Boston Cream Icebox Cake
User Reviews
4.4
Boston Cream Icebox Cake
Description
The Boston Cream Icebox Cake assembles by layering graham crackers at the bottom of a foil-lined pan, spreading half the instant vanilla pudding combined with whipped topping and milk on top, then repeating the layers. The pudding mixture is creamy and light, using whipped topping to soften the instant pudding while allowing it to set properly. The graham crackers soften slightly after chilling but maintain shape to give the dessert a cake-like texture without baking.
The final step involves melting together semi-sweet chocolate chips with butter, sugar, milk, and vanilla extract over low heat to make a smooth glaze that is poured over the top layer of crackers. This chocolate topping hardens slightly, providing a glossy, rich finish that contrasts the creamy pudding layers. The cake is refrigerated to chill and set before serving, offering a no-bake, layered dessert with flavors reminiscent of classic Boston cream pie.
Ingredients
- instant vanilla pudding not cook-and-serve, not sugar-free, two 3.5-ounce packets
- whipped topping thawed (I used fat free, one 8-ounce container
- 3 cups milk I used skim; use cow’s milk and not soy, almond, etc. because pudding won’t set up, cold
- graham crackers I used Honeymaid lowfat honey, one 14.6-ounce box
- 1 cup chocolate chips divided, semi-sweet
- ½ cup butter unsalted
- 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
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.4
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