Graham Cracker Icebox Cake

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Graham Cracker Icebox Cake. Linda Larsen
    20 mins
Ratings (18)

Old fashioned icebox cakes are making a comeback; and with good reason. These recipes are so simple and can be varied to use any flavor you like. Try making this easy no cook recipe for Graham Cracker Icebox Cake with different flavors of pudding mix and frosting for a new taste sensation.

You could use chocolate pudding mix, or try butterscotch or lemon. Instead of the chocolate frosting, try vanilla or buttercream or caramel. You could even use other types of crackers for the graham crackers. Try chocolate graham crackers, or honey cinnamon. Vanilla wafers or chocolate wafers would work too! Just don't use sandwich cookies; they are too thick to properly soften in the pudding mixture to the right consistency. I like to top this classic recipe with some chopped toasted nuts or some toasted coconut for a bit of texture. 

This recipe is wonderful for entertaining simply because it must be made ahead of time. The crackers soften in the pudding mixture and become cake-like. This dessert feeds a crowd, too; you may be able to get 16 to 20 servings out of it if you cut reasonably small squares.

What You'll Need

  • 1 (16 ounce) package graham crackers
  • 2 (3.4 ounce) packages instant vanilla pudding mix
  • 2-1/2 cups whole milk
  • 1-1/2 cups whipping cream
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla
  • 1 (16-ounce) container chocolate frosting
  • 1/2 cup whipping cream
  • 1 cup chopped toasted pecans or toasted coconut, if desired

How to Make It

Blend the pudding mix and milk in a large bowl. Make sure you don't have the type of pudding mix that has to be cooked before serving; it must be instant to work in this recipe. Stir with a wire whisk until well blended and place in the refrigerator.

Meanwhile, in a medium bowl combine 1-1/2 cups cream, powdered sugar, and vanilla and beat until stiff peaks form. Fold the whipped cream into the chilled pudding mixture.

Place one single layer of graham crackers in the bottom of a 9x13" baking pan. Do not crumble the crackers, but leave them whole. You can fill in gaps with crackers broken in half if necessary.

Spoon half of the pudding mixture over the crackers and spread evenly. Repeat with another layer of crackers and remaining pudding mixture. Top with another layer of graham crackers.

Cover the pan with plastic wrap and chill in the refrigerator for 30 minutes to set up a bit.

Stir the frosting. In a small bowl, whip 1/2 cup cream and stir into the frosting. Then spread that mixture over the whole cake up to the edges of pan. Sprinkle with the toasted nuts or coconut, if you'd like.

Cover and refrigerate the cake for at least 6 hours before serving.