Grandma’s Icebox Cake
Total Time
3 hrs 30 mins
Prep Time
15 mins
Rating
4.4 out of 5 stars
(121)
Ingredients
12 servings
- 10.2 ounce box instant vanilla pudding mix
- 6 cups milk
- 14.4 ounce box graham crackers (approximately)
- 8 ounce container Cool Whip
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Preparation
Step 1
In a large bowl, whisk together the pudding mix with the milk for 2 minutes. Set aside for 5 minutes to thicken.
Step 2
Line the bottom of a 9x13-inch pan with graham crackers (you may need to use halves or quarters to fill in spots).
Step 3
Spread half of the pudding over the layer of graham crackers. Add another layer of graham crackers on top of the pudding, then spread with the remaining pudding. Top with a final layer of graham crackers and spread the Cool Whip evenly over top. Crush 1 graham cracker into crumbs and sprinkle over the Cool Whip.
Step 4
Cover and refrigerate until cold and set, about 3 hours, or overnight. Leftovers should be stored, covered, in the refrigerator for up to 3 days.
Step 5
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Chef's notes
You may not use all of the graham crackers in the box, that's okay.
