Introduction

Icebox Cake is a delightfully easy dessert that layers creamy filling and chocolate graham crackers into a luscious, no-bake treat. It’s perfect for warm days when you want a cool, indulgent dessert with minimal effort.

A close-up of a layered chocolate and cream dessert slice placed on a white plate. The dessert has five distinct layers: the bottom layer is a dark chocolate cake, above it a thick white cream layer, followed by a smooth milk chocolate layer, then another dark chocolate cake layer with a thin layer of white cream in the middle, and topped with a fluffy white cream layer sprinkled with fine chocolate shavings. The texture of the cake layers looks moist and crumbly, while the cream layers are smooth and light. The background features a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 ounces cream cheese, softened
¾ cups powdered sugar

1 tablespoon vanilla extract
8 ounces Cool Whip

16 ounces chocolate fudge icing
1 box chocolate graham crackers

Instructions

Step 1: In a large bowl, use a hand mixer to cream together the cream cheese, powdered sugar, and vanilla extract until smooth.
Step 2: Gently fold the Cool Whip into the cream cheese mixture until fully combined.
Step 3: Remove the lid and foil seal from the chocolate fudge icing container. Microwave it for 30 seconds, stir well, and set aside to cool slightly.

Step 4: In an 8×8-inch pan, place a single layer of chocolate graham crackers on the bottom. Break crackers as needed to fill the space evenly.
Step 5: Spread one-third of the cream cheese and Cool Whip mixture evenly over the graham cracker layer.
Step 6: Pour about ½ cup of the softened chocolate fudge icing over the cream cheese layer. Spread gently using the back of a spoon or an icing spreader, taking care not to melt the cream cheese mixture.

Step 7: Add another layer of chocolate graham crackers on top of the fudge icing.
Step 8: Spread another one-third of the cream cheese mixture over this layer, then top with ½ cup of the softened fudge icing.
Step 9: Finish with a final layer of graham crackers, then spread the remaining cream cheese mixture on top.

Step 10: Refrigerate for at least two to four hours to allow the layers to soften. For best results, chill overnight.
Step 11: Before serving, reheat any remaining fudge icing until pourable and drizzle it over the cake and individual slices.
Step 12: Optionally, garnish with crushed chocolate graham cracker crumbs for added texture and presentation.

Tips & Variations

Use regular whipped cream instead of Cool Whip for a fresher taste and lighter texture.
Try layering with different flavored graham crackers like cinnamon or honey for a unique twist.
Add a sprinkle of chopped nuts or mini chocolate chips between layers for extra crunch.

If the fudge icing is too thick, warm it gently in short bursts to achieve a pourable consistency without overheating.

Storage

Store the icebox cake covered in the refrigerator for up to 3 days. Keep it chilled to maintain the creamy texture and prevent the crackers from becoming too soggy. Reheat remaining fudge icing gently before drizzling if serving at a later time.

How to Serve

A close-up of a multi-layered round cake with one slice missing, showing four distinct layers. The bottom layer is dark brown, crumbly chocolate cake. On top of it is a thick, creamy off-white layer, followed by a smooth, dense dark chocolate layer, then another thin off-white cream layer. The third cake layer is dark brown and moist, with another thick layer of dark chocolate cream above it. The top layer is fluffy, white whipped cream evenly spread and lightly dusted with small sprinkles of cocoa powder. The cake sits on a flat white surface with a white marbled texture in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cookie instead of chocolate graham crackers?

Yes, you can substitute with other sturdy cookies like vanilla wafers or digestive biscuits. Just ensure they hold up well when softened by the cream layers.

How long should I chill the icebox cake?

Chilling for at least two to four hours is necessary for the layers to meld and soften properly, but chilling overnight yields the best texture and flavor.