There is just something about eclair cakes. Graham crackers (chocolate in this case!) turn into beautifully soft cake-like layers between fluffy, mocha flavored pudding, then topped with a rich, smooth chocolate frosting … it truly is a dessert to behold.

Or just hold.

And eat.

Like it is going out of style!

You should know by now that I have a *thing* for no bake desserts. And that directly correlates to the fact that it is roughly a bajillion degrees outside. Summers in Florida are no joke. You could not pay me to turn on my oven unnecessarily right now. So as you can imagine, a mug of piping hot coffee is just not an option. What’s this coffee loving girl to do? I have turned in my coffee mug for a mason jar filled to the brim with ice and this:

I’ve pretty much been living on International Delight’s Mocha Iced Coffee for the last couple of weeks. No need to get out of my pajamas for coffee. No complicated ordering. No pricey coffee house concoction. Just pour and enjoy!

{And I’m not the only one who is professing my love of this iced coffee both in a glass AND in dessert! There is a whole collection of unbelievably creative ways to include iced coffee in cakes, cheesecakes, trifles and more!}

So, let’s chat over a glass of iced coffee about this Iced Mocha Eclair Cake!


  • 3 1/2 cups of cold International Delight Iced Coffee – Mocha
  • Two small boxes of vanilla instant pudding
  • 16 oz.of whipped topping thawed
  • Box of chocolate graham crackers my pan required the entire box – 33 sheets of graham crackers
  • One tub of prepared chocolate fudge frosting


  1. First, whisk together pudding mixes and iced coffee.
  2. Allow pudding to set for 1-2 minutes so it thickens slightly.
  3. Fold in the thawed whipped topping and mix until just combined.
  4. In a 9×13 baking pan, cover the bottom with a layer of chocolate graham crackers.
  5. Spread 1/2 of the iced mocha pudding mixture over the crackers.
  6. Add another layer of graham crackers.
  7. Spread the remaining 1/2 of the iced mocha pudding mixture over the crackers.
  8. Add the final layer of graham crackers.
  9. Remove the lid and silver seal from the tub of frosting.
  10. Microwave the frosting at 50% power for 30 second intervals until the frosting is warm enough to be poured.
  11. Pour the frosting over the graham crackers and spread it evenly to cover the top of the ‘cake’.
  12. Cover and refrigerate for 4 hours or overnight.
  13. Cut into squares and serve!
  14. Just a quick tip when you are shopping for ingredients: International Delight Iced Coffee is found in the refrigerated tea/juice case at your local Walmart.


Pick up International Delight Iced Coffee in the refrigerated tea/juice section of your local Walmart – you’ll need it to make our Iced Mocha Eclair Cake!

My local friends and neighbors are used to seeing a “Come and get it!!”post on Facebook when I’ve been in the kitchen. So, with a piece or two tucked in the fridge for me, I sent out plates and containers of this chocolate and coffee confection into the far corners of the neighborhood. And every single person who tried this made it a point to tell me how good it was.

Fluffy iced mocha filling is layered with chocolate graham crackers and fudgy frosting in this easy, amazingly delicious Iced Mocha Eclair Cake!

So this Iced Mocha Eclair Cake? Was a rousing, coffee and chocolate success!!

thanks done share recipes to :


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