Pudding. I always have a few boxes of “Cook & Serve” pudding flavors in the cabinet. Why? Simple. I don't like wasting food and if I have a close-to-full gallon of milk teetering near the expiration date, I'll make a quick dessert and use up cups of milk with the pudding mix.
Such was the case a few weeks ago. We were a few days away from packing it up for a week’s vacation and I had too much milk on hand.
I also had a slew of graham crackers around since we’d bought so many for s’mores over the summer (there wasn’t an issue with extra chocolate bars laying around…hmmmm). So, it reminded me that I had a request to make that “pudding dessert that you haven’t made in a long time”. That would be icebox cake.
I honestly couldn’t remember the last time I made it and I’m unsure why, since it’s so good and a childhood favorite! Many Sunday dinners at my grandmother’s house ended with this icebox cake for dessert. Despite the word “cake” in the name- there is no baking. Just stove-top cooking for the pudding. So it’s simple to pull together, feeds a lot, and can be made a day ahead of time (I’d hold off on making the whipped cream until the day of).
Two 3 oz packages vanilla cook and serve pudding (I used
Two 3 oz packages chocolate cook and serve pudding (I used
1 package of graham crackers
8 cups milk
One pint heavy whipping cream
2 tablespoons confectionery sugar
1 teaspoon vanilla extract
Layer graham crackers on the bottom of a non-greased 9 x 13 baking dish. You may have to break the graham crackers at the perforations to cover the bottom of the pan evenly. Cook vanilla &chocolate pudding according to package directions.
Carefully pour vanilla pudding over the graham crackers. Place another layer of graham crackers over vanilla pudding. Carefully pour chocolate pudding over the graham crackers. Refrigerate at least 4 hours.
Whip cream with confectionery sugar and vanilla extra until soft peaks form. Cut the dessert into squares and serve with a dollop of freshly whipped cream. Enjoy!