Friday, June 21, 2013
Boston Cream Icebox Cake
Have you ever heard of an Icebox Cake or Refrigerator Cake or No-Bake Cake? They're different names, but are all the same. I've heard of them, but I can't say I've ever had them. One of my nieces had mentioned that she wanted to make a Refrigerator Cake one day and I finally asked her what it was. She described it as crackers layered with a filling or some sort of custard and then refrigerated overnight for the crackers to soak up the custard. I decided to pass it up because I'm not a big fan of soggy crackers. Its textural thing. But then I've been seeing different versions of them all over Pinterest and it piqued my attention. So I decided to give this recipe a shot for a No-Bake Boston Cream Pie Strata from The Kitchn.
I used my Vanilla Pudding as the filling for this Icebox Cake. This dessert came out quite good, to my surprise. And it was so easy to make. The graham crackers turned into to this moist cake. Who would've thought that I would end up loving soggy crackers??? I may try the other versions of no bake desserts. Stay tuned.....
2 sleeves of Graham Crackers
2 cups prepared vanilla pudding
2 Tbsp. unsalted butter
2 Tbsp. cocoa powder
2 Tbsp. milk
1 cup confectioner's sugar
1/2 tsp. vanilla extract
1) Line the bottom of an 8x8 inch pan with graham crackers, breaking them in half if necessary to fit the pan. Pour 1 cup of prepared vanilla pudding on top of the graham crackers. Place another layer of graham crackers and pour the remaining vanilla pudding. Place a final layer of graham crackers on top and set aside.
2) In a small saucepan, melt butter with the cocoa powder over medium-low heat and bring to a light simmer, whisking occasionally for about 1 minute. Whisk in milk and continue cooking for another 2 minutes. Remove from heat and whisk in confectioner's sugar until smooth. Add vanilla extract. While mixture is still warm, pour on top of graham crackers and smooth with a spatula or hot knife. Cover and refrigerate for at least 4 hours to overnight.