Boston Cream Icebox Cake

Name: Boston Cream Icebox Cake
Prep time: 15 min
Total time: 4 min
Ingredients: two 3.5-ounce packets instant vanilla pudding (not cook-and-serve, not sugar-free); one 8-ounce container whipped topping, thawed (I used fat free); 3 cups cold milk (I used skim; use cow’s milk and not soy, almond, etc. because pudding won’t set up); one 14.6-ounce box graham crackers (I used Honeymaid lowfat honey); 1 cup semi-sweet chocolate chips, divided; 1/2 cup (1 stick) unsalted butter; 1/2 cup granulated sugar; 1/4 cup milk; 1 teaspoon vanilla extract

4.4

(110)

www.averiecooks.com

Your recipes

Prep Time: 15 minutes

Total: 4 hours, 15 minutes

Servings: 9

Author : Averie Sunshine

icebox cake boston cream cake icebox cake recipe

Ingredients

Remove All · Remove Spices · Remove Staples

two 3.5-ounce packets instant vanilla pudding (not cook-and-serve, not sugar-free)one 8-ounce container whipped topping, thawed (I used fat free)3 cups cold milk (I used skim; use cow’s milk and not soy, almond, etc. because pudding won’t set up)one 14.6-ounce box graham crackers (I used Honeymaid lowfat honey)1 cup semi-sweet chocolate chips, divided1/2 cup (1 stick) unsalted butter1/2 cup granulated sugar1/4 cup milk1 teaspoon vanilla extract

Export 6 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Line a 9×13-inch pan with aluminum foil; set aside.

Step 2

To a large bowl, add the pudding mix, whipped topping, milk, and whisk to combine; set aside.

Step 3

Add an even, flat layer of graham crackers to completely cover the bottom of the pan, breaking crackers as necessary for complete coverage.

Step 4

Add half the pudding mixture and spread evenly over graham crackers.

Step 5

Add another layer of graham crackers to cover completely.

Step 6

Add the remaining pudding mixture and spread evenly.

Step 7

Top with a final layer of graham crackers. Note – I was about half of one graham cracker short (about 2 square inches) and didn’t have complete coverage in one corner but it worked out okay; set aside.

Step 8

To a medium saucepan, add 1/2 cup chocolate chips, butter, sugar, milk, and heat over low heat to melt, whisking continuously.

Step 9

Add the vanilla and whisk to combine.

Step 10

Evenly pour the chocolate mixture over the top graham cracker layer, lightly smoothing with a spatula as necessary.

Step 11

Wait about 5 minutes for chocolate to cool slightly before evenly sprinkling with the remaining 1/2 cup chocolate chips (if you add them too soon, they’ll be prone to melting into the already melted chocolate).

Step 12

Cover pan and freeze for at least 4 hours, or overnight. Slice and serve. Store cake in the fridge or freezer based on preference (fridge for more of a melty texture or freezer for a more solid texture) for up to 5 days, noting crackers will become softer as time passes.