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 (1 stick) unsalted butter
1/2 cup granulated sugar
1/4 cup milk
1 teaspoon vanilla extract
- 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 1/2 cup 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 remaining 1/2 cup chocolate chips (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. 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.
Original Recipes visit: Boston Cream Icebox Cake @ averiecooks.com