Boston Cream Icebox Cake
User Reviews
4.4
408 reviews
Good
Boston Cream Icebox Cake
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Boston cream pie meets an eclair in this no-bake Boston Cream Icebox Cake! Vanilla pudding, whipped topping, graham crackers, and lots of chocolate!
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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
- ½ cup unsalted butter
- ½ cup granulated sugar
- ¼ cup milk
- 1 teaspoon vanilla extract
Instructions
- Line a 9×13-inch pan with aluminum foil; set aside.
- To a large bowl, add the pudding mix, whipped topping, milk, and whisk to combine; set aside.
- Add an even, flat layer of graham crackers to completely cover the bottom of the pan, breaking crackers as necessary for complete coverage.
- Add half the pudding mixture and spread evenly over graham crackers.
- Add another layer of graham crackers to cover completely.
- Add the remaining pudding mixture and spread evenly.
- 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.
- To a medium saucepan, add 1/2 cup chocolate chips, butter, sugar, milk, and heat over low heat to melt, whisking continuously.
- Add the vanilla and whisk to combine.
- Evenly pour the chocolate mixture over the top graham cracker layer, lightly smoothing with a spatula as necessary.
- 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).
- 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.
Nutrition Information
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Serving
1
Calories
282kcal
(14%)
Carbohydrates
43g
(14%)
Protein
4g
(8%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
4g
Cholesterol
5mg
(2%)
Sodium
174mg
(7%)
Fiber
2g
(8%)
Sugar
24g
(48%)
Nutrition Facts
Serving: 19x13-inch pan
Amount Per Serving
Calories 282 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 282kcal | 14% |
| Carbohydrates | 43g | 14% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 5mg | 2% |
| Sodium | 174mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 24g | 48% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
408 reviews
Good
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