Eggs
    • Middle Eastern Fattoush Salad with Homemade Pita Chips
    • Birthday Cake Confetti Pancakes with Sprinkles
    • Italian Cream Cheese and Ricotta Cheesecake
    • Garlicky Mushroom Ricotta Pizza with Wild Arugula + Aged Balsamic
    • Slow Cooker "Roasted" Beets
    • Honey Balsamic Roasted Carrots
    • Italian Ricotta Cookies
    • Rhubarb Custard Pie
    • Easy Instant Pot Herbed Potato Salad

    Mother's Day + Easter Brunch

    • Epic Brunch Board on a Budget
    • Baby Spinach and Cheddar Quiche Made with Fresh Spinach
    • Turkey Salad Tea Sandwiches with Dried Cherries
    • Great Grandma Maria Francesca Cardile's Italian Easter Cookies
    • Brie Waffle Bites
    • Challah French Toast
    • Creamsicle Smoothies
    • DM Bloody Mary
    • Turkey Scotch Eggs
    • The Herbalist

    Popular Now

    • Overhead view of spinach and cheddar quiche with forks.
      Baby Spinach and Cheddar Quiche Made with Fresh Spinach

    • Close up of a few cucumber slices topped with a spiced chickpea purée.
      Falafel-Spiced Cucumber Bites

    • Overhead shot of a plate with rectangles of white coconut jelly.
      Coconut Jelly

    • Falafel in pita bread with toppings served with yogurt-herb sauce.
      Falafel with Yogurt-Herb Sauce

    • Overhead view of assorted breakfast items displayed on a board.
      Epic Brunch Board on a Budget

    • No Mayo Deviled Eggs: Skip the mayo in this appetizer favorite - guaranteed to be a hit at any party!
      No Mayo Deviled Eggs

    Footer

    ↑ back to top

    About

    • About Ashley
    • Press + Recognition
    • Events
    • Virtual Cooking Classes
    • Podcast
    • Contact
    • Privacy Policy

    Newsletter

    • Sign up to receive delicious recipes and exclusive content right to your inbox!

    As an Amazon Associate I earn from qualifying purchases at no added cost to you.

    ©2006–2025  BIG FLAVORS FROM A TINY KITCHEN LLC | ALL RIGHTS RESERVED

    *Third-party advertisers may collect or use non-personally identifiable information to serve you more relevant ads.