Grandma’s Icebox Cake

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brown eyed baker

Total Time

3 hrs 30 mins

Prep Time

15 mins

Rating

(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

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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.

Chef’s notes

You may not use all of the graham crackers in the box, that's okay.

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Skill Level

other

Grandma’s Icebox Cake

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Chef’s notes

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