Boston Cream Icebox Cake – A no bake eclair cake recipe that tastes like a creamy and decadent cross between Boston cream pie and a chocolate eclair.
You might already be aware that a Boston Cream Pie is not a pie, but a cake (a very, very famous and delicious one at that). And, funnily enough, this icebox cake is neither a cake nor a pie although the name of the recipe includes both. An icebox cake is traditionally a refrigerated, no-bake dessert made up of some variety of cookies/wafers/crackers layered with whipped cream or pudding.
During refrigeration, the cookies soak up the moisture from the filling, making a lovely presentation when sliced. It appears to be a very fancy and complicated dessert… ah, looks can be deceiving!
Boston Cream Pie Icebox Cake – all the flavors of the infamous Boston Cream Pie in a quick and easy icebox cake. Great for those hot days when you don’t want to turn on the oven, or when you just don’t want to do all the work!
Boston Cream Icebox Cake2 Ingredients
2 (3.4 oz) packages vanilla instant pudding mix
3 cups milk
1 (8 oz) tub whipped topping, thawed
To Find Out All The Yummy Ingredients And The Step By Step Directions To Follow for this Delicious recipe, Please Open The Next Page.
Ingredients
2 (3.4 oz) packages vanilla instant pudding mix
3 cups milk
1 (8 oz) tub whipped topping, thawed
1 (16 oz) box graham crackers
1 tub chocolate frosting
Instructions
Mix instant pudding and milk together in a large bowl. Fold in whipped topping, mixing until well combined. Set aside.
Place a layer of graham crackers in the bottom of a 9 x 13 dish, breaking as needed to cover the entire bottom with a single layer.
Spoon 1/2 the pudding mixture over the graham crackers and gently spread into an even layer. Top with another layer of graham crackers and then the remainder of the pudding mixture. Add a 3rd and final layer of graham crackers.
Cover with plastic wrap and refrigerate for at least 30 minutes.
Uncover frosting and remove foil wrap. Microwave for 25 seconds to make the frosting easier to spread. Stir well. Remove cake from refrigerator and pour over cake and spread into an even layer.
Replace the plastic wrap and refrigerate overnight, or for at least 6 hours. (The longer you give the graham crackers to soften up the better.)
Notes
Use enough custard thickened to form a lovely layer on the crackers.
Adjust the amount of sugar according to personal taste.
You can use any kind of cookie/biscuit instead of graham crackers. Just make sure it is sturdy enough to hold the custard topping and does not dissolve into the dessert!
Enjoy frozen or slightly thawed to a slight, soft texture.
From: dinnersdishesanddesserts.com