Boston Cream Icebox Cake

What do you do when you have a sweet tooth in the summer and don’t want to turn on your oven?

An icebox cake of course.

Boston Cream Icebox Cake - Boston cream PIE meets an ECLAIR in an easy no-mixer, no-bake dessert!! Vanilla pudding, whipped topping, graham crackers, and lots of chocolate! Perfect for parties or anytime you don't want to turn on your oven!!

This is the easiest ‘cake’ you’ll ever make because there’s no mixer and no baking.

If you’ve never made an icebox cake, they’re wonderfully rich and luscious. It’s the type of cake that’s hard to resist going in and straightening the rows with a fork every time you open the fridge or freezer.

MY OTHER RECIPES

Boston Cream Icebox Cake - Boston cream PIE meets an ECLAIR in an easy no-mixer, no-bake dessert!! Vanilla pudding, whipped topping, graham crackers, and lots of chocolate! Perfect for parties or anytime you don't want to turn on your oven!!

Icebox cakes usually consist of layers of graham crackers or Oreos with filling in between the layers. The fillings usually involve whipped topping, pudding, ice cream, or something soft and creamy.

The filling softens the layers of graham crackers or Oreos and turns them into a cake-like texture.

Boston Cream Icebox Cake - Boston cream PIE meets an ECLAIR in an easy no-mixer, no-bake dessert!! Vanilla pudding, whipped topping, graham crackers, and lots of chocolate! Perfect for parties or anytime you don't want to turn on your oven!!

This version plays on a Bostom cream pie that meets an eclair. The vanilla pudding and whipped topping just melt in your mouth while the graham crackers add subtle crunch and texture. The chocolate topping is smooth and silky with additional chocolate chips sprinkled because you can never have too much chocolate.

My family said it’s one of my best desserts ever and it’s so ridiculously easy that I’m tempted to go on an icebox cake-making craze.

Boston Cream Icebox Cake - Boston cream PIE meets an ECLAIR in an easy no-mixer, no-bake dessert!! Vanilla pudding, whipped topping, graham crackers, and lots of chocolate! Perfect for parties or anytime you don't want to turn on your oven!!

Boston Cream Icebox Cake

This is the easiest ‘cake’ you’ll ever make because there’s no mixer and no baking and it’s wonderfully rich and luscious. The cake plays on a Bostom cream pie that meets an eclair. The vanilla pudding and whipped topping just melt in your mouth while the graham crackers add subtle crunch and texture. The chocolate topping is smooth and silky with additional chocolate chips sprinkled because you can never have too much chocolate.

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
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup granulated sugar
  • 1/4 cup milk
  • 1 teaspoon vanilla extract

Directions:

  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.
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17 comments on “Boston Cream Icebox Cake”

  1. This looks light but dreamy, and best of all – – cold!! Boston cream is something I tend to forget about unless I come across an actual cake or pie in the grocery store ( a rare sighting ). I can see how the icebox cake wheels could get turning–lots of fun possibilities for cookies/graham crackers and pudding.

  2. This is definitely one of the best icebox cake flavors ever! And the way you get those super-neat cuts…amazing. Most photos of icebox cakes show a much messier result!

  3. Oh my word.  This looks amazing!  I’ve never been a big Boston Cream fan, but I think that’s all about to change.  Thanks Averie.

  4. You know I’m totally in love with this!!

  5. Oh this is a perfect summer dessert…I always love how perfectly square your pieces are..I’m making this today since I have everything I need.

  6. Looks delicious! I have shortbread cookies on hand, could those be substituted for the graham crackers?

  7. This is the most perfect and delicious summertime treat!!! yum yum yuuuum!

  8. I live in South Africa, but don’t know what kind of  whipped topping you get. Can I use ordinary cream and whip that into the chocolate pudding.
    Thanks for the delicious recipes.
    Regards
    Lyn

    • I don’t know if you can get Cool Whip or something like that, but that’s what I used. I don’t know how the chocolate pudding will set up with real whipped cream because whipped cream tends to deflate in a way that Cool Whip doesn’t. You can give it a try though – I just can’t speak to the results since I haven’t tried it that way.

    • It turns out fine with real whipped cream and it does not have any of the Cool Whip chemicals that way. You can whip up the whipped cream with the vanilla instant pudding at the same time. It holds well either frozen or refrigerated. This is a lovely dessert and my mom’s favorite! My mom is a big fan of Cool Whip but I still use the real whipping cream. Lol. Thanks for the idea.

  9. I used a pint of heavy cream, whipped it, and added the pudding as per the instructions. It was a huge hit at work

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