Icebox Cake

• 1 (3.4 oz) box vanilla instant pudding mix
• 2 1/2 cups milk
• 1 (8 oz) container frozen whipped topping, thawed
• 1 package chocolate wafer cookies (about 36 cookies)
• 2 tablespoons unsweetened cocoa powder

Steps

1. 1 In a large bowl, prepare the vanilla pudding with milk according to package instructions and let set for 5 minutes.
2. 2 Fold in the whipped topping until well combined.
3. 3 Spread a thin layer of pudding mixture in the bottom of a 9x13 inch dish.
4. 4 Arrange a layer of cookies over the pudding, breaking cookies to fit gaps.
5. 5 Repeat layers, finishing with a layer of pudding.
6. 6 Sprinkle cocoa powder evenly over the top.
7. 7 Cover and refrigerate for at least 4 hours, preferably overnight.
8. 8 Before serving, use a spatula to gently lift the cake out of the dish.

Equipment

• 9x13 inch baking dish
• spatula

Variations

• Layer with fresh fruit for a fruity twist.
• Use mint wafers instead of chocolate for a refreshing change.

Substitutions

• Use graham crackers if chocolate wafers are unavailable.
• Substitute whipped topping with homemade whipped cream for a lighter option.

Pairings

• Fresh berries
• Coffee or tea

Nutrition

Tips

• For a neater presentation, use a springform pan.
• Add mini chocolate chips for extra indulgence.

Storage

Keep covered in the refrigerator for up to 3 days. Re-cover after each serving.

Freezing: Not recommended for freezing due to texture changes in whipped topping.

Serving Suggestions

• Serve with fresh berries for a pop of color and flavor.
• Pair with a hot cup of coffee or tea.

FAQ