Creamy, decadent layers of graham crackers, chocolate pudding, cream cheese, whipped cream, and a topping of chocolate ganache make up this sweet and ever-so-tempting chocolate icebox cake!
Why this recipe works
It doesn’t get any better for the chocolate lovers out there with this amazing no-bake chocolate icebox cake. Every last bit of this cake is made with chocolatey goodness, all layered together to make one creamy, dreamy, irresistible dessert.
Icebox cakes are our hands down favorite dessert for summer. These cakes are so easy to make and require no heating of the oven. As a chocolate lover myself, I knew we had to make a full-blown chocolate version of the best dessert in town. While we’re on the subject of chocolate, check out our oreo icebox cake as well – it’s a cookies and cream dream!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
WHIPPED CREAM – We’ve used a container of cool whip thanks to its readiness, but you can easily whip up your own homemade whipped cream using heavy whipping cream, sugar, and vanilla extract. Beat on high until medium to stiff peaks form, being careful not to overbeat.
PUDDING – Be sure to grab instant chocolate pudding mix. You will just need the powder and not the additional ingredients listed on the back of the box.
GRAHAM CRACKERS – Chocolate graham crackers take this dessert over the top in the chocolate department. But if you want to take it down a notch, feel free to sub them out for regular graham crackers.
How to Make Chocolate Icebox Cake
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Using a stand mixer or a handheld mixer, beat the softened cream cheese in a large bowl until light and fluffy, about 2 minutes.
- To the same bowl add instant chocolate pudding powder. Use a stand mixer again to blend until uniform in consistency.
- Slowly pour in the milk and mix until minimal lumps are left.
- Add the cool whip and fold in with a rubber spatula.
- Using a 9×13 casserole dish, spread 1/2 cup of pudding mixture onto the bottom, similar to how you would lasagna. Layer the crackers as best you can, in one layer. You may need to break pieces of graham crackers to fit the shape and close in the spaces of your casserole dish.
- Pour 1/2 of the remaining pudding mixture on top of the graham crackers and spread evenly.
- Repeat: graham crackers, pudding mixture, graham crackers, and top with ganache.
- To make chocolate ganache microwave the whipping cream for 30 seconds to 1 minute. Add the chocolate chips to the bowl and whisk until smooth.
- Freeze OR refrigerate for 4 hours or overnight. Freezing will help you make nice clean slices. Remove from the freezer and allow to sit for 15-20 minutes on the counter to soften before cutting.
Frequently Asked Questions & Expert Tips
Absolutely! In fact, we suggest you make it ahead of time. As the recipe calls for, you’ll definitely need around 4 hours of chill time after making the cake. This allows the graham crackers to absorb some of that cream cheese and chocolate pudding mixture creating a perfectly soft and smooth sponge-like texture. Now, you can make it a day in advance easily as well, just store it in the refrigerator overnight and you’re good to go.
When a recipe calls for softened cream cheese, this means your cream cheese should be brought to room temperature. A great trick for bringing cream cheese to room temperature faster is to slice the cream cheese into cubes and separate, this allows the inside to soften as well. Leave on the counter for 20 minutes. Using softened cream cheese is essential for avoiding lumps in your dessert recipes.
Yes, you can freeze this icebox cake. To do so, flash freeze on a wax paper lined baking sheet. After flash freezing, pull it out of the freezer and wrap each piece in plastic wrap then place it into a freezer bag. By flash-freezing it first, then wrapping after, your dessert won’t stick to the wrap. To thaw, remove from the freezer and immediately unwrap. Put in fridge or thaw at room temperature.
You do not have to freeze it for 4 hours, but we recommend doing so to help with cutting the cake. If you don’t want to freeze, pop it right into the refrigerator to chill for 4 hours or overnight.
Serving Suggestions
I’d suggest popping your icebox cake into the freezer for a bit, this will help you make nice slices for serving. For additional topping ideas, try some shaved chocolate, mini chocolate chips, or crushed graham crackers sprinkled on top of the ganache.
Chocolate icebox cake isn’t a heavy dessert so there’s always room for it after dinner! It also makes a nice birthday cake or an easy treat to bring along to potlucks or parties.
