chocolate icebox cake

This Old-Fashioned Icebox Cake is a classic no-bake dessert that only requires 5 ingredients!

Old-Fashioned Icebox Cake

½ cups very cold heavy whipping cream

sugar

vanilla extract

salt

chocolate graham crackers

Optional garnish: sprinkles, grated chocolate, crushed chocolate grahams

In a large bowl, use an electric mixer to beat heavy cream, powdered sugar, vanilla and salt until stiff peaks form.

Spread a very thin layer of the whipped cream in the bottom of a 9 x 13-inch dish.

Place a layer of the graham crackers or chocolate wafers in the bottom of the dish, breaking them as necessary in order to fit.

Gently spread ¼ of the whipped cream on top of the crackers. Top with a second layer of crackers and then another layer of whipped cream.

Repeat the layers until you have used a fourth layer of crackers and the final ¼ of the cream.

Garnish the cake with crushed chocolate grahams, sprinkles, or grated chocolate.

Cover loosely and refrigerate for at least 4 hours, or up to overnight.

Every last bit of this no bake chocolate icebox cake is made with chocolately goodness, all layered together to make one creamy, dreamy, irresistible dessert.

Chocolate Icebox Cake

oz cream cheese (softened)

chocolate

milk

oz cool whip (1 container, or homemade whipped topping)

14.4 oz chocolate graham crackers (1 box)

heavy whipping cream

chocolate chips

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.

I don't eat whip cream or cool whip is there something else I can use

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Old-Fashioned Icebox Cake

Chocolate Icebox Cake

The most viewed chocolate icebox cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine