Boston Cream Icebox Cake

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3 cups milk
1 (16 oz) package graham crackers
1 (8 oz) container Cool Whip
2 packets vanilla instant pudding
1 cup sugar
1/2 cup (1 stick) butter
1/2 cup semi-sweet chocolate, finely chopped or chips
1/4 cup milk
1 teaspoon vanilla

Line a 9×13 inch pan with parchment paper or aluminium foil, then cover completely with one layer of graham crackers, breaking the grahams into smaller pieces to fill gaps.
In a large bowl, combine pudding packets, Cool Whip, and milk, and pour half of mixture evenly over grahams.
Add another layer of graham crackers, top with remaining pudding mixture, and one final layer of graham crackers.
For the topping, combine all ingredients in a saucepan over medium heat, stirring frequently.
Once chocolate, butter, and sugar have melted completely and all ingredients are fully incorporated, remove from heat and pour evenly over top layer of graham crackers.
Cover tightly and freeze at least 4 hours, or overnight.
Slice, serve, and enjoy!


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