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Triple Chocolate Icebox Cake Recipe3
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Triple Chocolate Icebox Cake Recipe

This Triple Chocolate Icebox Cake is a no-bake, indulgent dessert featuring layers of chocolate cookies, creamy chocolate pudding filling, and rich chocolate ganache, perfect for chocolate lovers and any occasion.
Prep Time20 minutes
Total Time6 hours
Course: Dessert
Keyword: Chocolate, Easy, Icebox Cake, Make Ahead, No-Bake
Servings: 8 servings

Ingredients

  • 30-35 chocolate wafer cookies make sure they are suitable for your dietary preferences
  • 2 cups heavy cream or full-fat coconut cream for a dairy-free alternative
  • 1/2 cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 box (3.9 oz) instant chocolate pudding mix check for egg-free if needed
  • 2 cups cold milk or almond/cashew milk for dairy-free option
  • 4 oz semi-sweet chocolate chips or chopped chocolate ensure no alcohol-based flavorings
  • 2 tablespoons unsalted butter or coconut oil for dairy-free version
  • shaved chocolate or cocoa powder optional for garnish

Instructions

  • In a medium bowl, whisk together the instant chocolate pudding mix and cold milk until smooth and thickened, about 2 minutes. Set aside to allow it to fully set while you prepare the other components.
  • In a large mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract using an electric mixer on medium-high speed until soft peaks form. Be careful not to overbeat — you want the cream to be fluffy and light.
  • Gently fold the prepared chocolate pudding into the whipped cream until well combined. This creates a creamy, luscious filling that is both rich and airy.
  • Choose a rectangular or square dish (about 8x8 inches or similar). Lay a single layer of chocolate wafer cookies at the bottom, breaking cookies as needed to fill gaps. Spread a layer of the chocolate cream mixture evenly over the cookies, about one third of the total filling. Repeat the layers two more times — cookies, then cream — ending with a final layer of cream on top.
  • In a small saucepan, heat the cream over medium heat until it just begins to simmer. Remove from heat and pour over the chopped chocolate and butter in a heatproof bowl. Let it sit for 2 minutes, then stir until smooth and glossy.
  • Pour the chocolate ganache over the top layer of cream, spreading it evenly. For an extra touch, sprinkle shaved chocolate or a light dusting of cocoa powder on top.
  • Cover the dish with plastic wrap and refrigerate for at least 6 hours, preferably overnight. The cookies will soften and absorb the flavors, transforming into a rich, cake-like texture.
  • Once chilled, slice into squares and serve cold. This cake pairs beautifully with fresh berries or a drizzle of caramel sauce for an added layer of flavor.

Equipment

  • Medium Bowl
  • Large Mixing Bowl
  • Electric Mixer
  • Rectangular or square dish (about 8x8 inches)
  • Small Saucepan
  • Heatproof bowl

Notes

Use high-quality chocolate for the best flavor. Make sure cream is very cold before whipping. Don’t skip chilling time. For less sweet dessert, reduce powdered sugar or use dark chocolate. Run a sharp knife under hot water and dry before slicing for smooth cuts. For dairy-free, ensure substitutes suit dietary needs. Variations include adding nuts, peppermint extract, fresh fruit, peanut butter swirl, or spices like cinnamon or chili powder.