Averie Cooks · by Averie Sunshine★ 4.4 (140)

Boston Cream Icebox Cake

Name: Boston Cream Icebox Cake
Prep time: 15 min
Total time: 255 min
Yield: 1, 1 9x13-inch pan
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); 1/2 cup unsalted butter; 1/2 cup granulated sugar; 1/4 cup milk; 1 teaspoon vanilla extract

NUTRITION · PER SERVING255M COOK

CAL 14%·PRO 8%

CARBS 43G61% OF CAL

2G FIBER24G SUGAR17G OTHER

FAT 11G35% OF CAL

6G SAT5G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A no-bake layered cake combining vanilla pudding, whipped topping, and graham crackers in an Oreo-inspired chocolate construction. Creamy, sweet, and chilled. A refrigerator dessert that requires no baking.

dessertamericanbaked goodvegetarian

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Ingredients

serves 1

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 unsalted butter
1/2 cup granulated sugar
1/4 cup milk
1 teaspoon vanilla extract

At a glance

PER SERVING · TIME 255M