No Bake Easter Creme Egg Icebox Cake -An Easy Easter Dessert

If you are anything like me and always struggle with what to make for Easter dessert, this No Bake Easter Creme Egg Icebox Cake is the perfect easy Easter dessert and quick addition to your Easter dinner celebration! This magical no bake Easter Creme Egg Icebox Cake is a glorious yet simple combination of whipped cream, graham crackers, and Easter creme eggs!

Although icebox cakes are really old timey, they are coming back into fashion for a reason - they are no bake, easy, fast and delicious! This recipe is very popular at Easter. And it was the inspiration behind my delicious Easter Creme Egg Swiss Roll.

🥘 Ingredient Notes

You only need a few ingredients for this easy Easter dessert:

• Whipping cream. Use whipping cream with a fat content between 33% and 36%.
• Graham crackers. I use Honey Maid.
• Easter creme eggs. I use Cadbury mini Easter Creme Eggs and regular size for garnish.
• Sundae syrup (optional). I use Smucker's chocolate and caramel sundae syrup

*Please see recipe card for full list of ingredients and quantities.

📖 Variations & Substitutions

• Graham crackers. You could use cinnamon or chocolate graham crackers (if you can find them where you live) or make your own. If you want to use digestive biscuits or vanilla wafers for a slightly different flavor, then make sure you build it in a 9X13 pan, as it won't hold up on a platter.
• Whipping cream. You can use cool whip, but it will be a lot sweeter. Don't use the powdered sugar, vanilla or salt if you use a prepared whipped topping, as it's not necessary.
• Easter Creme Eggs. If you prefer, you can use other chocolate eggs, such as caramel-filled eggs, peanut butter eggs, or even solid chocolate eggs.

🔪How to Make an Easy Easter Icebox Cake

MAKE THE WHIPPED CREAM (STEP 1): Beat the whipping cream to soft peaks. Add the powdered sugar, vanilla, and salt with the cream in the bowl of a stand mixer (or large mixing bowl). Beat to stiff peaks (IMAGE 1). You can do this with a stand mixer, hand mixer, or whisk. Remove ¼ of the whipped cream and set aside (IMAGE 2).

MAKE THE FILLING (STEP 2): Crush the Easter Creme Eggs. I do this by placing them on a cutting board and placing a large plastic ziplock bag over them. Then I hit each egg a couple of times with a hammer or mallet to crush them, with the plastic between the tool and the eggs. * This is the best and cleanest way I have come up with to crush them. If you enlist your kids to help you unwrap and crush them, it goes much faster, and it's fun for them! (I usually unwrap them all the night before (IMAGE 3). Then, chop them up (IMAGE 4). Scrape the smashed mini creme eggs off the cutting board (and any off the plastic- there won't be much) with a spatula and into the remaining whipped cream (IMAGE 5). Mix well (STEP 6).

ASSEMBLE THE CAKE (STEP 3): Smear just a small spoonful of plain whipped cream on the bottom of the platter or dish you are using (you can use a 9x13 pan if you prefer). This will hold your first layer of graham crackers in place (IMAGE 7). Lay down a full layer of graham crackers in the dish. *You may have to break some down the middle to form a full layer, depending on what size of pan you use (IMAGE 8). Spread ⅓ of the easter creme egg whipped cream mixture on the layer of graham crackers (IMAGE 9). Top with another full layer of crackers, again breaking some if necessary to make a layer that fits in the dish (IMAGE 10). * I didn't have to break any to make the cake on this platter.

REPEAT (STEP 4): Add another layer of Easter Egg whipped cream filling, then add another full layer of graham crackers. Then add another layer of Easter egg whipped cream filling. (NO IMAGES) *Use images in Step 3 as a guide. At this point, you'll have three layers of graham crackers and three layers of filling.

FINISH ASSEMBLING AND DECORATING THE CAKE (STEP 5): Add a fourth layer of crackers (STEP 11). Then add the remainder of whipped cream that was set aside (IMAGE 12). **At this point, cover loosely with plastic wrap and refrigerate for at least 2 hours or overnight, if time permits. Or you can decorate it then refrigerate. I have done both, but the decorations look cleaner if you decorate just before serving. You can use the bottles of syrup to drizzle (that's what I do- just make sure the bottles are at room temperature), or you can fill a small ziplock bag with chocolate sundae syrup and another with caramel sundae syrup. Cut a tiny hole in the end of each bag. In a very quick back-and-forth motion, drizzle each syrup horizontally. I do a test on a piece of paper towel first to ensure I have the right motion and pressure (IMAGE 13). Then, drizzle the syrups across the cake ( IMAGE 14). *To avoid a mess, do this over a garbage bag.

GARNISH THE CAKE (STEP 6): Cut 3-4 large Cadbury Easter Creme eggs in half and spread evenly on top of the cake (IMAGE 15).

The cake is ready when a knife inserted in the centre goes in easily and comes out with soft crumbs.

🌡️Storage

Store this Easter cake in a sealed container in the fridge for up to 3 days.

These ingredients do not stand up to freezing. as the whipping cream gets runny when defrosted. However, if you plan to eat it as a frozen treat, you can freeze it. It's a delicious frozen treat (like an ice cream sandwich cake) and a great way to use leftovers that won't hold any longer in the fridge.

To freeze: Cut into pieces and place on a parchment-covered baking sheet, spaced 1-2 inches apart. Freeze uncovered for 6-8 hours. Then wrap each piece in plastic wrap and place back in the freezer in an airtight container or Ziploc freezer bag.

🐰Easter Dinner

If you're not sure what Easter dinner to have with this cake, try my Picnic Ham with Orange Glaze Recipe, with Carrot Casserole, Green Beans and Mushrooms, Chipotle Mashed Potatoes, and Easter Punch (shown).

❔Recipe FAQ's