Memorial day weekend has come and gone which means that summer is officially here. Which, for me, means my family is demanding that I make an ice box cake for every summer get-together or special event.
Oh, you’ve never heard of an ice box cake? Well, let me introduce you.
An ice box cake is the easiest “cake” you will ever make, I promise you. It’s an easy process of stirring, layering, and waiting (the waiting is the hardest part). It’s a great thing to bring to parties or cookouts because you can make it ahead of time and it is definitely a crowd pleaser.
Here’s what you’ll need:
- 8 oz of cool whip (ignore the fact that I have a 16 oz container in the picture)
- 2 packages of instant chocolate pudding
- 2 packages of instant vanilla pudding
- a box of graham crackers
- store-bought chocolate frosting
What to do:
- Read instructions on packages to see how much milk each pudding calls for
- My chocolate called for 2 cups of milk per box, so 4 cups total
- My vanilla called for 3 cups of milk per box, so 6 cups total
- Subtract 1 cup of milk from totals (so for 2 boxes of chocolate pudding instead of using 4 cups of milk, I used 3 and for my vanilla pudding I used 5 cups instead of 6). Doing this makes the pudding come out thicker and creates more substantial layers.
- Then make pudding by adding the package of pudding mixture to the milk and whisk until it has a pudding consistency.
Fold in 1/3 of the 8 oz cool whip into the vanilla pudding
Fold in 1/3 of the 8 oz cool whip into the chocolate pudding
Set the remaining 1/3 of cool whip aside
In a 13 x 9 Pyrex dish, put down a layer of graham crackers
Then put down a layer of vanilla pudding, 1/2 of mixture
Then a layer of crackers
Then a layer of chocolate pudding, 1/2 of mixture
Continue layering pudding and crackers until puddings are both gone
After the last layer of pudding, put down a final layer of graham crackers
In a bowl, put in your chocolate frosting and mix it with the remaining amount of cool whip
Spread the icing and cool whip mixture over the final layer of graham crackers
Cover with plastic wrap and refrigerate for at least 6 hours (the longer you let it refrigerate the better it will be).
As the cake sits in the fridge, the pudding will set and the graham crackers will absorb moisture from the pudding and become cake-like.
The end result is this layered beauty.
Let me know what you guys think if you try this recipe out! 🙂