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4.4 from 408 votes

Boston Cream Icebox Cake

Boston cream pie meets an eclair in this no-bake Boston Cream Icebox Cake! Vanilla pudding, whipped topping, graham crackers, and lots of chocolate!

Prep Time
15 mins
Chill Time
4 hrs
Total Time
4 hrs 15 mins
Servings: 1 9x13-inch pan
Calories: 282 kcal
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. Line a 9×13-inch pan with aluminum foil; set aside.
  2. To a large bowl, add the pudding mix, whipped topping, milk, and whisk to combine; set aside.
  3. Add an even, flat layer of graham crackers to completely cover the bottom of the pan, breaking crackers as necessary for complete coverage.
  4. Add half the pudding mixture and spread evenly over graham crackers.
  5. Add another layer of graham crackers to cover completely.
  6. Add the remaining pudding mixture and spread evenly.
  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.
  8. To a medium saucepan, add 1/2 cup chocolate chips, butter, sugar, milk, and heat over low heat to melt, whisking continuously.
  9. Add the vanilla and whisk to combine.
  10. Evenly pour the chocolate mixture over the top graham cracker layer, lightly smoothing with a spatula as necessary.
  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).
  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.

Nutrition Information

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

% 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.