More Icebox Cake Recipes
- Lemon Icebox Cake
- Tiramisu Icebox Cake
- S’mores Icebox Cake
- Funfetti Icebox Cake
- Strawberry Icebox Cake
- Lemon Blueberry Icebox Cake
- Orange Icebox Cake
- Mixed Berry Icebox Cake
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Chocolate Icebox Cake
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 8 oz cream cheese softened
- 6 oz instant chocolate pudding
- 2 ½ cups whole milk
- 8 oz cool whip 1 container, or homemade whipped topping
- 14.4 oz chocolate graham crackers 1 box
Ganache
- 1 cup heavy whipping cream
- 3 cups semi-sweet chocolate chips
Things You’ll Need
Before You Begin
- For additional topping ideas, try some shaved chocolate, mini chocolate chips, or crushed graham crackers sprinkled on top of the ganache.
Instructions
- Using a stand mixer or handheld mixer, beat the softened cream cheese in a large bowl until light and fluffy, about 2 minutes.
- To the same bowl add instant chocolate pudding powder. Use a stand mixer again to blend until uniform in consistency.
- Slowly pour in the milk and mix until minimal lumps are left.
- Add the cool whip and fold in with a rubber spatula.
- Using a 9×13 casserole dish, spread 1/2 cup of pudding mixture onto the bottom, similar to how you would lasagna. Layer the crackers as best you can, in one layer. You may need to break pieces of graham crackers to fit the shape and close in the spaces of your casserole dish.
- Pour 1/2 of the remaining pudding mixture on top of the graham crackers and spread evenly.
- Repeat: graham crackers, pudding mixture, graham crackers, and top with ganache.
- To make the ganache, microwave the heavy whipping cream for 30 seconds to 1 minute. Add the chocolate chips to the bowl and whisk until smooth.
- Freeze OR refrigerate the icebox cake for 4 hours or overnight. Freezing will help you make nice clean slices. Remove from the freezer and allow to sit for 15-20 minutes on the counter to soften before cutting.
Nutrition
Amanda Davis
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Michael says
I give a 10 out of 5 if I could!
Lois says
My pudding/cream cheese mixture didnt thicken in the stand mixer bowl after adding the milk. I had runny liquid. Couldnt “fold” cool whip in. Followed all directions. 2 1/2 cups milk was too much! Only option I had was to float the Graham crackers on the pudding layers then freeze until firm and then do ganache.
Amanda Formaro says
Hi Lois. The recipe calls for 6 oz instant pudding – did you use the correct amount? 2 1/2 cups of milk is the correct amount for the amount of pudding called for (that’s 2 small boxes)
Carol C says
I was looking for the perfect recipe for chocolate icebox cake and really think I’ve found it. But… there appears to be a complete shortage/discontinuation of chocolate graham crackers in NY, Florida AND online! What do you think about making them with chocolate teddy grahams? Would this work or would it be a mess to serve? I’m so sad!
Amanda Formaro says
Hmm teddy grahams MIGHT work? Maybe there are some chocolate cookies without filling that could work? If all else fails, you can certainly use regular graham crackers.
Kim says
I also could not find chocolate graham crackers. I do have chocolate wafer cookies, which are much thinner than graham crackers. I’m wondering if I should use those, maybe double the layer, or go with regular graham crackers?
Amanda Formaro says
You could totally use regular graham crackers!
Laura says
Oreos worked great! We don’t have Chocolate Graham crackers where I live either
Linda says
I have made these types of icebox cakes before. I find that by beating the milk into the softened cream cheese, before adding the pudding mix, you won’t get the little lumps of pudding mix.
Mary says
Where can I find Chocolate Graham Crackers? I’ve never seen them before.
Amanda Formaro says
I’ve seen them at many grocery stores with the regular graham crackers as well as cinnamon flavored.
Danie says
I have searched the internet high and low. I find them on sites, but always as “out of stock”. I am contemplating using maybe oreo cookies instead, or chocolate graham crumbs and making my own layer somehow.
Amanda Formaro says
You can get them at Target https://shopstyle.it/l/bLVjW
Gin says
I don’t eat whip cream or cool whip is there something else I can use
Amanda Formaro says
Hi Gin. Whipped cream or Cool Whip are an important part of this recipe. Is it because they are dairy products that you don’t consume them? I’ve NOT tried this but the only substitutions I can think of are Greek yogurt or sour cream, but I just don’t know what those would taste like.
Meg says
I didn’t understand the instructions either. But..it sure looks and sounds good.
lau says
hi! i need some clarity on how to put this together. it says put 1/2 the pudding in the pan , top with graham crackers then add the other half of pudding mix and then repeat with another layer of pudding. how when it was used for the other two layers. also if i look at your pic it is only two layers of pudding but started out with a graham cracker bottom.. sorry i’m confused and what is the best way to layer……personal choice???? thank you for any help!!!!
Catherine says
It says 1/2 CUP of the pudding, not half of the pudding.