Graham Cracker Icebox Cake
Posted by: Jerseygirl Fri, 20 May 2005, at 8:00 a.m.
Old fashioned icebox cakes are making a comeback. Try making this easy no cook
recipe with different flavors of pudding mix and frosting for a new taste
16 oz. pkg. graham crackers
2 (3.5 oz.) pkgs. instant vanilla pudding mix
3 cups whole milk
8 oz. container frozen whipped topping, thawed
16 oz. container chocolate frosting
Blend the pudding mix, whipped topping, and milk in a medium sized bowl. Stir
until well blended.
Place one single layer of graham crackers in the bottom of a 9x13" baking pan.
Do not crumble, but leave the crackers whole. You can fill in gaps with crackers
broken in half if necessary.
Spoon half of the pudding mixture over the crackers and spread evenly. Repeat
with another layer of crackers and remaining pudding mixture. Top with another
layer of graham crackers. Cover the pan with plastic wrap and chill in the
refrigerator for 30 minutes to set up a bit.
Stir the frosting and spread it over the whole cake up to the edges of pan.
Cover and refrigerate cake for at least 4 hours before serving. 14 servings