I recently made my Grandma’s famous icebox cake recipe for the first time. Can you believe that I never tried it before? I guess I always felt like it was best to leave it up to the pro, or that it just wouldn't be the same if I made it. Plus, it always seemed like there was some special scientific process that went into getting the layers of pudding and graham crackers to meld together just right. Nope, there’s no special science; just a theory for what is perhaps the easiest recipe ever. And that’s exactly why Grandma likes it.
The number one secret: the pudding has to be “real,” as in, the cooked kind—not instant, which, by the way, has got to be one of the most taxing foods to come in a box. Lots of constant stirring! But it’s important for the pudding to be warm so that it can become one with the graham crackers. Technically, you can use instant pudding, you just may end up with a runny icebox cake (and nobody likes that). The cake is built up with alternating layers of graham crackers and pudding, which after a little rest in refrigerator, kind of melt into one another, suddenly turning the crackers into “cake.”
If you've never had icebox cake before, I suggest you whip up this old-fashioned favorite and give it a try. One of the best things is that you can make it last minute because it only takes about two hours to set. It is simplicity at its best. In my family, we always devour it down to the very last crumb. Enjoy, and don’t forget the Cool-Whip!
Yield: 1, 7 x 11 baking dish (about 12-14 people)
- 1, 14.4 ounce box graham crackers
- 1, 2.75 ounce box chocolate pudding, such as My-T-Fine (not instant)
- 1, 2.75 ounce box vanilla pudding, such as My-T-Fine (not instant)
- Whipped topping
1) Cook the pudding according to the directions until it is a thick pudding consistency. If not thickened enough, allow it to rest for about 5 minutes, but do not refrigerate or cool. The pudding should still be warm for the cake assembly.
2) Cover the bottom of the 7 x 11 baking dish with a layer of whole graham crackers. Add a scoop of chocolate pudding and spread to cover the graham crackers. Top with another layer of graham crackers. Add the vanilla pudding and spread. Continue to alternate between layers of graham crackers, chocolate pudding, graham crackers, and vanilla pudding, finishing with a layer of pudding. Crush leftover graham crackers and sprinkle on top. Wrap and refrigerate for at least 2 hours before serving. Serve with whipped topping.