An easy icebox cake with graham crackers, chocolate pudding, whipped topping, chocolate chips, PEANUT BUTTER CUPS and SNICKERS!!
Prep Time15 minutesmins
Total Time15 minutesmins
Course: Cakes & Cupcakes
Cuisine: American
Keyword: candy bar cake, candy cake, chocolate candy cake, chocolate icebox cake, graham cracker icebox cake
Servings: 12
Calories: 533kcal
Author: Averie Sunshine
Ingredients
two 3.9-ounce packets instant chocolate puddingnot cook-and-serve, not sugar-free
one 8-ounce container whipped toppingthawed (I used fat free)
3cupscold milkI used skim; use cow’s milk and not soy, almond, etc. because pudding won’t set up
one 14.6-ounce box graham crackersI used Honeymaid lowfat honey
½cupsemi-sweet chocolate chip
½cupunsalted butter
½cupgranulated sugar
¼cupmilk
1teaspoonvanilla extract
about 1 cup Snickersdiced small
about 1 cup Reese’s Peanut Butter Cup Minishalved
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 the 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 Snickers and Reese’s (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.
Notes
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.