Chocolate Icebox Cake

Ingredients

• 2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 3 cups heavy whipping cream
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 packages (3.9 oz each) chocolate pudding mix (instant)
• 4 cups milk

Instructions

1. In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles damp sand.
2. Press the mixture into the bottom of a 9x13 inch baking dish to form an even crust. Set aside.
3. In a large bowl, whisk together the chocolate pudding mix and milk until smooth. Let it sit for about 5 minutes to thicken.
4. In another bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
5. Gently fold half of the whipped cream into the chocolate pudding until combined.
6. Spread half of the chocolate mixture over the graham cracker crust, smoothing it out with a spatula.
7. Add another layer of the graham cracker crust followed by the remaining chocolate mixture, then top with the remaining whipped cream.
8. Cover and refrigerate for at least 4 hours, or overnight for best results, allowing the flavors to meld and the cake to set.

Nutrition